Ingredients:

  • 1.5 lbs lean ground beef (85/15 or 90/10)
  • 2 lbs Yukon Gold potatoes, peeled and 1/2-inch diced
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 cup fresh parsley, chopped
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the diced potatoes in a single layer and cook undisturbed for 3-4 minutes until the bottoms are mahogany-colored and crisp. Stir and cook for another 5 minutes until edges are golden, then remove potatoes from the pan and set aside.
  2. In the same skillet, add the ground beef and diced onion. Cook, breaking the meat apart, until the beef is browned and no longer pink. Stir in the minced garlic, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper, cooking for 1 minute until fragrant.
  3. Return the seared potatoes to the skillet and toss to coat in the seasoned beef juices. Reduce heat to medium-low, cover with a lid, and cook for 5-7 minutes, or until the potatoes are fork-tender.
  4. Remove the lid. Sprinkle the shredded sharp cheddar cheese over the top and cover for 60 seconds until melted. Garnish with chopped fresh parsley before serving.