Description
A hearty and flavorful skillet dish combining tender diced potatoes with lean ground beef, vibrant bell peppers, and aromatic spices. This quick and easy recipe is perfect for a satisfying weeknight meal, enhanced by the creamy tang of Greek yogurt and a spicy kick from hot sauce.
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes (peeled and diced into ¼-inch cubes, Yukon gold recommended)
- 1 pound 93% lean ground beef
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce (plus additional for serving, such as sriracha)
- 2 green onions (sliced)
For Serving
- Non-fat plain Greek yogurt or sour cream
Instructions
- Heat the oil: Warm 2 tablespoons of canola oil in a large skillet over high heat until it shimmers. Once hot, reduce the heat to medium to prevent burning.
- Cook the potatoes: Add the peeled and diced potatoes to the skillet. Cook, stirring frequently, until the potatoes begin to turn golden and become tender yet still firm, about 6 minutes.
- Add beef and vegetables: Incorporate the lean ground beef, diced yellow onion, and diced red bell pepper into the skillet. Use a spatula or spoon to break up the beef as it cooks.
- Season the mixture: Stir in Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, ground black pepper, and 1 to 2 teaspoons of hot sauce depending on your preferred heat level.
- Cook until tender: Continue cooking, breaking up the beef and stirring frequently. Let it cook until the potatoes are tender, the onions are soft, and the beef is fully cooked through, approximately 6 to 8 more minutes.
- Finish with green onions: Add the sliced green onions and give everything a good stir. Taste and adjust the seasoning with additional salt, pepper, or hot sauce as desired.
- Serve: Serve the dish hot, topped with a dollop of non-fat plain Greek yogurt or sour cream. Optionally, enjoy it with cheese, over rice, or with extra hot sauce.
Notes
- Yukon gold potatoes hold their shape well and provide a creamy texture in this dish, but other waxy potatoes can be used.
- Adjust hot sauce quantity based on your spice tolerance; sriracha pairs well for extra heat.
- For a lower fat option, substitute ground beef with ground turkey or chicken.
- This dish can be served on its own or accompanied by steamed rice for a more filling meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
