CRISPY SHEET PAN HASHBROWNS

1/4 c. extra-virgin olive oil

*1/2 tsp. garlic powder

*1/2 tsp. paprika

*Salt

*Freshly ground black pepper

1 large egg, beaten

16-oz. bag refrigerated hash browns (3 1/2-4 cups) (you can use frozen/thawed, dehydrated/re-hydrated or fresh grated/just soak in cold water for 30 minutes first)

Optional:

1 c. shredded Cheddar

2 tbsp. finely chopped chives

Peppers

Breakfast meat, etc.

DIRECTIONS

Preheat oven to 400°.

In a bowl beat together first 6 ingredients.

Add in potatoes and mix until fully incorporated.

Mix in any optional ingredients.

Using a jelly roll pan, spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

*I usually just use garlic powder and seasoning salt (Johnny's)

SO SIMPLE BEEF TIPS

1 Envelope Beefy Onion Soup Mix

24 oz (3 cups) Beef Gravy (if using a mix, you don't have to pre-make, just pour all ingredients listed on envelope into crock pot)

3 lbs Stew Meat

Salt and Pepper to taste

Put in Crock Pot

Cook on low 8 hours

Serve over, mashed potatoes, noodles or rice.