Name: Ground beef and potato hash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 10 oz Yukon Gold potatoes, cut into half-inch cubes; 10 oz 93% lean ground beef; 1 tbsp olive oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1 tsp apple cider vinegar; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 15 min

Place the cubed potatoes in a 12-inch nonstick skillet with the water and a pinch of salt over medium-high heat. Cover and simmer for 5 to 6 minutes until the water has evaporated and the potatoes are just tender.
Add most of the olive oil to the skillet with the potatoes. Cook for 8 to 10 minutes, leaving them undisturbed for 2 to 3 minutes between stirs so a crust forms, until they are deep golden on at least two sides. Add the onion and remaining oil, then cook for 4 minutes more until the onion is softened. Move everything to a plate.
Wipe the skillet if needed and return it to medium-high heat. Add the ground beef, breaking it up with a spoon. Season with the smoked paprika, garlic, black pepper, and the remaining salt. Cook for 5 to 6 minutes until the beef is browned and cooked through. Done when browned and opaque, 160°F.
Return the potato and onion mixture to the skillet. Add the apple cider vinegar and cook for 1 minute, tossing often to reheat and combine flavors. Taste for seasoning and add more salt if desired.
Transfer the hash to a plate and top with the chopped parsley.

Nutrition

Ingredients

Instructions

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