Ingredients
Scale
- 1 pound ground beef (you can use lean or regular depending on preference)
- 3 medium russet potatoes, peeled and diced into ½-inch cubes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for a smoky flavor)
- ½ teaspoon dried thyme or Italian seasoning
- 2 tablespoons cooking oil (vegetable or olive oil)
- ½ cup shredded cheese (cheddar works well, optional)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the ground beef.
- Break up the beef using a wooden spoon or spatula and cook for 6–8 minutes, or until browned and no longer pink. Season with half of the salt and pepper during cooking.
- Once browned, remove the beef from the skillet and set aside in a bowl. Leave about 1 tablespoon of fat in the pan; if using lean beef and there’s not much fat, add another tablespoon of oil.
- In the same skillet, add the diced potatoes. Spread them out in a single layer as much as possible and let them cook undisturbed for 3–4 minutes so they begin to brown.
- Stir the potatoes and continue cooking for another 10–12 minutes, stirring every few minutes. If they start sticking, add a bit more oil and reduce the heat slightly. Cook until they are golden and fork-tender.
- Add the diced onion to the skillet and cook for 2–3 minutes, until softened.
- Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- Return the cooked ground beef to the skillet and mix it well with the potatoes and onions.
- Sprinkle in the remaining salt and pepper, as well as the paprika and thyme or Italian seasoning.
- Stir everything together and let cook for another 2–3 minutes so the flavors can meld. Taste and adjust seasoning if needed.
- If using cheese, sprinkle it on top and cover the pan for 2 minutes until melted.
- Remove from heat and garnish with fresh parsley if desired. Serve hot straight from the skillet.
Notes
- When dicing potatoes, try to keep all the cubes close in size to ensure even cooking
- Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking and make cleanup easier
- If your potatoes are taking too long to cook, cover the pan for a few minutes to trap steam and speed up softening
- Avoid overcrowding the pan when cooking potatoes; space helps them crisp rather than steam
- For more flavor, you can use seasoned ground beef or add a dash of Worcestershire sauce or soy sauce while cooking the meat
- This recipe is naturally gluten-free and can be dairy-free if you skip the cheese or use a plant-based alternative
- Don’t worry if some potatoes brown more than others—those crispy bits add flavor and texture
- Make it spicy by adding a pinch of crushed red pepper flakes or chopped jalapeño
- Leftovers can be refrigerated for up to 3 days and reheated in a pan or microwave
- Prep Time: 10 minutes
- Cook Time: 25 minutes