1. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6–8 minutes. Season with salt, pepper, smoked paprika, and thyme. Once done, transfer the beef to a bowl and set aside.
2. In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the thawed hashbrowns to the skillet, spreading them out evenly. Let them cook undisturbed for about 5 minutes so they develop a golden, crispy crust. Then, gently flip and cook for another 5 minutes on the other side. Resist the urge to stir too much — those crispy edges are the heart of this dish.
4. Return the cooked ground beef to the skillet, stirring gently to combine with the crispy hashbrowns and onions. Reduce heat to low.
5. In a small bowl, mix the sour cream and milk together until smooth. Pour this mixture over the hashbrown and beef mixture, stirring carefully to distribute the creaminess without mushing the potatoes.
6. Sprinkle the shredded cheddar evenly over the top. Cover the skillet with a lid or foil and let cook on low for 3–5 minutes, until the cheese melts and everything is warmed through.
7. Remove from heat, garnish with sliced green onions if using, and serve hot. If you’re anything like me, you’ll find this dish tastes even better with a drizzle of hot sauce or a dollop of extra sour cream on the side.

One thing I learned from Mama Lu was patience — sometimes the best flavors come from letting things sit just long enough to come together without rushing. That golden crust on the hashbrowns, in particular, is worth every second of waiting.