Ingredients
Equipment
Method
Prep the Potatoes
- Bring a large pot of salted water to a boil. Add the russet potatoes and parboil for about 15 to 20 minutes, until fork-tender but not falling apart.
- Transfer the potatoes immediately to an ice bath to stop the cooking. Once cooled, drain and dry them well.
Cook on the Griddle
- Preheat the griddle to medium heat. Cook the bacon until crispy, then remove and chop into bits. Leave a thin film of bacon grease on the griddle and discard the rest.
- Season the steak cubes with salt, pepper, and garlic powder. Sear on the griddle until nicely browned and cooked to your preferred doneness. Remove and set aside.
- Place the parboiled potatoes on the griddle and smash flat with a spatula or burger press. Season with salt, pepper, and garlic powder. Cook until the bottoms are golden and crispy, then flip.
- Add a small pat of butter to each potato after flipping and continue cooking until crispy on the second side. Top each with grated Colby Jack and let it melt.
Load and Serve
- For the optional chipotle crema, mix the sour cream, minced chipotle peppers in adobo, lime juice, and a pinch of salt until smooth.
- Transfer the cheesy smashed potatoes to a platter. Top with steak bites, bacon bits, a dollop of sour cream, green onions, and a generous drizzle of chipotle crema. Serve immediately.
Notes
Parboil, Then Ice Bath: The 15 to 20 minute parboil cooks the interior fluffy (the griddle can't do this without burning the outside). The ice bath stops carryover cooking and firms the structure so the potatoes hold shape under the smash and flip.
Dry the Potatoes Well: After the ice bath, dry them thoroughly. Surface moisture steams against the griddle and prevents the golden crispy crust from forming.
Keep a Film of Bacon Grease: Leave a thin layer on the griddle after the bacon and discard the excess. Searing the steak and crisping the potatoes in rendered bacon fat is a big part of why griddle smashed potatoes beat oven versions on flavor.
Butter Goes On at the Flip: Add the pat of butter after flipping, not before. It browns the second side and adds richness without burning during the longer first-side cook.
Don't Crowd the Steak Bites: Sear the cubes in a single layer with space between them. Crowding drops the surface temperature and the bites gray over instead of browning. Pat them dry first for a better sear.
Fresh-Grate the Colby Jack: Pre-shredded bagged cheese contains anti-caking agents that resist melting. Grate from a block so the cheese melts into the smooth layer that anchors the toppings.