Name: Spicy beef mince with potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 4 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp avocado oil; 3 tbsp beef broth; 2 tsp hot sauce; 1/2 tsp red pepper flakes; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 15 min

Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes in a single layer. Cover and cook for 4 minutes. Uncover and continue cooking, turning every minute or two, for 8 to 10 more minutes until golden brown and a cube is easily pierced with a fork. Remove the potatoes from the skillet and set aside.
In the same skillet, add the ground beef and onion. Cook over medium-high heat, breaking the meat into small crumbles, for 6 to 8 minutes. Continue cooking until the water has evaporated, the beef has browned in places, and the onion is soft and golden at the edges. Done when 160°F.
Add the garlic and red pepper flakes to the pan and cook for 30 seconds. Stir in the beef broth, hot sauce, half the salt, and the black pepper. Scrape the bottom of the pan to release any browned bits. Return the potatoes to the skillet and simmer for 2 to 3 minutes, until the liquid is mostly gone and a spoon dragged through the pan leaves a clear trail.
Remove the pan from the heat. Taste and add the remaining salt if needed. Stir in the fresh parsley. Transfer to a plate and serve.

Nutrition

Ingredients

Instructions

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