NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef (93% lean)

0.75 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 tbsp fresh parsley

PREPARATION

• 1

  Dice the Yukon gold potato into small 1/2-inch cubes to ensure they cook quickly and achieve a crisp exterior.

• 2

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

• 3

  Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Push the potatoes to one side of the pan and add the ground beef to the empty space, breaking it into small crumbles with a wooden spoon.

• 5

  Incorporate the diced red bell pepper and yellow onion into the beef and cook for 5-6 minutes until the beef is browned and the vegetables are soft.

• 6

  Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the entire mixture.

• 7

  Toss the potatoes and beef together, cooking for an additional 2-3 minutes to allow the spices to toast and the beef to fully crisp.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving hot.