I love hashbrowns. They’re kind of the pinnacle of awesome potato goodness. You can do anything with them and I do (mashed, fried, pancaked, you name it–I’ve done it). Just full of vitamins and so good, I want to marry hashbrowns. And maybe I kind of did when I made this Loaded Hashbrown Skillet for Dinner. I mean, it’s not like I exchanged any vows with the hashbrowns, but…some promises were made…that’s all I’m sayin’.
I’ve made this recipe before–its something my husband and son REALLY love. But, what made the Loaded Hashbrown Skillet really pop this time was using the NEW Black Pepper & Onion flavor Hungry Jack. If you haven’t ever used Hungry Jack, you should try it–and try the Black Pepper & Onion. It’s awesome. Anyway, this recipe comes together pretty seamlessly and easily–making for a great weeknight meal I can throw together after everyone gets home from work and school and whatnot.
The other thing about this recipe? Warms-up great as leftovers. So, if you OVERLOAD your Loaded Hasbrown Skillet (like I have a tendency to do–see exhibits 1 through 4, the photos), you can totally get all the mileage out of your home-cooked meal that it deserves. I mean, “cooking” leftovers rocks, ‘m I right? Yeah.
Loaded Hashbrown Skillet for Dinner Recipe
- 3 boxes Hungry Jack Black Pepper & Onion Hashbrowns
- 1 lb chopped steak or flank steak chopped
- 2 roma tomatoes
- 1 cup mushrooms
- 1 medium onion
- 1 1/2 tspn minced garlic
- 1 tspn salt
- Biscuit Topper
- 1 tspn vinegar
- 1 cup water
- ½ cup coconut milk I used the kind you use for cereal, not the canned kind
- 4 tblspn coconut oil
- ½ tspn salt
- Pinch of sugar
- 2 cups gluten-free flour I used Bob's Red Mill All Purpose Flour
- 8 tspn baking powder
Preheat oven to 400-degrees.
Fill Hungry Jack Hashbrowns containers with hot water and allow to rest per the directions.
Chop steak and onions.
Sauté steak, onion, garlic and mushrooms over high heat until onions are translucent and meat is almost fully cooked.
Chop tomatoes and place in the steak mixture along with the salt, and stir until tomatoes are just cooked.
Remove from heat and drain well.
While that is draining, your hashbrowns should be ready, so layer them in your cast iron skillet, forming a bowl shape so you have space for your steak and stuff.
At this point, if you want crispy hashbrowns under your steak filling, you can go ahead and place the skillet into the oven while you make the biscuit batter. My husband prefers soft hashbrowns, so we don't do that step. Your choice.
To make the biscuit topper, mix the dry ingredients in a medium mixing bowl and liquids in another.
Combine the dry ingredients into the wet in 1/3 increments.
Stir until well combined. Set aside.
Fill the hashbrown "bowl" with the completely drained steak filling mixture.
Form biscuits into balls and drop on top of the steak filling, evenly spaced.
When oven is preheated (because this takes forever, my lovelies--I know), place the skillet into the oven and bake for 15-25 minutes or until biscuits are cooked all the way through and hashbrown edges are crispy.
Remove from oven, allow to cool to the touch and SERVE!
Hashbrowns for Dinner Contest
Ok, so you totally need to enter the Hungry Jack Hashbrowns for Dinner Contest between May 9 and June 19 by voting for your favorite recipe photos (mine, right? heh) for your chance to win a Grand Prize trip to a NASCAR race on the Hungry Jack website. That sounds like a really fun weekend, right? I’d love to go–but you have to enter to win, so hurry over and hit ’em up and vote for
my recipe, I mean, your favorite (meaning my) recipe!
So, what do you think of my recipe for Loaded Hashbrown Skillet for Dinner? Gonna try it this week? I know you will, so head over to download your coupon (and pop-in your vote for the contest!) with Hungry Jack…and if you’re curious where to buy this delicious ingredient (kinda the MAIN ingredient–it is Loaded HASHBROWN Skillet, after all), then look it up on this handy store locator! And drop me a comment below to let me know how your Loaded Hashbrown Skillet turns out!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.