Ingredients
1 lb ground beef (80/20 recommended)
3 medium russet potatoes, diced small
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon chili flakes (optional)
½ cup beef broth
½ cup shredded cheddar cheese (optional)
2 tablespoons chopped fresh parsley
Instructions
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Wash and dice the potatoes into small ½-inch cubes for even cooking.
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Heat olive oil in a large skillet over medium-high heat.
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Add the diced potatoes and cook for about 8–10 minutes, stirring occasionally until they begin to turn golden and tender.
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Add the diced onion and cook for 3 minutes until softened and fragrant.
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Push the potatoes to one side of the skillet and add the ground beef.
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Break the beef apart and cook until browned and no longer pink.
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Stir in minced garlic, paprika, oregano, thyme, salt, pepper, and chili flakes. Cook for about 1 minute until aromatic.
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Pour in the beef broth and scrape the bottom of the skillet to release browned bits.
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Stir everything together and cook for another 3–4 minutes until the potatoes are fully tender and the mixture thickens slightly.
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Sprinkle shredded cheddar cheese on top if desired and cover for 1–2 minutes until melted.
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Garnish with chopped parsley and serve hot.
Notes
For extra crispy potatoes, avoid overcrowding the skillet and let them cook undisturbed for a few minutes before stirring.
Russet potatoes give the best crispy texture, but Yukon Gold potatoes also work well.
You can add vegetables like bell peppers, mushrooms, or spinach for extra nutrition.
For a spicy version, add diced jalapeños or extra chili flakes.
Leftovers reheat very well in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet / One-Pan
- Cuisine: American Comfort Food