Ingredients
Scale
- 1 lb (450g) ground beef
- 4–5 medium potatoes, diced into small cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (for serving)
- 4 green onions, chopped (for garnish)
- Cooking oil (for frying potatoes)
Instructions
- Prep the Potatoes:
- Wash, peel (if desired), and dice the potatoes into small, even cubes. This ensures they cook evenly and quickly.
- Brown the Ground Beef:
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink. Season with salt and pepper.
- Add the diced onion and minced garlic to the skillet with the beef, cooking until the onions are translucent and fragrant. Remove the beef mixture from the skillet and set aside.
- Cook the Potatoes:
- In the same skillet, add a bit of cooking oil and the diced potatoes. Cook over medium heat until they start to get golden and crispy on the outside. Season with paprika, oregano, salt, and pepper.
- Pour the beef broth over the potatoes, cover, and let simmer for about 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Combine Beef and Potatoes:
- Once the potatoes are cooked, add the ground beef mixture back into the skillet with the potatoes. Stir to combine and heat through.
- Add Cheese:
- Sprinkle the shredded cheddar cheese over the top of the beef and potato mixture. Cover the skillet for a few minutes to let the cheese melt.
- Garnish and Serve:
- Serve the loaded ground beef and potatoes hot, topped with a dollop of sour cream and a sprinkle of chopped green onions.