A few tips, here they are:
- Tip 1: Add spices. I like to add 1 teaspoon crushed red pepper and 1/2 teaspoon garlic powder to the ground beef right after browning. This adds more flavor and also some heat, which is always appreciated in my house.
- Tip 2: Add some butter. Butter and potatoes are the perfect pairing. When adding the layer of sliced russets to the baking pan, also add 1 tablespoon of diced butter into the mix. You can thank me later.
- Tip 3: Crisp up the meat and start the onions. Instead of constantly stirring to cook and crumble the meat, leave it alone, a few minutes at a time, stirring only occasionally to achieve crispy edges. This adds texture and boosts that beefy flavor. Add the onions to the skillet right after removing the browned meat. Cook and stir them around the skillet to soften them and release the delicious fond (the yummy brown bits stuck to the pan) to develop the flavor of the dish even more.
- Tip 4: Bring your favorite flavors. I already suggested the garlic powder and crushed red pepper, but feel free to add your favorites to the dish. One other swap I like to make is using fire-roasted diced tomatoes instead of plain. I also like to finish the dish with pepperoncini and some of the tangy liquid from the jar for a bit more heat and a kick of acid
Mws R Writings 