Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 large yellow onion, finely diced
  • 1 tbsp avocado oil
  • 6 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 1 tablespoon of avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  2. Add the ground beef in large chunks and sear undisturbed for 3-4 minutes until a mahogany crust forms. Break into smaller crumbles and cook until no pink remains.
  3. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. Add the diced potatoes and onions to the skillet. Sauté, stirring occasionally, until the potatoes are golden-brown and fork-tender (approximately 10-12 minutes).
  5. Return the beef to the skillet. Add the butter, minced garlic, dried oregano, and red pepper flakes.
  6. Cook for 2 minutes, tossing frequently to coat the beef and potatoes in the garlic butter without burning the garlic.
  7. Season with salt and pepper. Garnish with fresh parsley and serve immediately.