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; 2 cloves garlic, minced; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup 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 6 to 8 minutes until a knife slides easily into a cube. Uncover and cook for 1 to 2 minutes more until any remaining water evaporates. Done when tender when pierced with a knife.
Add two-thirds of the olive oil to the skillet with the potatoes and season with a third of the remaining salt. Cook for 8 to 10 minutes, leaving them undisturbed for a few minutes between stirs so a crust forms, until they are deep golden. Move the potatoes to a plate. Done when deep golden brown.
Wipe the skillet and return to medium-high heat with the rest of the oil. Add the ground beef, breaking it up with a spoon. Season with the smoked paprika, minced garlic, black pepper, and the rest of the salt. Cook for 5 to 6 minutes until the beef is browned and reaches an internal temperature of 160°F.
Return the potatoes to the skillet. Add the apple cider vinegar and cook for 1 minute, tossing often to reheat and combine flavors.
Transfer the hash to a plate and top with the chopped parsley.

Nutrition

Ingredients

Instructions

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