INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
• 1/2 medium finely chopped onion
• 1 small finely chopped green bell pepper
• 1 small seeded and finely chopped Serrano chile
• 2 cloves minced garlic
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon fresh minced thyme or 1 teaspoon dried
• 1 egg
• 1/2 cup milk, buttermilk, half and half, or sour cream
• 3 pounds lean ground beef, or 1 pound each ground beef, pork and veal

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Line a baking sheet with foil or parchment paper.
3. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
4. Stir together next 9 ingredients (onion through milk) in a large bowl.
5. Mix in meat and half the potatoes with a wooden spoon or hands just until blended. (Refrigerate remaining potatoes in covered container for up to two days. Brown in a skillet before serving.)
6. Shape meat into two loaves about 8×3-inches each. Place several inches apart on prepared pan.
7. Bake 50-60 minutes until brown and internal temperature is 170°F.
8. Let stand 10 minutes before slicing.