Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1.5 lbs Yukon Gold Potatoes, 1/2-inch diced
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Fresh Garlic, minced
  • 1 cup Low-Sodium Beef Broth
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 0.5 tsp Salt
  • 0.5 tsp Cracked Black Pepper
  • 1.5 cups Sharp Cheddar Cheese, freshly shredded
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Place the 1 lb Lean Ground Beef in the skillet over medium high heat. Cook 5-7 minutes until deeply browned and crumbly.
  2. Add the diced yellow onion to the beef. Cook 3-4 minutes until the onion turns translucent and soft.
  3. Stir in the 3 cloves of minced garlic, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Sauté for 60 seconds until the aroma fills your kitchen.
  4. Toss in the 1.5 lbs of diced Yukon Gold potatoes. Stir for 2 minutes until every cube is coated in the seasoned beef fat.
  5. Pour in the 1 cup Low Sodium Beef Broth, using a wooden spoon to scrape up the brown bits (fond) from the bottom.
  6. Season with salt and pepper, then reduce heat to medium low. Cover and simmer for 12-15 minutes until potatoes are fork tender.
  7. Uncover the pan. If there is still a lot of broth, turn the heat up for 2 minutes to reduce it. Wait until the liquid is mostly evaporated and syrupy.
  8. Sprinkle the 1.5 cups Sharp Cheddar Cheese evenly over the top. Cover for 2 minutes until the cheese is oozing and bubbly.
  9. Remove from heat and scatter the 2 tbsp fresh parsley over the skillet. Let it sit for 3 minutes before serving to allow the structure to set.