I love a classic corned beef hash for brunch, and that is where I got my inspiration for this dish. Top with the onion slices, I like to sprinkle on some salt and pepper at this point and add the remaining potatoes
Do not disturb until they are a dark golden color andcrispy on the bottom, then carefully turn the cakes with the spatula, in order to brown the other side, as well
Meanwhile, in a sauce pan, melt the butter and add the chopped onion andgroundbeef. potatoes, meat, potatoes, meat and so on unil you reach the top layer, which should be potatoes
I used two varieties of Campbell’s® Condensed Cream of Mushroom Soup, as well as Del Monte® Green Beans and French’s® Crispy Fried Onions, plus the milk and soy sauce called for in the original recipe
Next, distribute about three quarters of the goat cheese andcrispy bacon over the potatoes. Next, dice the bacon and cook it over medium heat until it’s nice andcrispy
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