Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio recommended)
- 4 medium potatoes, diced into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- ½ cup beef broth (or water)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the ground beef with salt, black pepper, paprika, and dried thyme. Mix well.
- Heat a large skillet over medium-high heat, add 1 tbsp olive oil, and brown the ground beef for 5-7 minutes, breaking it into small pieces. Remove excess fat if needed.
- In the same skillet, add the remaining olive oil and sauté onions until translucent. Add garlic and cook for another minute.
- Stir in diced potatoes and cook for 5 minutes, stirring occasionally.
- Return the browned ground beef to the skillet, pour in beef broth, cover, and simmer for 15-20 minutes until potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- For a spicier version, add chili flakes or cayenne pepper.
- Enhance richness by topping with shredded cheese or sour cream.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.
- Substitute ground turkey for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg