1 lb. lean ground beef
2 slices bacon, chopped
1 small white onion, chopped
1 clove garlic crushed/minced
1 tbsp. Worcestershire sauce
2 cooked russet potatoes, chopped with skins (a great way to use leftover potatoes)
1 (15 oz.) can whole-kernel corn, drained
2 tbsp. brown sugar
1 tsp. garlic powder
salt and pepper, to taste
1/2 to 1 tsp. cayenne pepper (optional)

Put bacon pieces in a large skillet on medium heat. Add onions and stir for 1 to 2 minutes. Add ground beef (I use lean to minimize the amount absorbed by the potatoes, but you can use any and adjust your potatoes amounts to soak up the extra grease).

Add garlic and Worcestershire sauce. Cook ground beef until most of the pink is gone. Add potatoes, corn and seasonings. You can spice it up with cayenne pepper too if you desire. It goes well with the sweet flavor.

Heat dish thoroughly and serve with homestyle buttermilk biscuits.

Submitted by: Ambir H.