Description
A hearty and flavorful skillet dish featuring tender potatoes and lean ground beef, seasoned with smoked paprika, garlic, and a touch of hot sauce for warmth. Perfect for a quick and satisfying weeknight dinner, this recipe comes together in just 35 minutes and serves 4.
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon gold recommended)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
Seasonings & Sauces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce (plus additional for serving, e.g., sriracha)
Garnish and Serving
- 2 green onions, sliced
- Non-fat plain Greek yogurt or sour cream for serving (optional)
Instructions
- Heat the oil and cook potatoes: Heat the canola oil in a large skillet over high heat. Once the oil is hot and shimmering, reduce the heat to medium and add the diced potatoes. Cook, stirring frequently, until the potatoes are golden and starting to become tender but still firm on the inside, about 6 minutes.
- Add ground beef, onion, and bell pepper: Add the ground beef, diced onion, and red bell pepper to the skillet. Stir and break apart the beef with a spatula or wooden spoon.
- Season the mixture: Add Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, and hot sauce (start with 1 teaspoon for mild heat, add more if desired). Mix well to evenly coat all ingredients.
- Cook until tender and fully cooked: Continue cooking the mixture while breaking up the beef, stirring often. Cook for an additional 6 to 8 minutes until the potatoes and onions are fully tender and the beef is cooked through.
- Add green onions and adjust seasoning: Stir in sliced green onions. Taste the dish and adjust salt, pepper, and hot sauce to your preference.
- Serve: Serve the beef and potato mixture hot, topped with a dollop of non-fat plain Greek yogurt or sour cream if desired. It can also be served with shredded cheese or over rice according to preference.
Notes
- You can substitute Yukon gold potatoes with other waxy varieties like red potatoes for best texture.
- If you prefer a spicier dish, increase the amount of hot sauce gradually to taste.
- For a creamier finish, adding a spoonful of Greek yogurt or sour cream adds a nice tang.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To make this dish gluten-free, ensure Worcestershire sauce used is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
