Recipe by PanNan
This is a quick and easy version of a classic, and the guys in my family raved about it. I'm posting here for safe keeping. It's a recipe from America's Test Kitchen.
Top Review by Queen Roachie
I liked this quite a bit. It did take a bit longer in my oven on broil, but not a problem. Had to sub corn for the carrots based on what I had. I agree with the reviewer who said this was a bit like a pasty without the crust. Think I'll add some garlic next time and mess with the seasonings a bit, but still a quick tasty weeknight dinner. Thanks for sharing.
- 1892.72 ml frozen hash brown potatoes (not the cubed type)
- 59.16 ml butter, melted (divided)
- 680.38 g ground beef
- 1 onion, chopped fine
- 7.39 ml minced fresh thyme
- 59.14 ml flour
- 473.18 ml beef broth
- 9.85 ml Worcestershire sauce
- 473.18 ml frozen peas and carrots
Directions See How It's Made
- Move oven rack to the upper-middle position and heat the broiler.
- Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high.
- Cook beef and onion in a large oven safe skillet until beef is cooked, about 5 minutes. Drain fat off.
- Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened.
- Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper.
- Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter.
- Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips.
- Remove from oven and serve.