3-4medium(639g) potatoes, peeled and thinly sliced
5-6(500g)carrots - sliced
Instructions
Cut 5-6 slices thin-sliced 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 brown and gets a little crispy, turn each piece over. Remove the skillet from the heat immediately before it browns on the second side. Drain excess bacon grease.
Crumble 1 pound ground beef evenly over the bacon. Season with a half of 1 teaspoon salt and a few grinds of freshly-ground pepper.
Arrange 3-4 medium potatoes, peeled and thinly sliced over the top of ground beef.
Distribute 5-6 carrots on top of the potatoes.
Season with remaining salt and pepper. Cover.
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 on the bottom, but the vegetables are cooked through, turn up the heat a bit. The correct setting will be affected by the type of pan you use and your particular stove. I suggest you keep an eye on it the first time or two you make this.