YOUR SOLIN GENERATED RECIPE
Ground Beef and Roasted Potatoes Skillet
Sautéed lean ground beef and crispy roasted potatoes tossed with vibrant bell peppers and onions for a savory, protein-packed skillet.
INGREDIENTS
7.5 oz 93% Lean ground beef
0.5 cup Yukon gold potatoes
0.5 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.5 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Dice the Yukon gold potatoes into small 1/2-inch cubes and toss them with the olive oil and half of the salt and pepper.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden brown and crispy.
While the potatoes roast, heat a large non-stick skillet over medium-high heat and add the lean ground beef.
Break the beef apart with a wooden spoon and cook until it begins to brown, then add the diced onions and bell peppers.
Continue sautéing until the vegetables are tender and the beef is fully cooked through.
Stir in the minced garlic, smoked paprika, and the remaining salt and pepper, cooking for another 60 seconds until fragrant.
Remove the crispy potatoes from the oven and fold them into the beef mixture until well combined.
Garnish the skillet with freshly chopped parsley and serve immediately.