1 lb lean ground beef
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup ketchup
1 tsp beef-flavored instant bouillon
1/4 tsp salt
1/2 tsp garlic powder
dash of black pepper
4 cups frozen hash brown potatoes
1/2 cup chopped onion
1 jar (2.5-oz) sliced mushrooms, drained
2 cups (8-oz) shredded cheddar or Mexican-blend cheese, divided
Preheat oven to 350 degrees.
In a large bowl, combine the ground beef, bread crumbs, egg, ketchup, instant bouillon, salt, garlic powder, and pepper until well blended. Press mixture on the bottom and up sides of a 9-inch pie pan to form a 'crust'.
In another bowl, combine the potatoes, onion, mushrooms and 1/2 cup of the cheese; spoon into the meat crust. Cover with foil and bake 45 minutes.
Remove foil and pour off any accumulated fat. Top with the remaining cheese. Bake another 5 minutes or until the cheese is melted.
Garnish with a spring of fresh cilantro, green onions, and/or tomatoes, if desired.
Note: Any leftovers should be refrigerated.