CONTEST WINNER: The G Knight Special
Time needed
10 min
preparation
+
25 min
cooking
Serving Size / Yield
4 servings
Ingredients
- 1 lb. ground beef
- 4 Russet potatoes, cut into lg. chunks
- 4-6 crimini mushrooms, sliced
- 1 carrot, sliced
- one-fourth of a sweet onion, diced
- 1 sm. bunch of broccoli, chopped
- 2-3 oz. extra sharp cheddar cheese, sliced
- 1-2 oz. butter
- 2 cloves garlic
- 1/2 jalapeño, chopped into sm. pieces
- 1 tsp. red pepper flakes,
- 1/2 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/4 C. cilantro,
- 1/4 C. milk
- 6 eggs
- salt to taste
Directions
I like to microwave the potatoes the night before and put them in the fridge. This cuts back on preparation time. Preheat oven to 350 degrees. In a 10-inch cast iron skillet over medium heat, cook and stir the ground beef until it is just browned. Add butter, mushrooms, cooked potatoes, carrot, onion, broccoli, jalapeno, and garlic. Reduce heat to medium-low and cook until onion starts to look translucent. In a separate bowl, vigorously whisk (to incorporate lots of air) milk, eggs, chopped cilantro, red pepper, paprika, and cumin. Add sliced cheese to the potatoes and then pour egg mixture into the cast iron. Put the cast iron in the oven and bake for about 20 minutes. Salt to taste after cooking.
