NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.75 cup Yukon Gold potato

0.5 cup yellow onion

0.5 cup red bell pepper

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

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large cast-iron or non-stick skillet 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 tender and develop a golden-brown crust.

• 4

  Push the potatoes to one side of the pan and add the 93% lean ground beef and diced yellow onion to the other side.

• 5

  Break up the beef with a wooden spoon and cook until browned, about 5-6 minutes, incorporating the onions as they soften.

• 6

  Stir in the diced red bell pepper, garlic powder, smoked paprika, sea salt, and black pepper.

• 7

  Continue cooking for another 3-4 minutes until the peppers are tender-crisp and the flavors are well-combined.

• 8

  Remove from heat and serve immediately as a hearty breakfast, lunch, or dinner bowl.