Ingredients
Scale
- 1 lb Lean Ground Beef (85/15 or 90/10)
- 2 lbs Russet or Red Potatoes, scrubbed and diced into 1/2-inch cubes
- 1 Large Yellow Onion, finely chopped
- 1 Green Bell Pepper, diced
- 3 Cloves Garlic, minced
- 2 Tablespoons Vegetable Oil or Olive Oil
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Oregano
- Salt and Black Pepper to taste
- Optional: 12 oz Frozen Green Beans (for a cheap side vegetable)
Instructions
- Step 1: Prep the Potatoes
Start by washing your potatoes thoroughly. Leave the skins on to save time and add extra fiber. Dice the potatoes into small, uniform half-inch cubes. Smaller cubes cook faster and get crispier. Place them in a bowl of cold water for 5 minutes to remove excess starch, then pat them completely dry with a clean kitchen towel. This step ensures they crisp up instead of steaming in the pan. - Step 2: Sear the Beef and Aromatics
Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until the beef is browned and no longer pink. Toss in the chopped onions and bell peppers. Sauté for about 5 minutes until the onions become translucent. Add the minced garlic during the last 60 seconds of cooking to prevent it from burning. Drain any excess fat from the pan and set the beef mixture aside in a separate bowl. - Step 3: Crisp the Potatoes
In the same skillet, add two tablespoons of oil. Once the oil is shimmering, add the dried potato cubes. Spread them out in a single layer. Let them cook undisturbed for 5-7 minutes to develop a golden-brown crust. Toss them and continue cooking for another 8-10 minutes until they are fork-tender and crispy on all sides. If the pan looks dry, add a tiny splash of water and cover with a lid for 2 minutes to steam-finish them. - Step 4: Combine and Season
Return the cooked ground beef and vegetable mixture to the skillet with the potatoes. Sprinkle the smoked paprika, onion powder, oregano, salt, and pepper over the entire dish. Stir well to ensure every piece of beef and potato is coated in the spices. If you are using frozen green beans, toss them in now and cook for 3-4 minutes until they are bright green and heated through. Taste and adjust the seasoning if necessary. - Step 5: Portion and Store
Lay out four airtight meal prep containers. Divide the mixture equally among the containers. Allow the food to cool to room temperature before sealing the lids. This prevents condensation from making the potatoes soggy. Store the containers in the refrigerator for up to four days.
- Cook Time: 40 minutes