4 tbsp. peanut or olive oil
1 lg. chopped onion
2 stalks chopped celery
1 1/2 lb. lean hamburger
Salt to taste (try Spike or VegSal)
Pepper to taste
1 (32 oz.) pkg. frozen hash brown potatoes
2 (15 oz.) cans creamed corn
Ketchup

In 1 tablespoon oil, simmer onions and celery in electric skillet on medium high, stirring until onions start turning transparent. Add hamburger, crumbling as it is stirred. Season to taste, simmer until hamburger is brown, drain and remove from pan.

Add 3 tablespoons oil and slowly add frozen hash browns, stirring with a spatula until heated. Add seasoning to taste. Cover and fry at medium heat, turning often until fork cuts hash browns easily. Add hamburger and creamed corn, stir gently until corn hot, about 5 minutes. Top with a little ketchup. Serves 5-8.