Simple Beef & Hash Brown Skillet
what can be better than a one pan dinner that is also full of veggies, nutrient-dense and delicious? it’s also gluten-free, grain-free, dairy-free and whole30. this simple beef & hash brown skillet is a perfect weeknight wonder when you don’t feel like cooking. a frozen bag of nutrient-dense root veggie hash browns, some grass-finished beef and some dry ranch seasonings create something really special.
the inspiration:
this recipe came together on an evening that I didn’t want to cook. I had a pound of ground beef in the fridge, these root veggie hash browns in the freezer and a carton of eggs. my husband, son and I all gobbled down this simple dish and after posting on my instagram, my followers wanted the recipe too. so, here you have it!
skillet ingredients:
here is the ingredient line up…
- ground beef: I use a lean ground beef in this recipe to yield a better protein to fat ratio.
- frozen root veggie hash browns: I love these root veggie hash browns for the clean ingredients and added nutrients with carrots and sweet potatoes. you can find them at central market, target and Whole Foods.
- yellow onion: adds tons of flavor.
- garlic: adds even more flavor.
- ranch seasonings: a combination of dried dill, onion powder, granulated garlic, mineral salt and pepper flavor the dish.
- green onions: a nice garnish that also brighten the dish.
how to make:
this dish is very simple to execute. first, make sure to chop your veggies and pre-measure the spices. you’ll begin by sautéing the onion and browning your meat together. push the beef and veggies to the outer border of your pan, add more cooking oil then add the frozen hash browns in a single layer. cover and brown on each side. finish the dish with green onions and even an egg poached on top for extra protein. delicious.
menu ideas:
this simple beef and hash brown skillet can be dressed up or down for various occasions…
- weeknight family dinner: serve skillet stand alone with poached eggs atop.
- family birthday party: serve skillet alongside warmed tortillas, guacamole and salsa for a breakfast taco bar.
- sunday supper: serve skillet with sliced avocado and my chunky monkey protein pancake casserole.
Simple Beef & Hash Brown Skillet
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion diced small
- 1 pound ground beef 85/15 or 93/7
- 1 Tablespoon butter or olive oil
- 12 oz frozen root veggie hash browns I use the Cascadian Farms brand
- 2 cloves garlic minced
Ranch Seasoning:
- ½ teaspoon dried dill
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 teaspoon mineral salt
- 20 grinds of fresh-cracked black pepper
- 3 Tablespoons scallions sliced thinly, to garnish
Instructions
- Begin by mixing together all of the ranch seasoning ingredients in a small bowl.
- In a large lipped saute pan over medium high heat, add the olive oil and diced onion. Saute for 3-4 minutes until the onions begin to soften. Next, add the ground beef and 1/2 of ranch seasoning mix, leaving undisturbed in a single layer to brown. Break up and cook ground beef.
- When beef is cooked through, push the beef and onion mixture to the perimeter of the pan allowing the fat to accumulate in the middle. Add frozen hash browns, pushing down in a single layer, and cover.
- Reduce heat to medium heat. Let hash browns cook for 5 minutes, uncover and flip hash browns with a spatula. Sprinkle remaining ranch seasoning atop has browns. Press down again, and cover a second time.
- Let cook an additional 5-6 minutes until hash browns are lightly browned and cooked through. Add scallions and mix skillet together. Serve and enjoy!
Eight Veggie Meat Sauce
This Eight Veggie Meat Sauce is packed with nutrients, protein and veggies- perfect to pair with any pasta or lasagna.
Sushi Tuna Salad
This Niçoise Style Tuna Salad is a cross between a composed Niçoise salad, creamy scoopable tuna salad and a delicious dip- all in one.
Rainbow Detox Soup
This Rainbow Detox Soup is the perfect nutrient-dense and anti-inflammatory soup for a nourishing lunch or dinner.
