Hamburger Hash Browns

This holiday season is usually a very busy one for most people. With all the shopping, baking and visiting, evening meal preparation can become a real hassle. That's why I like to fall back on a few really easy, simple recipes to help me out
after a hectic day. Following is one of my favorites which we are having tonight...

4 cups shredded cooked potatoes
3 tablespoons vegetable oil
1/8 teaspoon pepper

1 pound ground beef
1 packet dry brown gravy mix
1 cup water
1 package frozen vegetables of your choice, thawed
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese, divided
1/2 c stir-fried onions
Although this recipe originally called for frozen hash browns, I find that it is less expensive and not much more work to take 2 very large, russet potatoes, scrub them thoroughly, and then microwave them for 13-15 minutes, or until they are fully cooked (You can actually do this the night before and then refrigerate them). Let them cool completely, either in the fridge or on the counter. When they are cooled down, shred them (you don't have to peel them first, the peel comes off as you are shredding).

Now, mix the homemade hashbrowns with the 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 degrees for 15 minutes. While they are cooking, skillet-fry the ground beef. Drain (to reduce fat, rinse the beef in a colander under HOT water, then drain and put back in a clean pan). Stir in gravy mix and water. Add vegetables (I use corn and green beans) 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 degrees for 15 minutes. Sprinkle with the remaining cheese and onions. Bake 5 minutes longer.

Enjoy!