Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 20 oz Shredded Hash Browns, fresh or thawed
  • 3 tbsp Avocado oil
  • 2 tbsp Taco seasoning blend
  • 0.5 unit Onion, diced
  • 1 unit Bell pepper, diced
  • 2 tbsp Water
  • 0.5 tsp Garlic Salt
  • 0.5 tsp Black pepper
  • 1.5 cups Shredded Mexican Blend Cheese
  • 1 unit Jalapeño, sliced
  • 0.25 cup Fresh cilantro, chopped

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat (approx. 375°F/190°C) and generously oil the surface with avocado oil.
  2. Spread the shredded hash browns in a thin, even layer on one side of the griddle, pressing down firmly with a spatula. Add the ground beef, diced onions, and bell peppers to the other side.
  3. Cook the potatoes undisturbed for 6–8 minutes until a deep golden crust forms. Simultaneously, break up and brown the ground beef until fully cooked.
  4. Flip the hash browns in sections. Merge the beef, peppers, onions, and potatoes into a single pile in the center of the griddle.
  5. Sprinkle taco seasoning, garlic salt, and black pepper over the mixture. Drizzle with 2 tablespoons of water and toss thoroughly with spatulas to distribute the flavor.
  6. Top the mixture with shredded Mexican blend cheese. Use a basting cover for 1-2 minutes until the cheese is fully melted. Garnish with sliced jalapeños and fresh cilantro before serving.