Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the ground beef in a flat layer and cook undisturbed for 3 minutes to form a crust.
  2. Break the meat into crumbles, season with salt and pepper, and cook until fully browned. Remove beef from the pan and set aside, draining excess fat if necessary.
  3. In the same skillet, melt the butter over medium heat. Add the diced potatoes in a single layer and cook undisturbed for 5-7 minutes until the bottoms are golden-brown and crisp.
  4. Stir and continue cooking potatoes for another 5 minutes until tender. Stir in the minced garlic and dried thyme for the final 60 seconds.
  5. Return the seared beef to the pan with the potatoes. Pour in the beef broth and Worcestershire sauce.
  6. Stir constantly for 2 minutes as the liquid reduces into a velvety glaze. Remove from heat and fold in the fresh parsley.