Quick and Easy Hamburger Hash
A skillet-baked ground beef and potato hash finished with cream of mushroom soup and sharp cheddar. From justapinch.com.
Ingredients
| 1 lb | 455 g | ground beef |
| 1 small | onion, chopped | |
| 1 tsp | 5 ml | chili powder |
| 1/2 tsp | 2.5 ml | cumin |
| 4 medium | potatoes, peeled and cubed (can leave unpeeled if desired) | |
| — | cooking oil | |
| — | salt and pepper | |
| — | red pepper flakes, optional | |
| 1 (10 oz) | can cream of mushroom soup | |
| 1 1/2 cup | 360 ml | sharp cheddar cheese, shredded |
Instructions
- Preheat oven to 350 degrees.
- In a heavy (oven-safe) skillet over medium heat, brown the beef and onions. Season with chili powder, cumin, salt and pepper. Drain off excess oil or blot out with paper towels. NOTE: I used a cast iron skillet.
- Meanwhile, in another skillet over medium/high heat, coat the bottom with oil. Heat the oil, add the potatoes to the hot oil. Season with salt & pepper and red pepper flakes. Fry the potatoes until they start browning. They need to be almost done — they will continue cooking in the oven. NOTE: If there is excess oil, slide the potatoes to the side and blot the excess oil up with paper towels.
- Add the cream of mushroom soup to the beef; stir to mix. Add the potatoes and 1 cup of cheese, toss to mix. Top with the remaining cheese.
- Bake in the preheated oven for 20 minutes. It should be bubbly around the edges of the skillet before you remove it from the oven. This time is based on all ingredients being hot before going into the oven.