Ingredients:

  • 2 lbs Yukon Gold potatoes, diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1.5 lbs 90% lean ground beef
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp onion powder
  • ½ cup beef broth (low sodium)
  • 2 tbsp fresh parsley, chopped
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium high heat until shimmering. Note: Shimmering oil means it's hot enough to prevent sticking.
  2. Add the diced potatoes in a single layer and season with salt and pepper.
  3. Cook for 8–10 minutes, stirring occasionally, until the edges are mahogany colored and the centers are fork tender.
  4. Remove potatoes from the pan and set them aside in a bowl.
  5. In the same skillet, add the ground beef. Spread it evenly and leave it undisturbed for 3-4 minutes until a dark brown crust forms. Note: This is where the flavor lives!
  6. Break the meat apart with a spatula and stir in the diced onion.
  7. Cook for another 4-5 minutes until the onions are translucent and the beef is fully browned.
  8. Stir in the minced garlic, smoked paprika, dried oregano, and onion powder; cook for 1 minute until fragrant.
  9. Return the seared potatoes to the skillet.
  10. Pour in the beef broth to deglaze the pan, scraping up all the browned bits from the bottom.
  11. Stir gently for 2-3 minutes until the liquid has reduced into a light glaze.
  12. Remove from heat and garnish with fresh parsley and grated Parmesan cheese.