Ingredients
Scale
- 1 lb Lean Ground Beef (85/15 or 90/10)
- 2 lbs Russet Potatoes, scrubbed and cubed into 1/2 inch pieces
- 1 large Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 Green Bell Pepper, diced (optional for extra bulk)
- 2 tbsp Vegetable Oil or Beef Tallow
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Chili Powder (optional for a kick)
- Salt and Black Pepper to taste
- 1/4 cup Water or Beef Broth
Instructions
- Start by washing your potatoes thoroughly. Since the skin contains great nutrients and saves time, you can leave it on. Dice the potatoes into uniform 1/2 inch cubes; smaller pieces cook faster and get crispier. Dice your yellow onion and bell pepper into similar sizes so everything cooks evenly. Mince the garlic and set it aside to use later so it doesn’t burn.
- Heat a large skillet over medium-high heat. Add the ground beef to the dry pan. Use a wooden spoon or spatula to break the meat into small crumbles. Cook until the beef is fully browned and no pink remains. Once cooked, use a slotted spoon to remove the beef from the pan and place it on a plate. Leave the rendered fat in the pan for cooking the potatoes, or add a tablespoon of oil if the pan looks too dry.
- Add the cubed potatoes to the hot skillet. Spread them out in an even layer to maximize contact with the pan. Let them sear undisturbed for about 5 minutes to develop a golden-brown crust. Stir the potatoes and add the diced onions and bell peppers. Pour in the 1/4 cup of water or broth and cover the skillet with a lid for about 5-7 minutes. This steams the potatoes until they are fork-tender while keeping the edges crispy.
- Remove the lid and add the minced garlic, smoked paprika, onion powder, salt, and pepper. Return the cooked ground beef to the skillet. Stir everything together vigorously to ensure the spices coat every piece of potato and beef. Sauté for another 3 to 5 minutes without the lid to cook off any remaining moisture and let the flavors meld together. Taste and adjust seasoning if necessary.
- If you are eating immediately, serve hot in bowls. For meal prep, divide the mixture evenly into four airtight containers. Allow the food to cool to room temperature before sealing the lids to prevent the potatoes from becoming soggy. Store in the refrigerator for a quick and easy grab-and-go lunch throughout the week.
- Cook Time: 45 minutes