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easy hashbrown skillet dinner idea feature

Loaded Hashbrown Skillet for Dinner

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...maybe.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author NerdyMamma.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 400-degrees.
  2. Fill Hungry Jack Hashbrowns containers with hot water and allow to rest per the directions.
  3. Chop steak and onions.
  4. Slice mushrooms.
  5. Sauté steak, onion, garlic and mushrooms over high heat until onions are translucent and meat is almost fully cooked.
  6. Chop tomatoes and place in the steak mixture along with the salt, and stir until tomatoes are just cooked.
  7. Remove from heat and drain well.
  8. 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.
  9. 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.
  10. To make the biscuit topper, mix the dry ingredients in a medium mixing bowl and liquids in another.
  11. Combine the dry ingredients into the wet in 1/3 increments.
  12. Stir until well combined. Set aside.
  13. Fill the hashbrown "bowl" with the completely drained steak filling mixture.
  14. Form biscuits into balls and drop on top of the steak filling, evenly spaced.
  15. 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.
  16. Remove from oven, allow to cool to the touch and SERVE!