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–+ servings
Hearty cheesy beef chili topped with sour cream and cilantro in a bowl.
Victor Eskew

Chili Beef Hash Brown Bowl

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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Brunch, dinner
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Hash Brown Base
  • 4 cups Hash Browns frozen, fresh shredded, or dehydrated
  • 3 tablespoon grass-fed butter grass-fed, salted
  • ½ teaspoon Salt, Morton Coarse 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

Equipment

  • Large Cast Iron Skillet
  • Small Pot
  • Spatula
  • Separate Pan
  • Broiler

Method
 

Prep
  1. Prepare hash browns according to your preferred method.
  2. If using frozen hash browns, thaw them.
  3. If shredding fresh hash browns, squeeze dry.
Cook Hash Browns
  1. Heat a large cast iron skillet over medium-high heat.
  2. Add butter to the skillet.
  3. When butter is melted and hot, add hash browns in an even layer.
  4. Season with salt and pepper if needed.
  5. Cook undisturbed for 5-7 minutes until the bottom is golden brown and crispy.
  6. Flip hash browns in sections and cook another 5-7 minutes until crispy throughout.
Heat Chili and Cook Eggs
  1. While hash browns cook, heat the chili beef in a separate pot over low heat.
  2. If adding eggs, cook them in a separate pan during the last few minutes.
Assemble Family Style
  1. Leave hash browns in the skillet.
  2. Top with hot chili beef.
  3. Sprinkle with cheese.
  4. Let sit 1-2 minutes to melt or place under the broiler for 30 seconds.
  5. Top with sour cream, green onions, and fried eggs if using.
  6. Bring the skillet to the table.
Assemble Individual Bowls
  1. Divide crispy hash browns among 4 bowls.
  2. Top each with chili beef, cheese, sour cream, green onions, and eggs.
  3. Serve with hot sauce on the side.
Disclosure: Nutrition is estimated and provided for general guidance.

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).

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