Ingredients:

  • 450g Lean Ground Beef (93/7)
  • 680g Yukon Gold Potatoes
  • 1 medium Yellow Onion
  • 3 cloves Garlic, minced
  • 1 medium Bell Pepper
  • 5ml (1 tsp) Smoked Paprika
  • 2.5ml (1/2 tsp) Garlic Powder
  • 120ml (1/2 cup) Low Sodium Beef Bone Broth
  • 60ml (1/4 cup) Plain Non Fat Greek Yogurt
  • 170g (1.5 cups) Sharp White Cheddar, shredded
  • 2 Green Onions, sliced
  • 15ml (1 tbsp) Olive oil
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Dice the 680g of Yukon Golds into uniform 1.3 cm cubes.
  2. Heat a large skillet over medium high heat. Add the 450g of lean ground beef, breaking it apart with a wooden spoon until the edges are dark brown and crispy.
  3. Push the beef to one side and add the 15ml of olive oil, the diced yellow onion, and the diced bell pepper. Cook for 4 minutes until the onions turn translucent and smell sweet.
  4. Stir in the 3 cloves of minced garlic, 5ml of smoked paprika, and 2.5ml of garlic powder. Cook for 60 seconds until the garlic is fragrant but not browned.
  5. Add the diced potatoes to the skillet, stirring to coat them in the beef fat and oil. Let them sit undisturbed for 3 minutes until a golden brown crust forms on the bottom.
  6. Pour in the 120ml of beef bone broth. Cover the skillet with a lid and reduce heat to medium low. Cook for 8-10 minutes until the potatoes are fork tender and the liquid has reduced by half.
  7. Remove from heat. Stir in the 60ml of Greek yogurt.
  8. Sprinkle the 170g of shredded sharp white cheddar evenly over the top. Cover for 2 minutes until the cheese is completely melted and bubbling.
  9. Top with the sliced green onions and a generous amount of freshly cracked black pepper.