NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 medium Russet potato

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.25 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place a large non-stick skillet over medium-high heat and add the ground beef, breaking it into small crumbles with a wooden spoon until browned and fully cooked.

• 3

  Remove the beef from the skillet with a slotted spoon and set aside on a plate, leaving any natural oils in the pan.

• 4

  Add the avocado oil to the skillet, then add the diced potatoes in a single layer to maximize contact with the heat.

• 5

  Cook the potatoes undisturbed for 5 minutes, then toss and continue cooking for another 5 minutes until they are fork-tender and golden-brown.

• 6

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

• 7

  Return the cooked beef to the skillet and season with garlic powder, smoked paprika, sea salt, and black pepper.

• 8

  Toss the mixture together for 2 minutes to allow the flavors to meld and the beef to reheat.

• 9

  Garnish the hash with finely chopped fresh parsley and serve immediately while hot.