Name: Hamburger and hash browns
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds ground beef; 1 cup onion, chopped; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (20-ounce) bag frozen hash browns, thawed; 2 (10.5-ounce) cans cream of mushroom soup; 1/2 cup sour cream; 1/4 cup milk; 2 cups mozzarella cheese, shredded and divided; 2 cups cheddar cheese, shredded; 1 tablespoon Worcestershire sauce; 1 (12-ounce) bag frozen peas and carrots, thawed and well drained; 2 tablespoons parsley, chopped

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Hamburger and hash browns is a classic dish that brings together two of the most reliable comfort foods crispy shredded potatoes and a well-seared beef patty. It’s simple, satisfying, and works for breakfast, lunch, or dinner. The crisp texture of the hash browns pairs perfectly with the juicy bite of the burger, making it a go-to meal for anyone who enjoys hearty, straightforward flavors.

What I liked most about this combo was the balance. The burger brings a savory, meaty richness, while the hash browns add a light, crisp contrast. It’s a dish that doesn’t need anything fancy to be good. Over time, I’ve tried a few variations adding cheese, using different buns, seasoning the potatoes differently and each small tweak kept the meal interesting without complicating the process. If you’re after something easy to make that still feels complete, this is one recipe worth keeping in rotation.

Key Ingredients

Core Ingredients

Let’s start with what really matters the foundation of Hamburger and hash browns. Get these ingredients right, and you’ve already won half the battle.

Ground Beef (80/20 blend): You want fat for flavor and moisture. An 80/20 mix ensures a juicy burger with that golden sear on the outside. Avoid leaner cuts they often turn out dry.
Burger Buns: Go for soft yet sturdy buns like brioche or potato rolls. They toast up beautifully and hold all your toppings without falling apart.
Seasoning: Keep it simple. Salt, black pepper, and a touch of garlic powder are all you need to make that beef sing.
Potatoes: Russet potatoes are perfect for crispy hash browns. They’re starchy and firm, giving you that golden crunch with a soft center.
Butter and Oil: A mix of butter and neutral oil (like sunflower or vegetable) creates the ideal browning without burning the potatoes.

Optional Additions

You can personalize Hamburger and hash browns to suit any mood or craving. These are the ingredients that take your dish from classic to creative:

Cheese: A slice of sharp cheddar or American melts best on the burger. Add it right after flipping the patty for that gooey finish.
Fresh Veggies: Lettuce, tomato, and red onion add crunch and balance. Pickles bring acidity and brightness.
Hash Brown Add-Ins: Try chopped scallions, shredded cheese, or a pinch of paprika in the potato mix.
Condiments: Ketchup and mustard are classics, but garlic aioli or chipotle mayo can elevate flavor without overpowering it.

How to Make Hamburger and Hash Browns

Step 1: Prep Your Potatoes

Start by peeling and shredding your russet potatoes using a coarse grater. Place the grated potatoes in cold water, swish them around to remove excess starch, then drain and squeeze them completely dry using a clean kitchen towel or cheesecloth. The drier they are, the crispier the hash browns.

Step 2: Fry Hash Browns to Golden Perfection

Heat a skillet over medium-high heat with a mix of oil and butter. Spread the potatoes into a thin layer and press them down with a spatula. Let them cook undisturbed for 4–5 minutes until the underside is crisp and golden. Flip, then cook another 3–4 minutes. Keep warm while preparing the burger.

Step 3: Shape and Cook the Patties

Form the ground beef into equal-sized patties around 5 to 6 ounces each. Press a slight dimple in the center to help them cook evenly. Season both sides generously with salt, pepper, and garlic powder. Sear in a hot skillet (or grill pan) for 3–4 minutes per side until nicely browned and cooked to your preferred doneness.

Step 4: Toast the Buns & Assemble

Lightly butter the inside of the buns and toast them in the pan until golden. Stack the bottom bun with your burger, cheese, and toppings of choice. Serve alongside your crisp hash browns.

My Best Hamburger and Hash Browns Tips

The Shredded Potato Secret

One of the most important tips I’ve learned about making perfect hash browns? It’s all in the prep. After grating the potatoes, I always rinse them under cold water and then squeeze them completely dry. Why? Because removing the excess starch helps the shreds stay separate during cooking, which is key for that crispy, golden finish.

The Burger Crust Rule

If you want your Hamburger and hash browns experience to really stand out, don’t skip the crust. When I shape my patties, I make sure they’re not too thick and I press a small dent in the center this helps them cook evenly without puffing up. Then I sear them in a very hot pan without moving them too early. Letting them form a deep, brown crust is what adds real restaurant-style flavor.

Don’t Crowd the Pan

This applies to both burgers and hash browns. If your pan is overcrowded, the food will steam instead of crisping. I cook one or two servings at a time and keep finished batches warm in a low oven until serving.

Add Flavor with Simplicity

For hash browns, a touch of paprika or onion powder adds depth without complicating things. And for burgers, I often finish them with just salt, pepper, and a quality slice of cheddar. No need to go overboard clean, simple flavors work best.

Variations of Hamburger and Hash Browns

Spicy Jalapeño Hash Browns with Cheddar Burgers

Looking for a lighter or gluten-free option? Swap in sweet potatoes for the hash browns and use lean ground turkey for the patty. Sweet potato adds natural sweetness, and the turkey soaks up seasoning like a sponge. Pair it with this cozy Creamy Potato and Hamburger Soup for a complete comfort-food meal.

Mini Sliders and Hash Brown Rounds

Perfect for parties or kids’ dinners, this version uses slider-sized burgers and forms the hash browns into small rounds. Serve them like tapas with toothpicks or stack a mini hash brown on the slider for a fun twist.

Breakfast Burger with Egg and Hash Browns

Take your Hamburger and hash browns to brunch by topping your patty with a sunny-side-up egg and serving with crisp hash browns on the side. It’s like a breakfast sandwich, but heartier and way more satisfying. This is one of my go-to Sunday recipes.

Sweet Potato Hash Browns with Turkey Burgers

FAQs

Why won’t my hash browns get crispy?

The most common reason hash browns won’t crisp up is moisture. If your grated potatoes are wet, they’ll steam rather than fry. I learned this the hard way early on. Even if you think they’re dry, always squeeze them in a towel until no more liquid comes out.

Also, make sure your pan is hot enough before you add the potatoes. Cooking over medium-high heat in a mix of oil and butter gives you that deep golden crunch you’re after.

What do hash browns taste good with?

Hash browns are incredibly versatile. On their own, they’re buttery and crisp with a soft center but they’re even better with savory pairings. I often serve them with eggs, burgers, or even grilled veggies. For a full breakfast plate, try them with sausage and avocado.

And if you’re making Hamburger and hash browns, their salty crunch is the perfect contrast to the juicy patty. They even work well with dipping sauces like garlic mayo, ketchup, or a tangy yogurt dressing.

How to make frozen hash browns taste good?

The secret is not thawing them first. Cook frozen hash browns straight from the bag in a hot pan with a bit of oil and butter. Let them sit undisturbed so they crisp up properly. Don’t overcrowd the pan, and season them right before flipping.

Want to upgrade them even more? Add grated cheese, chopped onions, or your favorite herbs just before serving.