Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 1 cup beef broth
  • 1 tbsp all-purpose flour
  • 2 cups sharp Cheddar cheese, freshly shredded
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. In the same skillet, add the cubed potatoes and sauté for 5-7 minutes until the edges are golden and crisp.
  3. Stir in the diced onion and minced garlic, cooking for 2 minutes until the onion becomes translucent.
  4. Sprinkle the flour, smoked paprika, salt, and black pepper over the vegetables, stirring for 1 minute to toast the flour.
  5. Pour in the beef broth, scraping the bottom of the pan to release any browned bits, and simmer until the potatoes are tender.
  6. Return the cooked beef to the skillet and stir to combine.
  7. Remove the pan from the heat to prevent the cheese from breaking. Fold in the shredded Cheddar cheese and heavy cream until melted and smooth.
  8. Garnish with chopped fresh parsley and serve immediately.