Quick Ground Beef and Potato Hash

Heat 12 ml of vegetable oil in a large non-stick skillet over medium-high heat.

Add 390 g of frozen diced hash brown potatoes in a single layer. Cook undisturbed for 5 minutes to establish a crispy crust, then flip and cook for another 3 minutes until golden brown. Transfer the potatoes to a plate.

In the same skillet over medium heat, add 120 g of raw ground beef. Cook, breaking it up with a wooden spoon, for 4 minutes until fully browned and no longer pink.

Stir 165 g of frozen mixed vegetables, 1 tsp of onion powder, 1/2 tsp of garlic powder, 1/2 tsp of salt, and 1/4 tsp of black pepper directly into the beef. Sauté for 2 minutes until the vegetables are heated through.

Return the crispy potatoes to the skillet and toss gently with the beef and vegetable mixture for 1 minute to combine and warm through.

Chop 1 fresh green onion immediately before serving to preserve its volatile nutrients, scatter it over the warm hash, and serve.