My Delicious Cheesy Hamburger Hash Brown Skillet is so yummy, easy, and nostalgic, at least for me, so I hope you’ll give it a chance!
This ground beef recipe involves a few steps more than the hamburger hash brown-box kind. Cooking the potatoes is the step that takes the longest, and preparing the cheese sauce adds an extra pot to wash. I promise it is totally worth it.
I love the look and flavor of paprika in this sauce and on the potatoes of my Delicious Cheesy Hamburger Hash Brown Skillet – it’s hands-down my favorite spice and the one I use most often – but you can omit it if you like.
Delicious Cheesy Hamburger Hash Brown SkilletPrint Recipe
- 4 medium potatoes (russet or Yukon gold), diced to about ½-inch cubes
- ½ cup diced onion
- 2 tablespoons butter, divided
- 1 pound lean ground beef
- 1 tablespoon flour
- 1 cup low-fat milk
- 1-1 ½ cups shredded cheddar cheese (or another cheese that melts well)
- salt and pepper and paprika (optional), to taste
1. Heat a large, nonstick pan over medium-high heat. Add one tablespoon of butter. When butter is hot, add in the onions. Saute for one minute, and then add the potatoes. Stir potatoes to coat, season to taste (using paprika in addition to salt and pepper if you like,) and then cover the pan to allow them to steam as they fry, lifting the lid every few minutes to stir.
2. Once the potatoes are cooking, melt one tablespoon of butter in a medium saucepan over medium heat. Whisk in one tablespoon of flour to form a roux. Cook for a minute, whisking constantly, and then begin to add the milk a little at a time, whisking well between each addition. Once all the milk is added, bring to a boil and cook until slightly thickened, about 3-5 minutes.
3. Once potatoes are cooked through (taste a piece to make sure), add the ground beef. Cook and stir the mixture until the beef is brown; this may take a little longer than usual as the pan will be crowded. Season to taste. When the beef is cooked through, stop stirring and turn off the heat. Press the mixture against the bottom of the pan, cover, and allow to sit while you finish the cheese sauce.
4. Add the cheese to the thickened milk mixture a little at a time, stirring until the cheese has melted and you have a sauce of desirable thickness and cheesy-ness—season to taste, using paprika if you like. Paprika will lend a beautiful color and a mild smoky flavor to the sauce.
5. Remove the lid from the skillet and pour the cheese sauce over the beef and potato mixture, spreading as evenly as possible. Use a spatula to separate a section and lift it from the pan (it may fall apart a little but should stay mostly intact) to make sure your beef and potatoes have gotten yummy crust on the bottom. If not, you can return the pan to heat for a short period of time, but be mindful that the food doesn’t burn.