Name: Ground beef and potato hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 2 tbsp water

Ingredients

9 items

7 oz 93% lean ground beef
5 oz Yukon Gold potatoes, cut into 1/2-inch cubes
½ medium yellow onion, diced
2 cloves garlic, minced
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
1 tsp dried thyme
2 tbsp water

Instructions

Prep 15 min · Cook 20 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and water. Cover with a lid and steam for 8 to 10 minutes until the potatoes are just tender when pierced with a fork. Remove the lid and cook for 2 minutes more until the water evaporates. Move the potatoes to a plate.
In the same skillet, add the remaining oil and the ground beef. Cook over medium-high heat, breaking the meat into small crumbles, for 5 to 6 minutes until the beef is browned. Done when browned and no pink remains, 160°F.
Add the onion to the skillet with the beef. Sauté for 4 to 5 minutes until the onion is translucent. Stir in the garlic, thyme, salt, and pepper and cook for 1 minute until fragrant.
Return the potatoes to the skillet. Toss everything together and spread into an even layer. Let the hash sit undisturbed for 2 minutes to brown, then turn the mixture and cook for 2 to 3 minutes more until the potatoes are golden in spots. Done when potatoes are golden and the meat is opaque in the center, 160°F.

Nutrition

Ingredients

Instructions

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