Ground Beef and Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons canola oil
02 -
1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon golds recommended)
03 -
1 pound 93% lean ground beef
04 -
1 small yellow onion, diced
05 -
1 red bell pepper, diced
→ Seasonings
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon Dijon mustard
08 -
2 teaspoons smoked paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon dried oregano
11 -
1 teaspoon kosher salt, plus additional to taste
12 -
¼ teaspoon ground black pepper
13 -
1 to 2 teaspoons hot sauce, plus additional for serving
→ Garnish
14 -
2 green onions, sliced
→ Serving Options
15 -
Non-fat plain Greek yogurt or sour cream
16 -
Shredded cheddar cheese
17 -
Cooked brown rice or cauliflower rice
# How to Make It:
01 -
Heat the oil in a large skillet over high heat. Once hot and shimmering, reduce heat to medium, then add the potatoes. Cook, stirring frequently, until potatoes begin to turn golden and partially tender but still firm, about 6 minutes.
02 -
Add the ground beef, diced onion, and bell pepper to the skillet. Cook while breaking apart the meat into smaller pieces.
03 -
Add Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (adjust quantity based on preferred spice level).
04 -
Continue cooking and breaking up the beef until potatoes and onions are completely tender and meat is fully cooked through, approximately 6 to 8 minutes more.
05 -
Stir in the sliced green onions. Taste and adjust seasoning as needed. Serve hot with optional toppings such as Greek yogurt, cheese, over rice, or simply on its own with additional hot sauce if desired.
# Handy Tips:
01 -
Refrigerate leftovers in an airtight container for up to 3 days.
02 -
To reheat, gently warm in a skillet over medium-low heat. Leftovers make an excellent hash topped with a fried egg.
03 -
Not recommended for freezing as potatoes can develop a mealy texture when thawed.