Ingredients
Scale
- 1 lb Ground Beef (80/20 or 85/15 works best for flavor)
- 4 large Russet Potatoes, peeled and diced into 1/2-inch cubes
- 1 medium Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable Oil or Butter
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper
- 1/4 cup Water or Beef Broth
- Optional: Dried parsley or green onions for garnish
Instructions
- Start by peeling your potatoes and dicing them into uniform half-inch cubes. Keeping the size consistent ensures they cook at the same rate. Finely chop your onion and mince the garlic. Set these aside so they are ready to hit the pan as soon as the beef is browned.
- Place a large skillet or cast-iron pan over medium-high heat. Add the ground beef and cook until it is fully browned and no longer pink. Use a wooden spoon to break the meat into small crumbles. Once cooked, drain the excess grease into a jar, leaving about one tablespoon of fat in the pan for flavor. Remove the beef from the pan and set it aside on a plate.
- In the same skillet, add the vegetable oil or butter. Toss in the diced potatoes and onions. Spread them out in an even layer. Let them cook undisturbed for about 5 to 7 minutes to get a nice golden-brown crust. Stir occasionally, then add the minced garlic, salt, pepper, and smoked paprika. Stir well to coat every potato cube in the spices.
- Pour in the 1/4 cup of water or beef broth. Immediately cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Let the potatoes steam for about 8 to 10 minutes, or until they are fork-tender. This step ensures the insides are soft while the outsides stay slightly crispy.
- Remove the lid and add the cooked ground beef back into the skillet. Turn the heat back up to medium and toss everything together. Cook for another 3 to 5 minutes, allowing any remaining liquid to evaporate and letting the flavors meld. Taste and add more salt or pepper if needed.
- Scoop generous portions into deep bowls or onto plates. Garnish with a sprinkle of dried parsley or chopped green onions if you have them on hand. Serve immediately while hot and crispy.
- Cook Time: 40 minutes