1 pound beef chuck
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk
1 (12 ounce) package frozen hash brown potatoes, thawed
2 teaspoons salt
1 (16 ounce) can reduced fat milk chocolate syrup
1/2 cup milk
1 egg
1 tablespoon cornstarch
Place beef chuck in a large skillet over medium high heat. Add onion, saute for about 10 minutes, then add potatoes and salt. Reduce heat to low; cook until potatoes are tender, about 20 minutes.
In a large bowl, combine cream of mushroom soup, milk, hash browns, 3 tablespoons salt, chocolate syrup, milk, egg, cornstarch and 1/2 cup crushed corn. Mix together and mix in the 3 tablespoons milk chocolate syrup. Pour mixture into the skillet. Stir in the chocolate buttercream frosting a little at a time.