This quick meat and potato skillet casserole is layered with onions,spinach, Swiss cheese and frozen hash browns for a weeknight dinner that everyone will love.
Recipe tags: beef base, moderate difficulty, main, beef, skillet
| 2 tbsp | butter, divided |
| 1 lb | lean ground beef |
| 2 | onions, thinly sliced |
| 2 tbsp | Better Than Bouillon® Organic Roasted Beef Base |
| 2 tbsp | Dijon mustard |
| 1 tbsp | finely chopped fresh thyme |
| 5 oz | baby spinach |
| 3 tbsp | canola oil, divided |
| ½ pkg (30 oz) | frozen shredded hash browns (about 4 cups) |
| 2 cups | shredded Gruyère cheese |
Melt butter in ovenproof skillet set over medium-high heat. Cook beef for 5 minutes; stir in onions. Cook for 5 to 8 minutes or until beef and onions start to brown.
Stir in 1 cup water, Roasted Beef Base, mustard and thyme; bring to boil. Cook for 3 to 5 minutes or until beef is cooked through and mixture is saucy. Stir in spinach; cook for 2 to 3 minutes or until wilted.
Meanwhile, preheat broiler. Heat 2 tbsp oil in large nonstick skillet set over medium-high heat. Cook hash browns in even layer for 5 to 7 minutes. Drizzle with remaining oil; flip over and cook for 4 to 5 minutes or until golden and tender.
Transfer hash browns to skillet, on top of beef and onion mixture. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
Tip: Substitute Swiss cheese or aged Cheddar for Gruyère cheese.