Ingredients
Scale
- 1 lb Lean Ground Beef (85/15 or 90/10)
- 1.5 lbs Russet or Yukon Gold Potatoes, diced into 1/2-inch cubes
- 1 large Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil or Vegetable Oil
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Dried Oregano
- Salt and Black Pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions
- Start by washing your potatoes thoroughly. Leave the skins on for extra fiber and to save time. Dice the potatoes into uniform 1/2-inch cubes so they cook at the same rate. Dice your onion and bell pepper into similar sizes. Mince the garlic and set it aside. Having everything chopped before you turn on the stove makes the process much smoother.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer. Season them with a pinch of salt and pepper. Cook the potatoes for about 12-15 minutes, stirring occasionally, until they are golden brown and fork-tender. Once cooked, remove the potatoes from the skillet and set them aside on a plate.
- In the same skillet, add the ground beef over medium heat. Break it apart with a wooden spoon. Add the diced onions and bell peppers directly to the beef. Cook until the beef is fully browned and the onions are translucent, which usually takes about 7-8 minutes. Drain any excess fat if necessary. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Add the cooked potatoes back into the skillet with the beef mixture. Sprinkle the smoked paprika, onion powder, and dried oregano over the top. Stir everything together well to ensure the spices coat every piece of potato and beef. Let it cook for another 2-3 minutes together so the flavors meld. Taste and add more salt or pepper if needed.
- Divide the mixture evenly into four meal prep containers. Allow the food to cool to room temperature before sealing the lids. This prevents steam from making the potatoes soggy. Garnish with fresh parsley or green onions if you want a pop of color. Store in the refrigerator for up to four days.
- Cook Time: 45 minutes