Ingredients:

  • 1 lb lean ground beef
  • 1 lb baby gold potatoes, halved or quartered into 3/4 inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream
  • 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 cup beef broth

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-brown and no pink remains.
  2. Push the beef to the sides of the pan and add the potatoes to the center. Let them sit undisturbed for 3-4 minutes to develop a golden crust, then stir them in with the beef.
  3. Stir in the minced garlic and dried oregano. Cook for 60 seconds until fragrant.
  4. Pour in the beef broth, scraping the bottom of the pan to release the browned bits.
  5. Reduce heat to medium-low. Cover the pan and simmer for 8-10 minutes, or until the potatoes are fork-tender.
  6. Stir in the heavy cream and chopped sun-dried tomatoes. Let it bubble gently for 2 minutes until the sauce thickens.
  7. Fold in the Parmesan cheese and baby spinach. Stir constantly for 1-2 minutes until the cheese is melted and the spinach has wilted.
  8. Taste and add salt or pepper as needed. Remove from heat immediately.