YOUR SOLIN GENERATED RECIPE
Ground Beef Hashbrown Skillet with Onions
Sautéed lean ground beef and shredded potatoes seared in a cast-iron skillet until they reach a satisfyingly crispy and golden finish, tossed with sweet caramelized onions.
INGREDIENTS
11 oz Ground beef (93% lean)
1 cup Shredded hashbrown potatoes
1 medium Yellow onion
1 tbsp Olive oil
0.5 tsp Sea salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
2 tbsp Fresh parsley
PREPARATION
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Spread the shredded hashbrowns in a thin, even layer across the pan and cook undisturbed for 6 minutes until the bottom is deeply golden.
Flip the potatoes in sections and push them to one side of the skillet.
Add the ground beef and diced yellow onion to the empty side of the pan.
Break the beef apart with a spatula and cook for 5-7 minutes until the meat is browned and the onions are tender and translucent.
Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the entire mixture.
Stir the hashbrowns into the beef and onion mixture, pressing down slightly to ensure everything gets a final crispy sear for 2 minutes.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.