Ingredients
• 1 tbsp olive oil or butter
• 1 lb (450g) lean ground beef (85/15)
• 1 small onion, diced
• 1 garlic clove, minced
• 1 (10.75 oz) can condensed cream of mushroom soup (or homemade mushroom sauce)
• ½ cup (120ml) milk or low-sodium beef broth
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• Salt & black pepper to taste
• 1 (30 oz) bag frozen shredded hash browns, thawed & patted dry
• 2 cups (200g) shredded sharp cheddar cheese
• Optional topping: ¼ cup crushed buttery crackers or extra cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- In a skillet, heat oil over medium. Brown beef with onion until no pink remains (6–7 min). Drain excess fat. Stir in garlic; cook 30 sec.
- Add soup, milk, Worcestershire, paprika, salt, and pepper. Simmer 2–3 min until smooth. Remove from heat.
- In a large bowl, combine hash browns and 1½ cups cheese. Fold in beef mixture until evenly coated.
- Spread into baking dish. Top with remaining ½ cup cheese (and cracker crumbs, if using).
- Bake uncovered 35–40 min until bubbly, golden, and potatoes are tender.
- Rest 5–10 min before serving—this helps it set for clean slices.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6 | Calories: 520 | Net Carbs: 32g | Fats: 28g | Protein: 34g