OMG Bacon Cheeseburger Hash Brown Pie!
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Bacon and beef fried up with veggies and topped with hash brown potatoes and cheese.
  • Bacon fat - either a few tablespoons of previously reserved fat or rendered fat from frying fresh bacon from this recipe left in the pan, see notes on blog post
  • ½ cup crumbled real bacon bits OR 4-5 strips fresh bacon, fried and cut up into bits
  • 1 medium onion
  • 4 cups frozen hash browns (grated kind, not cubed kind)
  • 1 lb lean ground beef
  • 3 medium carrots
  • 2 cloves garlic
  • 14.5 oz can organic fire roasted diced tomatoes
  • 1 tsp Better Than Bouillon Beef Base
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ½ cup shredded sharp cheddar cheese
  1. Coat a cast iron pan in a thin layer of bacon fat.
  2. Finely chop the onion and brown in the cast iron pan on medium heat (gas 5).
  3. Meanwhile, in a separate non-stick pan, add a thin layer of bacon fat and set to medium-low heat (gas 3). Add frozen hash brown potatoes. When they begin to cook and thaw, press down flat with a spatula. Dot with a small amount more bacon fat. Fry until the underside is brown, 5-10 minutes. Cut into pieces and flip to brown the other side. If both sides are brown before other steps are completed, turn off heat and let sit.
  4. Add ground beef to the browned onion in the cast iron pan and reduce heat to medium-low (gas 3).
  5. Grate the carrots and mince the garlic.
  6. Add carrots, garlic, and bacon to the cast iron pan once beef is no longer pink. Mix and cook until carrots soften, about 3 minutes.
  7. Add entire can of tomatoes and teaspoon of beef base, mix and heat.
  8. Add peas and corn, cook until they're heated through, about 5 minutes.
  9. Tip the hash browns out of the non-stick pan onto the meat mixture, adjusting as necessary to make a layer on top. Sprinkle shredded cheese over the top.
  10. Set oven rack to below the broiler. Place cast iron pan under the broiler and broil (on high if you have multiple settings) for 3-5 minutes, keeping a close eye on the pan, until cheese bubbles and starts to brown. Remove immediately.
  11. Serve by cutting wedges.
Recipe by Eat The Evidence at