Lean ground beef and diced potatoes cooked with onions, then topped with pickles and a spoonful of Greek yogurt.
TBy Tawanna
Servings
4
1.25 lb Lean ground beef (93% lean)
4 medium Yellow potatoes, diced into 1/2-inch cubes
1 medium Yellow onion, diced
1 tbsp Olive oil
3 clove Garlic
1 tsp Smoked paprika
1 tsp Onion powder
1 tbsp Worcestershire sauce
1 tbsp Yellow mustard
1 tsp Salt
0.5 tsp Black pepper
0.33 cup Water
4 piece Dill pickles, chopped
0.5 cup Plain nonfat Greek yogurt
0.5 cup Sharp cheddar, grated
2 tbsp Fresh chives (garnish)
Calories
511 kcal
Protein
40g
Carbs
36g
Fat
23g
Fiber
5g
Sugar
1g
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Cook Potatoes
1. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the diced potatoes with half the salt and cook, stirring occasionally, for 8 minutes until golden on the edges. Add 0.33 cup water, cover, and steam for 5 minutes until just tender.
4 medium Yellow potatoes, diced into 1/2-inch cubes,
1 tbsp Olive oil,
0.5 tsp Salt,
0.3 cup Water
2. Uncover and push the potatoes to the sides of the skillet. Add the onion to the center and cook for 3 minutes until softened.
1 medium Yellow onion, diced
Brown Beef
3. Add the ground beef to the skillet, breaking it up with a spatula. Cook for 6 to 8 minutes until browned with no pink remaining, letting some bits crisp against the pan.
1.2 lb Lean ground beef (93% lean)
4. Stir in the garlic, smoked paprika, onion powder, remaining salt, and black pepper and cook for 1 minute until fragrant. Add the Worcestershire sauce and mustard, stirring for 1 minute so everything is coated in a glossy burger-style sauce.
