YOUR SOLIN GENERATED RECIPE
Ground Beef and Potato Hash
Sautéed ground beef and golden yellow potatoes crisped in a skillet with vibrant peppers and earthy kale for a savory, nutrient-dense meal.
INGREDIENTS
7 oz cooked ground beef (93% lean)
0.5 cup boiled yellow potatoes
0.5 cup red bell pepper
0.25 cup yellow onion
1 cup kale
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
PREPARATION
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the onions are translucent and fragrant.
Slice the pre-boiled yellow potatoes into halves or bite-sized chunks and add them to the skillet.
Press the potatoes down with a spatula and cook undisturbed for 3 minutes to develop a crispy, golden-brown crust.
Add the pre-cooked ground beef to the pan along with the sea salt, black pepper, garlic powder, and smoked paprika.
Stir the mixture frequently for 2 to 3 minutes to ensure the beef is heated through and the spices are evenly distributed.
Toss in the chopped kale and stir for an additional 1 to 2 minutes until the leaves are just wilted and bright green.
Remove from heat and serve immediately in a bowl, perhaps topping with a dash of hot sauce if desired.