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Four-Layer Meat and Potatoes in a Skillet–Bacon Saves the Day

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.

FOUR-LAYER MEAT AND POTATOES IN A SKILLET--ready to eat

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 turn out perfectly.

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:

4-layer meat and potatoes collage
Start with the bacon, second: ground meat, third: sliced potatoes, and finish with carrots.

If you like ketchup with meatloaf, I highly recommend you serve this with ketchup, also.



Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Ground Beef Skillet with Potatoes and Bacon Recipe

Ground Beef Skillet with Potatoes and Bacon Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Bacon, ground beef, sliced potatoes and carrots are layered in a skillet to make a delicious supper in minutes.

Ingredients

  • 5-6 slices bacon (thin-sliced works better)
  • 1 pound ground beef
  • 3-4 medium potatoes, peeled and thinly sliced
  • 5-6 carrots, sliced
  • 1 teaspoon salt
  • Freshly-ground pepper

Instructions

  1. Cut bacon in half crosswise and place it in a single layer covering the bottom of a large skillet. Fry the bacon on one side over medium heat. When it starts to turn brown and gets a little crispy, turn each piece over. Remove the skillet from the heat immediately without letting the bacon brown on the bottom yet. Drain excess bacon grease.
  2. Crumble raw ground beef evenly over the bacon. Season with salt and pepper.
  3. Arrange potatoes over the top of ground beef.
  4. Distribute carrots on top of the potatoes.
  5. Season with salt and pepper and cover.
  6. Cook about 15 minutes over medium-low heat until the bacon is crisp and vegetables are tender.

Notes

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: 574Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 118mgSodium: 525mgCarbohydrates: 43gFiber: 6gSugar: 4gProtein: 41g

Did you make this recipe?

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Visitor

Sunday 10th of April 2016

Obviously, deep skillet is needed for French Potato Pie. :-)

Visitor

Sunday 10th of April 2016

This looks yammy. I also make similar to this what I found on Russian website. In cold skillet put a layer of half portion of ground meet (or any meat combinations: beef and pork, beef and chicken, etc), salt and pepper. Then layer of thinly sliced potatoes, salt pepper. Then thinly sliced onion, salt and pepper. Repeat same layers with second half of meat, potatoes, onion, salt and pepper. Put on a top mayo and shredded cheese, cover with lid. Cook 20-25 min on low-med heat until you see steam coming out from underneath of lid. Put aside, let it rest 10 min. My husband and son love this dish. For reason not understandable to me Russians call it French Potato Pie.

Paula

Tuesday 12th of April 2016

Interesting variation. I must give it a try.

Stephanie

Saturday 7th of February 2015

Ohhhh! Yum. AT the end of the day, I need some winning no-brainers, thank you! My husband is not the biggest cooked carrot fan...does anyone have a substitution suggestion?

Sue

Friday 19th of April 2013

Update-had this again Wed. night and it was really yummy. My DH ate all the leftovers for lunches and said it reminded him of camping with his family when he was a little guy. He is a total fan of this dish!

Jeanine

Saturday 16th of March 2013

Your pictures are great. I do have a question -- It appears that you did this yummy 4-layer meat & potatoes in an iron skillet. It also looks like you have a glass top stove. I had been told iron skillets were a no-no with ceramic or glass top stoves, so do I dare try this with my Granny's iron skillet? Can't wait to taste it!

Paula

Sunday 17th of March 2013

Hi Jeanine, I have never heard that about glass top stoves and iron skillets. You could be right for all I know. But I use them with no problem I am aware of. HOWEVER, I normally prefer to use non-stick skillets because I don't like to wash things by hand. The skillet in the picture is only a prop but you could certainly make this in an iron skillet. Again, I, myself, make this in a non-stick skillet for ease of clean-up.