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
- 1 teaspoon salt
- Freshly-ground pepper
- 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.
- Crumble raw ground beef evenly over the bacon. Season with salt and pepper.
- Arrange potatoes over the top of ground beef.
- Distribute carrots on top of the potatoes.
- Season with salt and pepper and cover.
- Cook about 15 minutes over medium-low heat until the bacon is crisp and vegetables are tender.
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