Burgers and Potatoes in a Bowl
by Kara Kimbrough
1 pound lean ground chuck, browned and crumbled
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 teaspoon each: dried basil, parsley flakes
30 ounces chicken broth
1 bag frozen shredded hash brown potatoes
1 teaspoon butter
1/4 cup all-purpose flour
1-1/2 cups milk
1/2 cup sour cream
Salt and pepper to taste
2 pounds Cheddar cheese, shredded
In a large skillet, brown the ground chuck, drain, and move to another dish. In the skillet, heat oil and stir in chopped onion, parsley flakes, and basil. Mix together and sauté onions and seasonings until tender, adding more oil as needed to coat onions.
Pour contents of skillet into a large slow cooker along with the ground chuck, chicken broth and hash browns. Stir, cover, and cook on high for 6-8 hours or on low for 4-6 hours.
About 30 minutes before it’s done, in a skillet, melt the butter, add flour, and cook until slightly bubbly. Add the salt, pepper, milk and sour cream; stir until combined. Add contents of skillet along with the Cheddar cheese to the crockpot. Stir, cover, and continue to cook until the cheese is hot and fully melted, about 10-15 minutes. Serve with optional toppings like crumbled bacon, chopped green onions, etc, if desired.