• 15
    Prep Time
  • 15
    Cook Time
  • 12

Loaded Hashbrown Skillet



  • 3 Cartons Hungry Jack Black Pepper & Onion Hashbrowns
  • 1 Lb. Chopped Steak or Flank Steak, Chopped
  • 2 Roma Tomatoes
  • 1 Medium Onion
  • 1 1/2 tsp. Minced Garlic
  • 1 tsp. Salt
  • 1 tsp. Vinegar
  • 1 Cup Water
  • 1/2 Cup Coconut Milk
  • 4 Tbsp. Coconut Oil
  • 1/2 tsp. Salt
  • Pinch of Sugar
  • 2 Cups Gluten-Free Flour
  • 8 tsp. Baking Powder

    1. Preheat oven to 400ºF.
    2. Add water to the Hungry Jack Hashbrowns according to package instructions.
    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, stir until tomatoes are just cooked.
    7. Remove from heat and drain well.
    8. Layer your hashbrowns into a cast iron skillet, forming a bowl shape.
    9. For crispy hashbrowns under your filling, place skillet in oven while you make the biscuit batter.
    10. To make the biscuit topper, mix dry ingredients in a medium mixing bowl and liquids in another.
    11. Combine the dry ingredients into the wet in 1/3 increments; stir until well combined. Set aside.
    12. Fill the hashbrown “bowl” with the completely drained steak filling mixture.
    13. Form biscuits into balls and drop on top of the steak filling, evenly spaced.
    14. When oven is preheated, 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.
    15. Remove from oven, allow to cool to the touch, serve, and enjoy!.
    By nerdymamma.com