Ingredients:

  • 1.5 lbs lean ground beef
  • 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup beef broth
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch skillet. Add the ground beef and cook, breaking it apart with a spatula, until mahogany-brown. Remove the beef with a slotted spoon, leaving the rendered fat in the pan.
  2. Toss the diced potatoes into the remaining beef fat. Cook undisturbed for 3–5 minutes to develop a golden-brown crust, then stir in the diced onions and minced garlic. Sauté for another 3 minutes until onions are translucent.
  3. Return the beef to the pan. Stir in the smoked paprika, oregano, salt, and black pepper. Pour in the beef broth and cover the skillet with a lid for 5–7 minutes until potatoes are fork-tender.
  4. Remove the lid, sprinkle the shredded cheddar cheese over the top, and let it melt for 1 minute. Garnish with chopped fresh parsley.