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Dotdash Meredish Video Studio
Ingredients
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8 frozen hash brown patties
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1 onion
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1 cup mayonnaise
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2 teaspoons Kosher salt, divided
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2 tablespoons sweet pickle relish
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2 teaspoons white vinegar
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2 teaspoons sugar
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2 teaspoons mustard
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1 1/2 teaspoons paprika
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1 teaspoon onion powder
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1 tablespoon olive oil
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1 1/4 lb ground beef sirloin
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1 teaspoon freshly ground black pepper
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2 teaspoons Worcestershire sauce
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8 ounces Cheddar cheese, grated, divided
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2 teaspoons sesame seeds
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3 cups shredded iceberg lettuce
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½ cup hamburger dill pickle slices, roughly chopped
Directions
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Preheat the oven to 400 degrees F (200 degrees F). Place hash brown patties in a single layer along the bottom of a 9x13 baking dish.
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Bake in the preheated oven until golden and crisp on the bottom, about 25 minutes.
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Meanwhile, grate or very finely mince 2 tablespoons of onion and set aside, along with any accumulated juices. Cut the remaining onion into a
small dice and set aside.
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While hash browns bake, combine grated onion with mayonnaise, 1/2 teaspoon salt, sweet pickle relish, white vinegar, sugar, mustard, paprika, and onion powder in a bowl and mix well. Set aside.
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Heat oil in a large skillet over medium-high heat. Add beef and cook, undisturbed for 3 minutes. Continue to cook, while crumbling the meat with the back of a spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes. Season with remaining salt, pepper, Worcestershire and remaining chopped onions and cook for 1 minute. Remove from the heat and stir in 2/3 cup of the sauce mixture and 1 1/3 cup cheese.
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Flip hashbrown patties over so the crispy side is on top. Pour meat mixture over hash browns and top with remaining shredded cheese. Sprinkle with sesame seeds and until bubbly and cheese is melted, 10 to 12 minutes. Remove from oven and let stand for 5 minutes.
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Top with shredded lettuce and drizzle with remaining sauce. Top with chopped pickles and serve immediately.
Dotdash Meredish Video Studio
Cook’s Note
You can also just keep the casserole warm until ready to serve and do not top with lettuce sauce and cheese until just before serving.
Nutrition Facts (per serving)
| 569 | Calories |
| 44g | Fat |
| 15g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 569 | |
| % Daily Value * | |
| Total Fat 44g | 57% |
| Saturated Fat 12g | 62% |
| Cholesterol 103mg | 34% |
| Sodium 813mg | 35% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 28g | 57% |
| Vitamin C 4mg | 4% |
| Calcium 240mg | 18% |
| Iron 3mg | 16% |
| Potassium 567mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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