NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

0.5 cup russet potato

0.25 cup yellow onion

0.25 cup red bell pepper

1 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Peel and dice the russet potato into small 1/2-inch cubes to ensure even cooking.

• 2

  Place the potato cubes in a microwave-safe bowl with a splash of water, cover, and steam for 3 minutes until slightly tender but not mushy.

• 3

  Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat.

• 4

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until mostly browned.

• 5

  Stir in the diced yellow onion and red bell pepper, sautéing for 3-4 minutes until the vegetables are softened.

• 6

  Add the par-cooked potatoes to the skillet and season the entire mixture with sea salt, black pepper, garlic powder, and smoked paprika.

• 7

  Press the hash down firmly with a spatula and cook undisturbed for 5 minutes to develop a crispy crust.

• 8

  Toss the mixture and cook for another 3-5 minutes until the potatoes are golden and the beef is fully cooked through.

• 9

  Serve immediately, optionally garnished with fresh parsley or a dash of hot sauce.