Spicy Bacon Gochujang Hamburger and Potato Skillet

Instructions

1. 1

   Cut the bacon into small pieces. Dice the potatoes into

2. 2

   5 cm cubes, finely chop the onion and garlic, dice the tomatoes, and grate the cheddar cheese.

3. 3

   Place a large, deep skillet over medium heat. Add the bacon and cook for 4–5 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a plate, leaving the rendered fat in the skillet.

4. 4

   Add the ground beef to the skillet. Cook for 6–8 minutes, breaking it into small pieces, until browned and cooked to an internal temperature of 71°C (160°F). Transfer the beef to the plate with the bacon, leaving about 1 tablespoon of fat in the skillet.

5. 5

   Melt the butter in the skillet. Add the diced potatoes and season with about half of the salt and black pepper. Cook over medium heat for 12–15 minutes, stirring occasionally, until golden on the outside and nearly tender.

6. 6

   Add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds, stirring continuously.

7. 7

   Stir in the diced tomatoes, gochujang, remaining salt, and remaining black pepper. Cook for 3–4 minutes, stirring until the tomatoes soften and the gochujang evenly coats the potatoes.