YOUR SOLIN GENERATED RECIPE
Crispy Ground Beef and Potato Hash
Sautéed lean ground beef and diced potatoes crisped to perfection, tossed with vibrant bell peppers and onions for a savory, golden-brown finish.
INGREDIENTS
8 oz Ground beef (93% lean)
0.5 medium Yukon Gold potato
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
1 cup Baby spinach
PREPARATION
Wash and dice the Yukon Gold potato into small, uniform 1/2-inch cubes to ensure even cooking.
Heat the extra virgin olive oil in a large cast-iron or non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are tender and golden-brown on the outside.
Push the potatoes to the outer edges of the pan and add the ground beef to the center, breaking it apart with a wooden spoon or spatula.
Cook the beef until it is thoroughly browned and no longer pink, then stir in the diced onions and red bell peppers.
Season the entire mixture with sea salt, black pepper, garlic powder, and smoked paprika, stirring well to coat all ingredients.
Continue to sauté for another 3-4 minutes until the onions are translucent and the peppers have softened slightly.
Add the fresh baby spinach to the pan and toss for 1 minute until the leaves are just wilted.
Remove from heat and serve immediately while the potatoes are at their crispiest.