Whenever I need a last-minute meal, this is the recipe I most often turn to. It calls for convenient frozen hash browns, so I don't have to spend my time peeling and dicing potatoes.—Pauline Piggott, Northville, Michigan
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- 1 pound ground beef
- 1 small onion, chopped
- 3 cups frozen O'Brien potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup salsa
- Sliced green onions and ripe olives, optional
- In a skillet, cook beef and onion over medium heat until meat is no linger pink; drain. Add the potatoes, salt and pepper. Cook on high for 5 minutes, stirring occasionally. Stir in salsa. Cook 8-10 minutes longer or until potatoes are lightly browned, stirring occasionally. Garnish with onions and olives if desired. Yield: 4 servings.
Originally published as Salsa Hash in Taste of Home Ground Beef Cookbook 1999, p290
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