NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0 tbsp Extra virgin olive oil

7.5 oz Ground beef (93% lean)

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup English cucumber

2 tbsp Red onion

1 tbsp Apple cider vinegar

PREPARATION

• 1

  Scrub the russet potato and dice into small 1/2-inch cubes to ensure even cooking and a crisp texture.

• 2

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

• 3

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown on the outside and tender inside.

• 4

  Push the potatoes to the side of the pan and add the ground beef, breaking it apart with a wooden spoon.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, and onion powder over the beef and potatoes.

• 6

  Continue cooking for 5-7 minutes until the beef is thoroughly browned and the potatoes have reached your desired level of crispness.

• 7

  While the hash is finishing, thinly slice the English cucumber and finely dice the red onion.

• 8

  In a small mixing bowl, combine the cucumber, red onion, and apple cider vinegar, tossing well to coat.

• 9

  Portion the warm beef and potato hash onto plates and serve immediately with the chilled, tangy cucumber salad on the side.