Ingredients:

  • 1 lb (450g) lean ground beef
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp (30ml) vegetable oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ½ cup (120ml) beef broth
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Heat vegetable oil in a 12-inch skillet over medium-high heat. Add cubed potatoes in a single layer and let sit undisturbed for 3-4 minutes until mahogany-colored. Stir and cook for another 3 minutes, then remove potatoes from the pan and set aside.
  2. In the same skillet, add ground beef. Break it apart with a spatula and cook until browned and no longer pink. Season with salt and black pepper. Drain excess grease, leaving approximately one tablespoon in the pan.
  3. Add the diced onion to the beef and cook until translucent, about 3 minutes. Stir in minced garlic, smoked paprika, and oregano until fragrant.
  4. Return the cooked potatoes to the skillet with the beef. Pour in the beef broth to deglaze the pan, scraping up the brown bits from the bottom.
  5. Stir in the unsalted butter and shredded cheddar cheese, stirring until the cheese is completely melted and velvety. Garnish with chopped fresh parsley before serving.