Cream of celery, ketchup and Worcestershire sauce may seem like unlikely partners, but when they are cooked together in this beef and hashbrown skillet dish, the flavor is awesome. It’s creamy, savory and only takes 20 minutes to prep and cook! Here’s what you need:
1 lb. ground beef, browned and drained
1 can Cream of Celery soup
3/4 c. water
1/4 c. ketchup
1/2 c. diced onions
1 Tbsp. Worcestershire sauce
2 c. frozen diced potatoes (Southern hashbrowns)
1 c. shredded cheddar cheese
salt and pepper to taste
Brown ground beef in a skillet over medium-high heat and drain.
Add soup, water, ketchup, onions and Worcestershire. Stir and heat to a boil.
Stir in potatoes. Reduce heat to low, cover and cook for 10 minutes or until potatoes are done, stirring occasionally.
Turn off heat, top with cheese, and cover the skillet for an additional 3-5 minutes until cheese has melted.
Your Skillet Beef and Hashbrowns are ready to eat!
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