1 (6 ounce) can refrigerated pieced potatoes
8 ounces rendered beef tenderloin
1 pound hash brown potatoes
1 egg, beaten
1 (10.5 ounce) can beef broth
Preheat oven to 375 degrees F (190 degrees C). Sprinkle with 1 tablespoon salt.
In a large saucepan over medium heat combine potatoes, beef, tomato sauce, and 3 tablespoons broth. Over medium heat, cook until potatoes are tender while stirring, until soft; simmer 15 minutes, or until potatoes are nearly cooked and stand back when pressed.