NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.25 small Yukon Gold potato

0 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Scrub the Yukon Gold potato and dice it into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the diced potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 8 to 10 minutes.

• 4

  Stir in the diced yellow onion and red bell pepper, sautéing for another 3 to 4 minutes until the vegetables soften and become fragrant.

• 5

  Push the vegetables to the edges of the pan and add the ground beef to the center, breaking it into small crumbles with a spatula.

• 6

  Season the entire mixture with sea salt, black pepper, garlic powder, and smoked paprika, stirring to combine all ingredients.

• 7

  Continue cooking for 5 to 7 minutes until the beef is fully browned and the potato edges reach a satisfying crispiness.

• 8

  Remove the skillet from the heat, garnish with freshly chopped parsley, and serve warm.