120 ozpackage refrigerated shredded hash brown potatoes
1cupshredded sharp cheddar cheese
1 1/2lbextra lean ground beef
2tspsteak or hamburger seasoning more or less to your taste
1/2cuppanko bread crumbs
2cupshredded sharp cheddar cheesedivided
12dill pickle chipspat dry with a paper towel
Preheat the oven to 375°F and spray a 9 inch deep dish pie plate with cooking spray.
Mix together ingredients for crust. Press onto bottom and sides of pie dish. Bake for 15 minutes. Remove from oven and set aside. Lower oven temperature to 350°F.
Meanwhile, cook the bacon until crisp in a large skillet. Remove with a slotted spoon and crumble. Reserve 2 Tbsp drippings. Add onion to drippings, cooking for 2-3 minutes over medium-high until translucent. Season with salt and black pepper to your taste.
Add ground beef cooking until no pink remains. Drain excess fat from the pan. Season with hamburger or steak seasoning and Worcestershire sauce. Remove from the heat.
Add panko breadcrumbs, ketchup, mustard, 1 cup of shredded cheese, crumbled bacon and beaten eggs. Mix well.
Spread filling over hash brown crust. Arrange dill pickles on top.
Sprinkle with remaining cheese. Bake for 35-40 minutes or until set and edges are golden. Rest for 5 minutes before cutting.
Serve with an additional drizzle of mustard and ketchup, if desired.