93/7 ground beef (2 lb. – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Mustard powder (1 tsp)
Russet potatoes (1,300g raw and peeled – diced bite-size)
Salt (2 tsp)
Black pepper (2 tsp)
Smoked paprika (1 tsp)
Garlic powder (2 tsp)
Mustard powder (1/2 tsp)
Yellow onions (450g – diced)
Salt (pinch)
Black pepper (pinch)
Light sour cream (100g)
Yellow mustard (40g)
Worcestershire sauce (8g)
Ketchup (50g)
Dill pickles (25g – diced)
Cholula (5g)
Salt (pinch)
Black pepper (pinch)
Smoked paprika (~1/2 tsp)
Sharp (or mild) cheddar cheese (50g – grated)
Green onion (optional – garnish)
For the potatoes, cut into bite-sized chunks. Spray the potatoes with oil, season with the listed seasonings, then place in the oven or air fryer at 450 degrees (F) until roasted to your liking.
To caramelize your onions, add diced yellow onion to an oiled sauce pan on medium heat. Hit with a pinch of salt and pepper and stir until the onions develop color. If the pan is browning, add ~1 tsp of water and scrap the fond off. Turn the heat to medium low and let onions keep cooking until they reach your desired caramelized state.
For the beef, add to an oiled skillet set on medium-high heat, season with the listed seasonings, and let sear until color develops. Once there, stars mashing it up into ground beef. Remove from the pan once cooked through.
To make the sauce, place everything in a mixing bowl and mix together until smooth. (Dice the dill pickles finely.)
To prep/serve, lay a bed of potatoes into the containers, and then layer on top your ground beef. Top this with those caramelized onions, the grated cheddar cheese, and then finish with that tasty sauce. You can optionally top this all with some green onion for garnish too, if preferred. Enjoy! 🙂
