Southern Fried Hamburger Potato Skillet Food

FRIED POTATOES AND HAMBURGER RECIPE - (3.9/5)

Steps:

• Wash the potatoes and prick with a toothpick or cake tester. Microwave on high until they are almost tender through. Let cool until they can be handled. Rub off the peel and cut into small pieces. (some people like the peels on fingerlings, so they can be left on). Heat the oil in a large skillet over medium-high heat. Add the onions once the skillet is hot. Saute for 3-5 minutes, until the onions have browned slightly and are translucent. Add the ground meat and begin to brown. After the meat has browned slightly, push the meat and onions to the side of the pan and add the remaining oil and let heat. When oil is hot, add the potatoes and garlic. Stir to evenly coat and reduce heat to medium. Cook, stirring infrequently, until potatoes are nicely browned, about 15-20 minutes. Serve with shredded cheddar cheese, if desired.

SOUTHERN FRIED POTATOES RECIPE

Steps:

• Wash and dry potatoes. Peel if desired.
• Slice the potatoes into ¼ inch thick slices.
• Place a skillet over Medium heat on your stove top.
• When skillet is hot, add the oil and the bacon grease.
• When the oil is hot, carefully add the potatoes.
• Add black pepper to taste, as desired.
• Stir potatoes to coat in oil.
• Cover the skillet and let potatoes cook 10 minutes, stirring once halfway through.
• Slice the onion.
• Add the onion to the potatoes.
• Cover again. Cook 5 more minutes. Remove lid.
• Cook uncovered for about 5 more minutes to let potatoes slightly brown.
• Add salt to taste.
• Remove from skillet and place in a serving bowl.
• Enjoy!

OLD SCHOOL HAMBURGER HASH

Steps:

• If you aren't using leftover roasted or cooked potatoes, you'll need to prepare some. These Oven Ready/Grill Ready Little Potatoes couldn't be easier. They come in an aluminum baking tray and the seasonings are already provided.
• In a large skillet over medium-high heat, brown and crumble the ground beef along with the diced shallot. Season well with salt and pepper.
• Drain any excess grease, place 2 tablespoons of butter into the pan to melt.
• Put cooked beef back into the pan, then add in the diced Little Potatoes. Turn the heat up and season the mixture with salt and pepper and stir.
• Using the back of a spatula, press down on the hash mixture. This will help the the beef and potatoes to get a little crisp. Let it cook for a couple of minutes. Then flip it all over and do the same process again.
• At this point, you can turn down the heat and crack a couple of eggs over top, place the lid on and allow them to cook for a couple of minutes. Or you can serve it, as is, on the side.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

ITALIAN HAMBURGER POTATO SKILLET

Steps:

• In a large skillet, brown ground beef and drain off fat.
• Slice or chop the onion, whichever you prefer, and add to the ground beef toward the end of browning.
• While the ground beef is browning, wash and slice the potatoes leaving the skins on.
• Add the potatoes to the hamburger/onion mixture, and mix together.
• In a large 4 cup liquid measuring cup, measure the 2 cup Italian dressing, and add 2 cup water to make 4 cups of liquid.
• Pour the dressing/water mix over the hamburger/potato mixture, and cook at high heat until liquid reaches a boil.**.
• Sprinkle seasoning salt over mixture (or seasoning of your choice, as desired), and stir.
• Turn heat down to low and cover skillet.
• Simmer mixture for 20-30 min., stirring occasionally, adding seasoning if desired.
• The dish is done when the potatoes are soft, and the liquid is cooked down, and the entire mixture is "saucy", but not watery.
• **You may need to add water during cooking time, if liquid cooks down too fast, and potatoes aren't soft yet.

POTATO-TOPPED GROUND BEEF SKILLET

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.