NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 cup Yukon gold potato

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tbsp Extra virgin olive 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

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

• 2

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

• 3

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

• 4

  Push the potatoes to one side of the pan and add the ground beef, diced red bell pepper, and yellow onion to the other side.

• 5

  Break up the beef with a wooden spoon and cook until browned and the vegetables have softened, approximately 5-7 minutes.

• 6

  Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper over the entire mixture and toss well to combine all flavors.

• 7

  Continue to cook for another 2 minutes until the beef is fully cooked through and the hash is fragrant.

• 8

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