Chili Beef Hash Brown Bowl
Crispy hash browns topped with chunky chili beef, melted cheese, and sour cream. A hearty breakfast that keeps you going all day. Use chili beef for dry texture or Tex-Mex chili for saucy version.
Equipment
- Large Cast Iron Skillet
- Small Pot
- Spatula
- Separate Pan
- Broiler
Ingredients
Hash Brown Base
- 4 cups Hash Browns frozen, fresh shredded, or dehydrated
- 3 tablespoon Butter grass-fed, salted
- ½ teaspoon Kosher Salt Morton brand, if hash browns are not pre-seasoned
- ¼ teaspoon Black Pepper
Toppings
- 2 cups Batch Chili Beef chunky style, thawed, or Tex-Mex Beef Chili
- 1 ½ cups Shredded Cheese cheddar or Mexican blend
- ½ cup Sour Cream
- 4 Eggs fried or scrambled, optional
- ¼ cup Green Onions sliced
- Hot Sauce optional
Instructions
Prep
- Prepare hash browns according to your preferred method.
- If using frozen hash browns, thaw them.
- If shredding fresh hash browns, squeeze dry.
Cook Hash Browns
- Heat a large cast iron skillet over medium-high heat.
- Add butter to the skillet.
- When butter is melted and hot, add hash browns in an even layer.
- Season with salt and pepper if needed.
- Cook undisturbed for 5-7 minutes until the bottom is golden brown and crispy.
- Flip hash browns in sections and cook another 5-7 minutes until crispy throughout.
Heat Chili and Cook Eggs
- While hash browns cook, heat the chili beef in a separate pot over low heat.
- If adding eggs, cook them in a separate pan during the last few minutes.
Assemble Family Style
- Leave hash browns in the skillet.
- Top with hot chili beef.
- Sprinkle with cheese.
- Let sit 1-2 minutes to melt or place under the broiler for 30 seconds.
- Top with sour cream, green onions, and fried eggs if using.
- Bring the skillet to the table.
Assemble Individual Bowls
- Divide crispy hash browns among 4 bowls.
- Top each with chili beef, cheese, sour cream, green onions, and eggs.
- Serve with hot sauce on the side.
Notes
Prepare your hash browns using your preferred method - frozen, fresh shredded, or dehydrated all work great. The key is getting them crispy and golden before adding toppings. Top with chili beef for a drier, chunkier texture, or use the Tex-Mex chili you made with the chili beef batch for a saucy version. Add melted cheese and sour cream - it's an awesome breakfast that will keep you going all day. For extra heartiness, add fried eggs on top - the runny yolk mixes with the chili and creates incredible sauce. This also works for dinner - sometimes breakfast for dinner is exactly what you need. I use restaurant-grade dehydrated hash browns (like Golden Grill Redi-Shred) for superior texture. If you want to learn the professional prep method, check out my hash brown tutorial (link coming).
Tried this recipe?Let us know how it was!
