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
- 1 tablespoon Vegetable Oil (if needed)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 1/2 cup Water or Beef Broth
- Optional: Dried parsley or green onions for garnish
Instructions
- Start by peeling your russet potatoes and dicing them into uniform half-inch cubes. Keeping the size consistent ensures they all cook at the same rate. Finely chop the onion and mince the garlic cloves. If you want the potatoes to be extra crispy, pat them dry with a paper towel after dicing to remove excess starch.
- Place a large skillet over medium-high heat. Add the ground beef and chopped onions to the pan. Break the meat apart with a wooden spoon or spatula as it cooks. Sauté until the beef is fully browned and the onions have become translucent and soft. If there is an excessive amount of grease in the pan, drain all but about one tablespoon to keep the dish from becoming too oily.
- Stir the minced garlic, salt, pepper, and smoked paprika into the beef mixture. Cook for about 60 seconds until the garlic is fragrant. Add the diced potatoes to the skillet and stir well so every cube is coated in the seasonings and beef fat. Pour in the half-cup of water or beef broth. This liquid creates steam, which helps the potatoes soften quickly without burning.
- Turn the heat down to medium-low and cover the skillet with a tight-fitting lid. Let the mixture simmer for 12 to 15 minutes, or until the potatoes are fork-tender. Once tender, remove the lid and turn the heat back up to medium. Cook for another 3 to 5 minutes, stirring occasionally, to allow any remaining liquid to evaporate and to let the potatoes get a slight golden crust.
- Taste the dish and add a final pinch of salt or pepper if necessary. Remove the skillet from the heat. Spoon generous portions into deep bowls and garnish with dried parsley or fresh green onions if you have them. Serve immediately while hot.
- Cook Time: 40 minutes