Ingredients:

  • 1 lb lean ground beef
  • 3 cups Russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a 12-inch cast iron or non-stick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until deeply browned and no longer pink. Drain all but 1 tablespoon of the fat from the pan.
  2. Stir in the diced onions and cook for 3-4 minutes until translucent. Add the minced garlic and smoked paprika, stirring for 60 seconds.
  3. Fold in the diced potatoes, salt, pepper, and oregano. Stir well to coat the potatoes in the beef fat.
  4. Reduce heat to medium, cover with a lid, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  5. Spread the mixture evenly across the pan. Sprinkle shredded cheddar cheese over the top in an even layer.
  6. Replace the lid for 1-2 minutes until the cheese is completely melted and bubbling. Remove from heat and garnish with fresh parsley.