Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium beef broth
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cube the Yukon Gold potatoes into uniform 1/2-inch pieces to ensure even cooking.
  2. Heat a 12-inch cast iron skillet over medium-high heat. Add the ground beef, press down, and sear undisturbed for 3 minutes to develop a dark brown crust. Stir and continue cooking until no longer pink.
  3. Push the beef to the edges of the pan. Add the diced onion to the center and cook for 3–4 minutes until translucent, then stir in minced garlic for 60 seconds.
  4. Stir the potatoes into the beef mixture. Sprinkle with smoked paprika, oregano, salt, and black pepper, tossing well to coat the potatoes in the beef fat.
  5. Pour in the beef broth, cover the pan with a lid, and reduce heat to medium-low. Simmer for 10–12 minutes until the potatoes are tender.
  6. Remove from heat and stir in the unsalted butter and chopped fresh parsley before serving.