Hamburger Hash Skillet Supper Recipes

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:

• 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:

• Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
• Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
• Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
• Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
• Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
• Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

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!