I have been thinking about this dish all night. I am so excited to share it with you. I am not sure if it because my daughter helped me with creating it or because it is such a great dish for October. We sort of invented our version of the skillet dinner by playing with the flavors until it was exactly what we were looking for.
This dish was amazing! It doesn’t look like much but it packs a ton of flavor. Bacon, cider, cider vinegar all in one bite! The great thing is you can make this as tart and tangy as you like by increasing the cider vinegar and Worcestershire sauce by the amount that is best for your family. My family loves it tart and tangy like a good red cabbage dish or German potato salad. If this is too much for you start with a little less cider vinegar and Worcestershire sauce and work your way up to what is right for you.
I served this with a good bread and butter.
- 1/2 cup chicken stock
- 1/2 cups apple cider
- 1/4 cup cider vinegar
- 1 tsp dry mustard
- 2 TBSP Worcestershire Sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1 pound ground beef, lean
- 1 small onion, diced
- 2 TBSP vegetable oil
- 1 pound Hash Brown Potatoes O’Brien
- 4 cups green cabbage, shredded
- 6 slices bacon, cooked and crumbled
- In a small bowl, combine the stock, cider, vinegar, mustard, Worcestershire sauce, salt, and pepper. Whisk to blend and set aside.
- In a large skillet, brown the ground beef with the fresh diced onion. Drain any excess grease.
- Add the vegetable oil and hash browns to the beef and onions.
- Cook over medium heat for about 15 minutes or until hash browns are lightly browned, stirring frequently to prevent sticking.
- Add the liquid mixture and the shredded cabbage and bacon and cook another 5–10 minutes over medium heat until most of the liquid is absorbed.
- Serve immediately while hot.