Dirty Potatoes
Loaded Griddle Potatoes for a Crowd
Crispy Yukon Gold potatoes soak up smoky bacon flavor, then get loaded with sausage, ground beef, tender vegetables, garlic, tangy sauce, and plenty of cheddar. This hearty all-in-one griddle meal is built for a hungry crowd.
Ingredients
US | Metric | Ingredient |
3 lb | 1.36 kg | Baby Yukon Gold potatoes, halved |
1 lb | 454 g | Thick-cut bacon, cut into pieces after cooking |
1 lb | 454 g | Garlic and black pepper smoked sausage, diced |
1 lb | 454 g | 80/20 ground beef |
2 stalks | 115 g | Celery, chopped |
1 medium | 225 g | Sweet or red onion, chopped |
1/2 large | 75 g | Red bell pepper, chopped |
1/2 large | 75 g | Yellow bell pepper, chopped |
2 tbsp | 18 g | Hungry Hussey Chicken Dust or all-purpose seasoning, plus more to taste |
1/4 cup | 60 mL | Worcestershire sauce |
1 tbsp | 15 mL | Hot sauce, or to taste |
1 tbsp | 15 mL | Rice vinegar |
1/4 cup | 60 mL | Water, for steaming the potatoes |
2 tbsp | 33 g | Tomato paste |
6 cloves | 18 g | Garlic, minced |
1 lb | 454 g | Shredded cheddar cheese |
4 | 4 | Green onions, thinly sliced, optional garnish |
Directions
1. Preheat the griddle Set up a two-zone griddle over low to medium-low heat so you have a hotter cooking area and a cooler holding area.
2. Render the bacon Cook the bacon until the fat renders and the bacon is browned but still a little chewy, 8 to 10 minutes. Move it to the cooler side and reserve the bacon fat on the griddle.
3. Start the potatoes Place the potatoes cut side down in the bacon fat. Season with about half of the Chicken Dust. Raise the heat beneath the potatoes to medium-high or high and cook until the cut sides are deeply golden, 8 to 10 minutes.
4. Brown the sausage and beef Add the diced sausage to an open area of the griddle and cook until browned, 5 to 7 minutes. Add the ground beef, press it flat for good contact, season with the remaining Chicken Dust, then break it apart and cook to 160°F or 71°C.
5. Cook the vegetables Add the celery, onion, red pepper, and yellow pepper to the griddle. Cook until softened but not mushy, 5 to 7 minutes.
6. Mix the sauce Stir together the Worcestershire sauce, hot sauce, and rice vinegar in a small bowl.
7. Finish the potatoes Turn the potatoes over. Reduce the burners to low, splash the water around the potatoes, and immediately cover them with a large griddle dome. Steam for 2 to 3 minutes, then test with a toothpick or knife. They should be tender with a little resistance.
8. Combine the griddle Bring the potatoes, vegetables, sausage, and ground beef together. Make a well in the center. Add the tomato paste and garlic with a spoonful of hot griddle fat. Cook for about 1 minute to bloom the garlic and remove the raw taste from the tomato paste.
9. Reduce the sauce Pour the sauce into the well. Let it bubble until slightly thickened, about 1 to 2 minutes, then toss everything together so the potatoes and meat are evenly coated.
10. Add bacon and cheese Chop the cooked bacon and fold it into the potatoes. Add the cheddar and toss over low heat until melted. Transfer to a platter and finish with green onions, if using.
Recipe Notes
• Microwave shortcut: Before cooking, microwave the halved potatoes on the potato setting or at full power in short intervals until they are partly cooked but still firm. Finish them cut side down on the griddle for color and crispness.
• Control the heat: Cycle the griddle burners up and down as needed. Once the potatoes are browned, low heat and residual heat are enough for combining and melting the cheese.
• Keep the bacon chewy: Move the bacon to a cool zone as soon as it reaches your preferred doneness, then add it back near the end.
• The amounts are generous and flexible. Adjust the peppers, seasoning, hot sauce, and cheese to suit your crowd.
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