This kid-pleasing savory pie has a hash brown crust with a creamy, cheesy hamburger filling.
1 pound lean ground beef
1/2 medium onion, diced
1 garlic clove, minced
1/2 teaspoon kosher salt - divided use
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
5 cups firmly packed frozen country style hash browns, thawed
1 (8-ounce) package pasteurized process cheese spread, cubed
1 cup milk
2 large eggs
Sliced plum tomatoes for garnish
- Sauté first 3 ingredients, 1/4 teaspoon salt, and pepper in a 10-inch ovenproof skillet over medium-high heat 5 to 7 minutes, stirring until beef crumbles and is no longer pink. Remove mixture from skillet, and drain. Wipe skillet clean with paper towels.
- Heat oil in skillet over medium-high heat; press hash browns into bottom of skillet and evenly up sides with back of a spoon. Cook 5 minutes. Remove from heat, and spoon beef mixture and cheese spread over hash browns.
- Stir together milk, eggs, and remaining 1/4 teaspoon salt; pour over cheese spread.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until set. Let stand 10 minutes. Garnish with plum tomato slices.
Makes 6 servings.