Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1.5 lbs Yukon Gold potatoes, diced into ½ inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup beef broth

Instructions:

  1. Heat the skillet over medium high heat. Add the ground beef, breaking it into medium chunks. Cook without stirring too frequently until the meat is mahogany colored and crisp. Note: Don't move it for 3 minutes to get a real crust.
  2. Remove the beef with a slotted spoon, leaving the rendered fat in the pan.
  3. Add the vegetable oil to the beef fat. Toss in the diced potatoes in a single layer. Let them sit undisturbed for 3-4 minutes until a golden brown crust develops, then stir and cook until they are tender and fragrant.
  4. Stir in the diced onions and garlic. Sauté for 2-3 minutes until the onions become translucent and the garlic smells nutty.
  5. Stir in the smoked paprika, oregano, salt, and pepper, coating the potatoes evenly.
  6. Return the browned beef to the pan.
  7. Pour in the beef broth and stir gently.
  8. Reduce heat to medium low and simmer for 5 minutes until the liquid reduces into a velvety glaze that clings to the beef and potatoes.