Ingredients:

  • 1 lb lean ground beef
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a 12 inch cast iron skillet over medium high heat. Add the ground beef, breaking it apart with a spatula. Season with a pinch of salt and pepper.
  2. Cook the beef until deeply browned and the liquid has evaporated, pressing the meat against the pan to create a sear. Remove the beef to a plate, leaving the rendered fat in the pan. Note: Don't rush this; the brown bits are where the flavor lives.
  3. If the pan is dry, add vegetable oil. Add the diced potatoes in a single layer and cook undisturbed for 3-4 minutes until the bottoms are golden brown. Note: As mentioned on [SeriousEats](https://www.seriouseats.com), crowding the pan creates steam, so keep them in a single layer for maximum crisp.
  4. Flip the potatoes and cook for another 4 minutes until the edges are crisp. Stir in the diced onions and cook until translucent, about 3 minutes.
  5. Return the browned beef to the pan along with the minced garlic and smoked paprika. Stir for 2-3 minutes until the garlic is fragrant and paprika is toasted.
  6. Season with the remaining salt and pepper.
  7. Remove from heat and garnish with chopped fresh parsley.