Cowboy Hash

This is an updated version of a meal the cowboys use to cook over an open camp fire in the old west.  One secret to this dish is in the seasoning of the ground beef or ground chuck you use.  I like to use Johnny's Seasoning Salt, pepper, garlic powder, kitchen bouquet and a splash of Worcestershire Sauce.  The second secret is that YOU CAN NOT MIX OR STIR THIS DISH while it is cooking.  If you want to try something different with a pound of hamburger, check this out.  It makes six servings.  My family of three, loves the leftovers with an egg for breakfast or reheated as lunch.

Ingredients:
1 pound of SEASONED, browned, ground chuck or ground beef
1 cup of onion, chopped and browned with the meat.
1 can of cream corn
1 1/2 cups shredded sharp cheddar cheese (divided in two)
1 package (16 ozs.) frozen hash browns
1 can of cream of celery soup
1 (5 oz) can of evaporated milk

Directions:
Brown the meat with the onions, season well.  Place the meat in the bottom of a well greased crock pot. Next you will create layers with the other ingredients.  Pour the cream corn over the meat, and spread half of the cheese on top of the corn, top with an even layer of the partially defrosted hash browns, then top that with the second half of the cheese.  Next in a separate bowl mix the cream of celery soup with the can of evaporated milk and pour it evenly over the rest of the ingredients.  Cook on HIGH for 4 hours.  I put a note on the top of the crock pot that says "DO NOT PEAK, STIR, or TASTE UNTIL DINNER".  If your family is like mine, they are always curious what's cooking!

My family can never wait to eat this dinner, but if your posse is patient and can wait about ten minutes after you shut off the crock pot, you can actually serve this like you would lasagna in a neat square.