Name: Ground beef and potato skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 4 oz Yukon Gold potato, diced into 1/2-inch pieces; 1/2 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp olive oil; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 2 tbsp water; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and half the salt. Cook, stirring only every minute or two, for 6 to 8 minutes until the edges are golden.
Add the water to the skillet and cover immediately. Simmer for 4 minutes to steam the potatoes through. Remove the lid and cook for 1 to 2 minutes more until the water has evaporated and the potatoes sizzle again.
Push the potatoes to one side of the skillet. Add the ground beef to the empty side and let it sit undisturbed for 2 minutes to develop a sear. Break the meat apart with a spoon and cook for 2 to 3 minutes more until mostly browned.
Add the bell pepper, onion, and garlic to the pan. Season with the remaining salt, smoked paprika, and black pepper. Stir everything together so the potatoes crisp in the beef fat. Cook for 4 to 5 minutes until the vegetables are tender, the beef shows no pink, and a fork slides easily into the potatoes. Done when beef is cooked through and potatoes are tender, 160°F.
Remove the skillet from the heat. Stir in the lemon juice and chopped parsley before plating.

Nutrition

Ingredients

Instructions

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