Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp unsalted butter
  • 1/2 cup low-sodium beef broth
  • 1 cup shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3–5 minutes until the onions are translucent and fragrant. Remove the beef mixture from the pan and set aside, leaving the rendered fat behind.
  3. In the same skillet, melt the butter. Add the cubed potatoes in a single layer (working in batches if necessary). Season with salt and pepper.
  4. Sear the potatoes undisturbed for 4–6 minutes until a mahogany-colored crust forms, then flip and cook until golden on all sides.
  5. Return the beef mixture to the pan with the potatoes. Pour in the beef broth, scraping the bottom of the pan to release the browned bits (fond).
  6. Reduce heat to medium-low, cover with a lid, and simmer until potatoes are tender. Stir in the shredded cheddar cheese until melted and garnish with fresh parsley.