Four-Layer Meat and Potatoes in a Skillet is my go-to recipe for a busy day when I don’t want to go to the grocery store but the pantry is almost empty.
We’ve all been there.
Too exhausted to cook. Too tired to go out. You’re hungry, bordering on hangry.
I’m always looking for simple but tasty recipes to keep in my back pocket for that kind of day
We first came to love 4-Layer Meat and Potatoes in a Skillet when camping. I know just about anything tastes better when you eat it in the woods, but whenever I’m in the mood for meatloaf and potatoes, this is a great substitute that takes much less time to prepare.
Know what else makes food taste better? (Not cooking it yourself doesn’t count here.)
Bacon! Like I said in my recipe for Bacon-Wrapped Jalapeño Chicken Bites, bacon makes any food fly off the table.
Don’t get me wrong…
I’m not trying to sell this particular recipe as some amazing gourmet delight that will make your dress fly up, your pants fall down or your life
Nope. 4-Layer Meat and Potatoes in a Skillet is a kind of comfort food assembled with four ingredients you probably already have on hand. Hopefully, you won’t have to make a special trip to the grocery store. Such a trip just before dinner is an exercise in patience I try to avoid.
There’s always somethin’…
The correct setting will be affected by the type of pan you use and your particular stove. I can only suggest you experiment and stay close to the stove the first time or two you make this.
How to layer Four-Layer Meat and Potatoes in a Skillet:
If you like ketchup with meatloaf, I highly recommend you serve this with ketchup, also.
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- 5-6 slices bacon (thin-sliced works better)
- 1 pound ground beef
- 3-4 medium potatoes, peeled and thinly sliced
- 5-6 carrots, sliced
- Salt and pepper
- Cut bacon in half crosswise and place in a single layer covering the bottom of a large skillet.
- Crumble raw ground beef evenly over the bacon.
- Arrange potatoes over meat.
- Distribute carrots on top.
- Season with salt and pepper and cover.
- Cook about 15 minutes on medium to medium-low until bacon is crisp and vegetables are tender. Carefully drain excess grease before serving.
The only tricky part of this recipe is figuring out exactly where to set the heat so the bacon turns out crispy but not burned. If the bacon is still limp and light colored when the vegetables are soft, turn up the heat a bit. The correct setting will be affected by the type of pan you use and your particular stove. I can only suggest you experiment and stay close to the stove the first time or two you make this.
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Nutrition Information:Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 574 Total Fat: 26g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 118mg Sodium: 525mg Carbohydrates: 43g Fiber: 6g Sugar: 4g Protein: 41g