The hubby and I are big fans of food blogger Molly Yeh. Her bubbly personality, and eclectic cooking style representing her Jewish maternal heritage, Chinese paternal heritage, and marital family’s Midwestern roots, are just infectious. One thing I’ve learned from her is, in the upper Midwest, what we Southerners call casserole is known as hotdish; and often topped with some form of potatoes. One evening when hubby and I were discussing what to have for dinner without ordering in and without going to the store, I mentioned we had ample amounts of both ground beef and frozen hash browns; and thus this recipe was born! It has all the flavors of a cheeseburger with a side of French fries, just deconstructed (and alternately reconstructed).
- 1 lb ground beef
- 1 bag frozen hash browns*
- 1 onion, diced (1/2 cup)
- 1 small can sliced mushrooms (optional)
- 1 1/2 cups shredded cheese (melty)
- 1/4 cup Worcestershire sauce
- 1/4 cup ketchup
- 1/4 cup mayonnaise*
- 1/4 cup flour
- 1 tbsp minced chives (optional)
- 1 tsp minced garlic (4 cloves) or 1/2 tsp garlic powder
- 1/2 tsp Montreal steak seasoning or any seasoning blend
- 1/2 tsp ground mustard
- 1/4 tsp dill
- salt and black pepper to taste
Thaw hash browns in bag (can place in large bowl or in sink with hot running water). Meanwhile, brown beef and add onion, stirring occasionally until softened. Stir in drained mushrooms, Worcestershire, ketchup, flour, garlic, Montreal seasoning, mustard, and dill. Spread in bottom of sprayed oblong baking dish. In large mixing bowl, stir together hash browns, cheese, mayonnaise, chives, salt, and pepper, and spoon over meat mixture. Press down to ensure all ingredients are firmly packed. Cover with foil and bake 350 degrees 40 minutes; remove foil, increase to 400, and bake an additional 15-20 minutes until potatoes are desired texture and color.
*I’ve also successfully made this by adding a layer of shredded cheese and then a layer of frozen tater tots instead of the hash brown mixture.