Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 lb (450g) Ground/Minced Beef (about 80/20 blend)
  • 1 medium Onion, finely diced (approx. 150g)
  • 2 cloves Garlic, minced (approx. 6g)
  • 1 medium Carrot, peeled and diced (approx. 80g)
  • 1 stalk Celery, diced (approx. 50g)
  • 1 tbsp Tomato Paste (15 ml)
  • 1 tsp Dried Thyme (5 ml)
  • ½ tsp Smoked Paprika (2.5 ml)
  • Salt and Black Pepper to taste
  • ½ cup Beef Broth (120ml) (or water)
  • 2 lbs (900g) Russet Potatoes, peeled and shredded (about 4 large)
  • 2 tbsp All-Purpose Flour (24g)
  • 1 Large Egg, lightly beaten
  • Salt and Black Pepper to taste
  • 4 tbsp Vegetable Oil (60 ml), divided (for frying)
  • Optional: Chopped fresh parsley or chives for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add onion, garlic, carrot, and celery to the skillet. Cook until softened, about 5-7 minutes.
  3. Stir in tomato paste, thyme, and smoked paprika. Season with salt and pepper.
  4. Pour in beef broth (or water). Bring to a simmer, reduce heat, and cook until the liquid has mostly evaporated and the beef mixture is thickened, about 10-15 minutes. Set aside to cool slightly.
  5. Place shredded potatoes in a large bowl filled with cold water. Rinse thoroughly to remove excess starch.
  6. Drain the potatoes well. Squeeze out as much excess moisture as possible using a potato ricer, clean kitchen towel, or your hands. This is crucial for crispy hash browns!
  7. In the large mixing bowl, combine the dried, shredded potatoes, flour, and beaten egg. Season with salt and pepper. Mix well until evenly coated.
  8. Heat 2 tablespoons of vegetable oil in the same skillet over medium heat.
  9. Divide the potato mixture into four equal portions. Shape each portion into a patty. Place two patties in the skillet at a time, being careful not to over crowd the pan. Use the back of a spatula to gently press the patty down, creating an indent. Fill each patty with a 1/4 of the beef mixture. Top the beef mixture with a little bit more of the potato to cover the beef.
  10. Cook for 5-7 minutes per side, or until golden brown and crispy. Flip carefully, and add the remaining 2 tablespoons of vegetable oil for the other half.
  11. Garnish with fresh parsley or chives, if desired. Serve immediately.