Ingredients:

  • 1 lb (450g) lean ground beef
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into ½ inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • ¼ cup beef broth

Instructions:

  1. Heat the vegetable oil in a 12 inch cast iron skillet over medium high heat. Add the potato cubes in a single layer and cook undisturbed for 3–5 minutes until a golden brown crust forms. Note: Moving them too soon prevents the crust from setting.
  2. Stir the potatoes and cook for another 5 minutes until edges are crisp, then remove potatoes from the pan and set aside on a plate.
  3. Increase heat to high and add the ground beef to the same skillet. Break it apart with a spatula and cook until mahogany colored and no longer pink.
  4. Drain the excess fat from the pan, leaving just a tiny bit to flavor the vegetables.
  5. Lower heat to medium. Stir in the diced onion and cook for about 3 minutes until translucent.
  6. Add minced garlic, smoked paprika, oregano, salt, and black pepper, stirring constantly for 60 seconds until the spices smell fragrant.
  7. Return the seared potatoes to the pan and stir to coat in the beef and spice mixture.
  8. Pour in the beef broth, cover with a lid, and simmer for 5–8 minutes until potatoes are fork tender.
  9. Remove the lid, sprinkle shredded cheddar cheese evenly over the top, and turn off the heat.
  10. Cover again for 2 minutes until the cheese is melted and velvety, then garnish with fresh parsley.