Ground Beef and Potatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons canola oil
02 -
1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon gold preferred)
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 more to taste
12 -
¼ teaspoon ground black pepper
13 -
1-2 teaspoons hot sauce (like sriracha)
→ For Serving (Optional)
14 -
2 green onions, sliced
15 -
Non-fat plain Greek yogurt or sour cream
16 -
Shredded cheddar cheese
17 -
Cooked brown rice or cauliflower rice
18 -
Extra hot sauce
# Instructions:
01 -
Heat oil in large skillet over high heat until shiny. Reduce to medium, add diced potatoes and cook for about 6 minutes, stirring often, until starting to golden but still firm.
02 -
Add ground beef, onion, and bell pepper to skillet. Break up meat while cooking.
03 -
Add all seasonings: Worcestershire, mustard, paprika, garlic powder, oregano, salt, pepper, and hot sauce. Continue cooking while breaking up meat.
04 -
Cook 6-8 minutes more until potatoes and onions are tender and meat is fully cooked. Stir in green onions. Adjust seasonings to taste.
05 -
Serve hot with optional toppings like Greek yogurt, cheese, over rice, or on its own with extra hot sauce if desired.
# Notes:
01 -
Leftovers can be reheated and topped with a fried egg for breakfast hash
02 -
Not recommended for freezing as potatoes can become mealy
03 -
Adjust hot sauce amount based on heat preference