Ingredients
Scale
- 1 lb Ground Beef, 96/4
- 500g Red and Gold Mini Potatoes, thinly sliced
- 4 slices Center Cut Bacon, cut into thin strips
- 1/4 cup (60mL) Worcestershire Sauce
- 2 cups (480mL) Skim Milk
- 1 cup (112g) Shredded Cheddar
- 1 Tbsp Dry Mustard
- 1 Tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions
- Preheat an oven to 400°F.
- Cook the bacon in a 12″ cast iron skillet over medium-high heat before transferring to a paper towel. Crumble and save for later.
- Drain the remaining bacon grease and place the ground beef in the skillet. Add the dry mustard, smoked paprika, salt, pepper, garlic powder, and Worcestershire sauce towards the end of cooking. Cook until no pink remains and turn off the heat.
- Push the ground beef to one side of the pan and place the sliced potatoes on the bottom of the skillet before covering with the beef and repeating on the other side, creating a bottom layer of potatoes covered with the ground beef. Top with remaining potatoes.
- Add the milk to the skillet and top with shredded cheddar.
- Bake for 40-50 minutes or until very little liquid remains and the cheese begins to bubble and slightly brown around the edges.
- Let the skillet cool briefly before serving. Top with the crumbled bacon and chopped green onion.
Notes
- If using fattier ground beef or full-fat milk, blot excess grease with a paper towel before serving.
- For extra crispiness, broil for the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg