Just PRESS potatoes into a skillet! My family begs me to make this every week!

Just PRESS potatoes into a skillet! My family begs me to make this every week! A hearty skillet dinner with a golden potato crust, savory ground beef and vegetables, eggs, and melted Cheddar and Mozzarella. Pressing tender potatoes across the bottom and up the sides creates an easy crust with no dough or rolling. 📄 Free one page recipe sheet to save or print (English): 👉 https://supolka.io/post/pst_7ae115b4bde8491c Tap the recipe card in the post to open the full written recipe and printable sheet. I used a 10-inch / 26 cm cast-iron skillet. Cast iron holds heat well and helps the potato crust brown. An oven-safe nonstick skillet can also work and should release more easily. Total time: About 1 hour 30 minutes, including resting Servings: 4-6 Customize it! Use ground pork, chicken, turkey, sausage, leftover cooked meat, or make it completely meatless. This is also a great fridge-cleanout or brunch recipe. Add cooked vegetables you already have, pour over the egg mixture, and finish with your favorite melting cheese. 🔔 New recipes every week: https://youtube.com/@YumCult 👍 Like if you enjoyed! Where are you watching from? 🌎👇 🛒 Ingredients: For the Potato Crust: 4-5 large potatoes, scrubbed clean and halved Salt, for the cooking water and seasoning Clarified butter or oil, for greasing and brushing A little semolina, optional Black pepper, to taste For the Filling: 1 lb / 500 g ground beef 1 small onion, thinly sliced Thawed mixed vegetables, or fresh vegetables of your choice Salt and black pepper, to taste 1-2 tbsp butter 3 garlic cloves, minced or finely chopped 1/2 tsp smoked paprika 1/2 tsp dried thyme 4 large eggs 3 tbsp / 50 ml half-and-half or milk 2 oz / 50 g Cheddar, shredded 2 oz / 50 g Mozzarella, shredded Dried oregano, optional Sour cream and sliced green onions, for serving Equipment: 10-inch / 26 cm cast-iron skillet or oven-safe nonstick skillet Sturdy glass, jar, or flat-bottomed metal measuring cup 📝 Quick Instructions: Boil the potatoes in well-salted water until a knife slides in easily. Drain well and let them steam dry. Generously grease the skillet. Add a light coating of semolina if using. Arrange the potatoes skin side down and pack them tightly. If there are gaps, boil an extra potato and use pieces to fill them. Lightly grease a sturdy pressing tool. Press the potatoes across the bottom and up the sides. Keep the base and rim thick enough to hold the filling. Brush with clarified butter or oil, then season with salt and pepper. Pre-bake at 425°F / 220°C for 20-25 minutes in a fully preheated oven. Brown the beef, season, and transfer to a bowl. Leave a little of the drippings in the skillet. Cook the onion until softened and lightly golden, adding oil if needed. Add the vegetables and cook until tender. Add a splash of water if the skillet becomes too dry. Make a space in the center. Add the butter, garlic, paprika, and thyme. Cook gently for 30-40 seconds. Mix together, return the beef, and warm everything through. Keep the filling fairly dry. Spread the filling inside the potato crust. Whisk the eggs with salt, pepper, and half-and-half or milk. Pour over the filling and gently tilt the skillet to distribute it evenly. Top with both cheeses and optional oregano. Bake at 400°F / 200°C for 20-25 minutes, until golden and set. To remove it whole, let it rest for 20-30 minutes. Loosen the edges, gently shake the skillet to check that the crust has released, and carefully slide it onto a board. Cast iron holds heat well, so the center should still be warm. You can also slice and serve it directly from the skillet. For a crisper bottom, place the oven-safe skillet over low to medium-low stovetop heat for a few minutes after baking. Check underneath frequently so the crust does not burn. Serve with sour cream and sliced green onions. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves hearty potato dinners! #PotatoRecipe #GroundBeefRecipe #SkilletDinner #ComfortFood #PressedPotatoes #YumCult