# Components:
→ Main Ingredients
01 - 2 pounds ground beef (80/20 blend)
02 - 3 medium russet potatoes, peeled and diced into 1-inch cubes
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Seasonings and Sauces
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 1/2 cup beef broth or water
→ Garnish
12 - Fresh parsley, chopped
# Method:
01 - Wash, peel, and dice potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
02 - Heat olive oil in a 12-inch skillet over medium-high heat. Add potatoes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
03 - In the same pan, add ground beef. Break up with a wooden spoon and cook over medium-high heat for 5-7 minutes until browned and no longer pink with internal temperature reaching 160°F. Drain excess fat, leaving about 1 tablespoon in the pan.
04 - Push beef to one side of the pan. Add onion to the empty space and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds, stirring constantly. Mix onion and garlic into the beef.
05 - Sprinkle paprika, oregano, salt, and black pepper over the mixture. Stir to combine evenly. Add tomato paste and cook for 1-2 minutes, stirring until brick red and slightly caramelized.
06 - Pour in beef broth or water, scraping up any browned bits from the bottom. Return potatoes to the pan, gently folding into the beef mixture. Reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are fork-tender.
07 - Taste and adjust seasoning as needed. Remove from heat and let stand for 2-3 minutes. Garnish with fresh parsley before serving.
