Hamburger Hash

Here is a super easy but super tasty recipe for what I call hamburger hash. It only has a few ingredients and I’m sure you have most of them on hand. This recipe is in my harvest meal rotation and is loved by my farmers and my kids, a win-win. As you can see from the picture, I didn’t even have the right ingredients. I used cream of onion soup and the cubed hashbrowns with peppers and onions. Still turned out great!

I didn’t even follow the recipe and it still turned out great! Such a forgiving recipe! We all need that in our lives.

Up close and personal with the finished product - minus a few spoonfuls. If it’s not pretty just call it rustic!

ingredients

2 pounds ground beef

1 can of cream of mushroom soup

1 can of cream of cheddar cheese soup

1 bag frozen shredded hashbrowns

1 cup shredded cheddar cheese

Salt & pepper to taste (or maybe some other seasonings if you’re feeling frisky)

directions

Preheat oven to 350 degrees and grease a 9x13 dish and set aside. Cook the ground beef and drain any extra grease. Transfer the cooked beef to a large mixing bowl and add the two cans of cream soups. Add the frozen hashbrowns and then half of the cheese. Add the salt and pepper then stir to combine. Pour into the prepared 9x13 and top with the remaining shredded cheese. Cover with foil and bake for 30 minutes. Carefully remove the foil and bake for another 30 minutes. Can be served with rolls or veggies. Enjoy!