YOUR SOLIN GENERATED RECIPE
Creamy Beef and Potato Skillet with Steamed Broccoli
Lean ground beef and gold potatoes seared in a cast-iron skillet, finished with a dollop of Greek yogurt and sharp melted cheddar.
INGREDIENTS
4 oz 93% Lean Ground Beef
250g Gold Potatoes, diced
150g Broccoli florets
0.75 oz Sharp Cheddar Cheese, shredded
30g Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
PREPARATION
Dice the gold potatoes into small, uniform half-inch cubes.
Place the potato cubes in a microwave-safe bowl with a splash of water, cover, and steam for 5 minutes until just tender.
While potatoes steam, cut the broccoli into bite-sized florets and steam them until bright green and tender-crisp.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the par-cooked potatoes to the skillet and sauté for 5-7 minutes until the edges are golden and crisp.
Push the potatoes to one side of the pan and add the ground beef, breaking it up with a spatula and cooking until fully browned.
Drain any excess liquid from the pan if necessary, then stir the beef and potatoes together.
Remove the skillet from the heat and stir in the Greek yogurt and shredded cheddar cheese until the mixture is creamy and the cheese is melty.
Serve the creamy beef and potato mixture immediately alongside the steamed broccoli.