Sini Patates (Pan Potatoes)

Ingredients

Base

• 1 lb of ground beef, 80/20
• 1 finely minced onion
• ¼ cup finely minced parsley Italian/curly
• 1 jalapeno or spicy green pepper finely diced, optional
• 1 tbsp salt/pepper (to taste)
• 1 tsp of Seven Baharat Spice Blend (found in any Middle Eastern market)
• 2-3 tablespoons of red chili flakes, gochugaru/Aleppo works well here

Topping

• 1 small onion, sliced into rings
• 1 - 8-12 oz can of stewed chopped tomatoes, use fresh as a substitute
• 10-16 oz of any potato parboiled and sliced in half if small or ½ in cylinders if using russet (Yukon Gold, mini reds, or fingerlings thrown in the microwave and sliced in half after cooled work perfect here)

Instructions

1. 1
   Combine the base in a large mixing bowl, mixing until well incorporated. Flatten into a large disc in a round 12-16 inch cake pan until uniform and level.
2. 2
   Add your tomatoes and spread evenly. Top with a layer of onion rings. Lastly, add the potatoes cut side up, and sprinkle dish with salt/pepper and olive oil if desired.
3. 3
   Cover with aluminum foil and bake in a pre-heated 400 degree oven for about 45-60 minutes.
4. 4
   The last 15 minutes of baking, the oven can be switched to broil, and the aluminum can be removed to crisp the potatoes until they’re golden brown. Periodically baste the potatoes in the rendered fat and drippings to ensure maximum flavor and color. You can break apart the meatloaf with a wooden spatula at the bottom halfway through cooking to allow the rendered fat and tomato “gravy” to season the entire dish while also spooning those drippings onto the potatoes. The dish is ready to serve once the potatoes are browned and meat is cooked thoroughly.
5. 5
   Serve with freshly toasted or warmed pita (use the residual oven heat), rice, and cucumber/yogurt “jajuk.”