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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From Cook's Country magazine. Be sure to purchase shredded hash brown potatoes (sometimes labeled country style rather than the cubed variety. Ingredients:
8 cups frozen hash brown potatoes |
4 tablespoons unsalted butter, melted |
1 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs lean ground beef |
1 onion, chopped fine |
1 1/2 teaspoons minced fresh thyme |
1/4 cup all-purpose flour |
2 cups low sodium beef broth |
2 teaspoons worcestershire sauce |
2 cups frozen peas and carrots, thawed |
Directions:
1. Adjust oven rack to upper-middle position and heat broiler Toss potatoes with 2 tablespoons butter, 1 teaspoon salt and 1/4 teaspoon pepper in large bowl.Wrap tightly with plastic and microwave until potatoes are tender 7 to 10 minutes.
2. While potatoes are cooking, cook beef and onion in large heatproof skillet over medium high heat until beef is no longer pink, about 5 minutes. Drain beef mixture.
3. .Return beef mixture to pan, stir in thyme and flour and cook until incorporated about 1 minute.Stir in broth and worcestershire and cook until sauce is thickened 6-8 minutes. Stir in pea and carrot combo and simmer until heated through, about 1 minute. Season with salt and pepper.
4. .Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown. 3 to 5 minutes. Serve.
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