This was an easy dinner for the girls and me one night when Don was gone. We all liked it.
Cheeseburger Hash Brown Cups
Yield: 12 hash brown cups
20 oz shredded hash brown potatoes (refrigerated or thawed)
2 tablespoons olive oil
1 teaspoon salt
Black pepper to taste
¼ cup diced onion
1 lb 95% lean ground beef
1 tablespoon hamburger seasoning Beth used steak seasoning
2 tablespoons ketchup
2 teaspoons yellow mustard
6 grape tomatoes, chopped Beth used 1/2 c chopped tomatoes
½ cup shredded 2% cheddar cheese
Pre-heat the oven to 375. Thoroughly mist 12 cups in a standard muffin tin with cooking spray and set aside.
Place the shredded potatoes in a large mixing bowl and drizzle with the olive oil. Add the salt and black pepper and stir to coat. Divide the coated potatoes into the prepared muffin cups and press the hash browns down and up the sides of the cups to form a well in each. Place in the oven and bake for 35 minutes.
While the cups are baking, mist the bottom of a large skillet with cooking spray and cook the onions over medium heat for a few minutes until softened. Add the ground beef and hamburger seasoning and cook, breaking up the meat with a spoon until browned. Transfer the meat and onions to a bowl and add the ketchup, mustard and chopped tomatoes. Stir to combine.
When the hash brown cups are ready, remove from the oven and divide the meat mixture evenly amongst the cups. Sprinkle the shredded cheddar over the piled meat in the cups and return the pan to the oven for an additional 10-15 minutes until cheese is melted and hash browns are golden brown. Allow to cool for five minutes, remove from pan and serve.
Weight Watchers Points Plus:
3 per cup, 7 PP for 2 cups (P+ calculated using the recipe builder on weightwatchers.com)