NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

0.25 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

  Peel the russet potato and cut it into very small, 1/4-inch uniform cubes to ensure even and quick cooking.

• 2

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

• 3

  Add the diced potatoes to the skillet in a single layer and cook undisturbed for 4 minutes to develop a crust, then toss and cook for another 3 minutes until golden.

• 4

  Push the potatoes to the outer edges of the pan and add the ground beef to the center, breaking it into small crumbles with a wooden spoon.

• 5

  Once the beef is mostly browned, add the diced yellow onions and red bell peppers into the mix.

• 6

  Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper over the entire skillet and stir well to combine all ingredients.

• 7

  Sauté the mixture for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp and the beef is fully cooked through.

• 8

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