1/4 c. olive oil
1 lb. frozen hash browns
1/2 tsp. salt
1/2 tsp. crushed oregano
1/8 tsp. pepper
1 c. shredded Cheddar cheese
1 egg, slightly beaten
1 tbsp. olive oil
Diced green pepper
1 sm. onion, chopped
1 lb. ground chuck
1 tbsp. flour
1 tbsp. water
1 (8 oz.) can tomato sauce
1/2 tsp. seasoned salt
Dash pepper
2 slices bacon, cooked & crumbled

Heat 1/4 cup olive oil in large skillet. Add potatoes and cook, stirring occasionally until tender and lightly browned. Remove from heat and stir in salt, oregano, pepper and 1/4 cup Cheddar cheese. Cool for a few minutes. Stir in beaten egg. Press mixture in bottom and up sides of 9 inch pie plate. Preheat oven to 400 degrees. Bake in oven for 15 minutes.

Meanwhile heat 1 tablespoon olive oil in skillet. Add the onion, green pepper and cook until onions are golden brown. Add beef and cook until browned. Combine flour, water and add to skillet along with the tomato sauce, seasoned salt and pepper. Cook and stir until thickened. Fill the hot potato shell with meat mixture. Sprinkle remaining cheese over top and crumbled bacon. Cook until cheese melts. Let stand 2-3 minutes before serving.