Hamburger Hash Skillet Supper Recipes

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

Steps:

• 1. Preheat oven to 350 degrees
• 2. In heavy (oven safe) skillet over meduim heat; brown 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.
• 3. Meanwhile in another skillet over medium/high heat, coat bottom of skillet with oil. Heat oil; add potatoes to hot oil. Season with salt & pepper and red pepper flakes. Fry potatoes until they start browning. They need to be almost done. They will continue cooking in oven. NOTE: If there is excess oil, slide potatoes to the side and blot excess oil up with paper towels.
• 4. Add cream of mushroom soup to beef; stir to mix. Add potatoes and 1 cup of cheese, toss to mix. Top with remaining cheese.
• 5. Bake in preheated oven for 20 minutes. Should be bubbly around the edges of skillet before you remove from oven. This time is based on all ingredients being hot before going into the oven.

Steps:

• In a bowl, combine hash browns, oil and pepper. Press onto the bottom and 1 in up the sides of an ungreased 9-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in gravy mix and water. Add vegetables and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in 1/2 cup cheese and half of the onions. Spoon into the potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese and onions. Bake 5 minutes longer.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add soup, water and rice; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.

Steps:

• In a skillet, cook beef until no longer pink; drain.
• Add noodles with contents of seasoning packet and water.
• Bring to a boil; cook for 3 minutes or until noodles are tender.
• Add the veggies and cook until tender, about 3 minutes as well.
• Makes about 4 servings.
• Here is another way to do it: Cook the beef as stated previously. During this time, heat up a saucepan of water to cook the ramen noodles in. Rather than just using 1 packet, use 2 packets of the beef flavor ramen noodles. When cooking the noodles, cook them without the flavoring. During this time, (after you drain the ground beef) add the veggies to the meat and continue to cook. As the veggies become cooked, add the two packets of flavoring to the beef-veggie mixture. The ramen noodles don't take long to cook, so be sure to watch them. When they are done, drain them, and add them to the beef-veggie mixture. The completed dish will have more flavor, and more noodles for the noodle lovers! Enjoy!