🥘 Ingredients
- 1 lb ground beef or breakfast sausage
- 1 bag (30 oz) frozen shredded hash browns (thawed slightly)
- 1 small onion, diced
- 1 can (10.5 oz) Cream of Mushroom or Cream of Chicken soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup milk
- 1 tsp garlic powder
- Salt & Pepper to taste
- Optional Topping: 2 cups crushed cornflakes or Ritz crackers mixed with 2 tbsp melted butter.
🔪 Instructions
1. Brown the Meat
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef (or sausage) with the diced onion. Drain the excess grease thoroughly.
2. Mix the Base
In a large mixing bowl, whisk together the soup, sour cream, milk, garlic powder, salt, and pepper.
3. Combine
Fold the thawed hash browns, the cooked meat mixture, and 1.5 cups of the shredded cheese into the bowl. Stir until everything is evenly coated in the creamy sauce.
4. Assemble and Bake
- Grease a 9×13 baking dish.
- Spread the mixture evenly into the dish.
- Top with the remaining 1/2 cup of cheese (and the optional buttery cracker topping if you want that crunch).
- Bake for 40–45 minutes until the potatoes are tender and the top is golden brown.
💡 Recipe Variations
| Variation | The Twist |
| The “Deluxe” | Add 1 cup of frozen peas or chopped bell peppers to the mix. |
| Spicy Hobo | Use “Hot” breakfast sausage and add a can of diced green chiles. |
| Breakfast Style | Top with a few cracked eggs during the last 10 minutes of baking. |