Ingredients:

  • 1 lb lean ground beef
  • 1½ lbs Yukon Gold potatoes, peeled and ½-inch diced
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup beef broth (low sodium)
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add 1 lb lean ground beef, breaking it apart with a spatula, and cook until deep golden brown and slightly crispy, reaching an internal temperature of 160°F (71°C). Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add 1½ lbs diced potatoes to the skillet in a single layer; cook undisturbed for 3-4 minutes until golden-brown edges form.
  4. Stir in 1 medium diced yellow onion and cook for 5 minutes until translucent.
  5. Add 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper, stirring for 60 seconds until fragrant.
  6. Return the cooked beef to the pan and pour in ¼ cup beef broth to deglaze the skillet, scraping up the brown bits from the bottom.
  7. Stir until the liquid has reduced by half, then turn the heat to low.
  8. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top and cover with a lid for 2 minutes until the cheese is fully melted.
  9. Garnish with 2 tbsp chopped fresh parsley and serve.