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one ordinary plate of browned potato cubes and small ground-beef crumbles lightly coated with reddish-brown sauce, melted orange cheddar in soft patches and tiny diced green pickles, with no pasta, hamburger bun, lettuce, tomato slices or garnish
Andre Lewis

Cheeseburger Potato Skillet

Brown the potato cubes after their brief covered steam so they bring a little crust to the cheeseburger filling. The beef cooks separately in the same skillet before the potatoes return, which keeps it from steaming into large pale clumps. Ketchup and mustard make a small coating instead of a loose sauce. Melt the cheddar under a lid and add the diced pickles after the heat is off. Each serving should have recognizable potato pieces with beef around them, rather than mashed potato carrying a heavy blanket of cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb Yukon Gold potatoes scrubbed and cut into 1/2-inch cubes
  • 1/2 cup water
  • 2 tbsp neutral oil divided
  • 3/4 tsp fine salt divided
  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 1 garlic clove minced
  • 1/4 tsp black pepper
  • 3 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1/4 cup low-sodium beef broth
  • 4 oz sharp cheddar grated
  • 1/4 cup dill pickles finely diced and drained

Method
 

  1. Put potatoes, water and 1/4 teaspoon salt in a deep 12-inch skillet. Bring to a simmer, cover and cook over medium-low heat for 7 to 9 minutes until nearly tender.
  2. Uncover and evaporate remaining water for 2 minutes. Add 1 tablespoon oil and brown potatoes for 6 to 8 minutes, turning occasionally, then transfer to a bowl.
  3. Add remaining oil, beef and onion to the skillet and cook over medium-high heat for 7 to 8 minutes, breaking beef into crumbles, until it reaches 160°F. Spoon off excess fat.
  4. Stir in garlic, remaining salt and pepper for 30 seconds. Add ketchup, mustard and broth and simmer for 2 minutes, scraping up the browned bits.
  5. Fold potatoes into the beef and warm for 2 minutes. Scatter cheddar evenly over the top, cover and heat on low for 2 minutes until melted.
  6. Remove from the heat and scatter diced pickles over the skillet. Divide into 4 portions, keeping the potatoes intact.