Ingredients
Scale
- 1 lb Lean Ground Beef (85/15 or 90/10)
- 2 lbs Russet or Yukon Gold Potatoes, diced into 1/2-inch cubes
- 1 medium Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 2 tablespoons Olive Oil or Vegetable Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Dried Oregano
- Optional: Fresh parsley or green onions for garnish
Instructions
- Start by washing the potatoes thoroughly to remove any dirt. Leave the skins on for extra fiber and texture, then dice them into small, even 1/2-inch cubes. Smaller cubes cook faster and get crispier. Dice your yellow onion and green bell pepper into similar sizes so everything cooks uniformly. Mince the garlic cloves and set them aside. Lay out four microwave-safe meal prep containers so you are ready to portion the food as soon as it finishes cooking.
- Heat one tablespoon of oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the diced potatoes to the pan in a single layer. Season them with half of the salt, pepper, and garlic powder. Cook for about 15 to 20 minutes, stirring occasionally, until the potatoes are golden brown and tender on the inside. If the potatoes stick, add a small splash of water and cover the pan for 2 minutes to let the steam loosen them. Once finished, remove the potatoes from the pan and set them aside on a plate.
- In the same skillet, add the remaining tablespoon of oil if the pan looks dry. Add the ground beef and cook over medium heat, breaking it apart with a spatula. When the beef is halfway browned, toss in the diced onions and bell peppers. Continue cooking until the beef is fully browned and the vegetables are soft. Stir in the minced garlic, smoked paprika, oregano, and the remaining salt and pepper. Cook for another 2 minutes until the garlic is fragrant.
- Add the cooked potatoes back into the skillet with the beef and vegetable mixture. Toss everything together gently to ensure the spices coat every piece of potato and beef. Let it cook for 2 more minutes so the flavors meld together. Taste and add more salt or pepper if needed. Remove the pan from the heat. Divide the mixture evenly between your four meal prep containers. Allow the food to cool slightly before closing the lids and storing them in the refrigerator.
- Cook Time: 45 minutes