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Hamburger Hash Browns
December 30, 2016

I have made this several times, once as written and more recently with several tweaks.. The first time it was pretty bland and the hash browns were undercooked. But with some changes it is one of my favorite weekday meals now. As others mentioned, the cook time is off. I used a whole 2 pound bag of potatoes (that's enough to nearly fill a 9" X 13" baking dish) with olive oil, Italian seasoning, garlic powder and black pepper, and began cooking it in a 375 degree oven while starting on the hamburger. Finely dice a medium yellow onion and one or 2 jalapenos to add a little kick- or use a bell pepper if you don't want any heat. Cook with a dab of butter or olive oil until onions start to turn translucent, then add hamburger until brown. Drain grease.... Remove hash browns and add a cup of of Colby/monteray cheese before adding meat. Here's where I went way off script. I didn't like the brown gravy/water flavor very much. Instead I used a ranch dip mix packet, 1/3 cup of milk and a cup of sour cream. I combined that with the drained hamburger and spooned over the potatoes and cheese. Bake for another 15 minutes and add a cup (or 2) of Colby/Monterey cheese. Bake that just until melted. I love green onions so some of those chopped up made a great addition sprinkled on top!

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