Crispy hash brown crust topped with cream of mushroom soup, ground beef, corn, and Cheddar cheese.
5-6 medium (2 lbs.) Red Potatoes
1/4 cup Salted Butter
3 Tablespoons All-Purpose Flour
1/4 cup Ground Beef, cooked
1/4 cup + 2 tablespoons Cream of Mushroom soup
1/2 cup Cheddar Cheese
¼ cup Yellow Onion, Chopped
¼ cup Canned Sweet Corn
2 tablespoons Fresh Chives or Chopped Parsley
Prep Time: 30min | Cook Time: 10min
Wash, peel and grate your potatoes. Rinse them through a strainer until the water runs clear. Dry them with a paper towel or drying cloth, then let them sit until they are completely dry.
Next melt 1/4 cup of butter in a 10-inch ovenproof pan and pour it into a medium sized bowl.
Fold your potatoes into the butter along with the flour. Pat the mixture into the used pan with a rubber spatula. Put the mixture on the stove top on medium heat for five minutes, making sure not to stir it (keep it patted down) and moving the pan around on the stovetop so it cooks evenly.
Let the crust cool.
Flip the pan onto a pizza pan so that the crust transfers on to the pan easier.
Spread your Cream of Mushroom onto your crust with a rubber spatula. Continue by putting all your toppings on in no specific order but make sure you put the cheese last and put your chives or parsley on right before you eat it.
Put your pizza in a preheated oven at 350 °F, for about 7-10 minutes or until cheese is melted.
Take your pizza out, garnish with your chives or parsley, and that’s it! Enjoy your Hot Dish Pizza!
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