NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 cup Yukon Gold potato

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Wash and dice the Yukon Gold potato into small 1/2-inch cubes to ensure even and quick cooking.

• 2

  Heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it apart with a spatula until browned and fully cooked.

• 3

  Remove the beef from the skillet and set aside on a plate, leaving any rendered fat in the pan for flavor; add the olive oil if the pan appears dry.

• 4

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

• 5

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

• 6

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

• 7

  Toss all ingredients together for 2 minutes to meld the smoky flavors, then garnish with fresh chopped parsley before serving hot.