High Protein Ground Beef Potatoes (Printable)
A hearty dish combining lean ground beef, potatoes, and fresh vegetables for a balanced meal.
# What You'll Need:
→ Proteins
01 - 1.1 lb lean ground beef (at least 90% lean)
→ Vegetables
02 - 1.3 lb russet potatoes, diced into 1 cm cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3.5 oz baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh parsley
→ Pantry & Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon kosher salt
13 - ½ cup low-sodium beef broth
→ Optional Toppings
14 - ½ cup shredded reduced-fat cheddar cheese
# How To Make:
01 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté for 3–4 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high and add ground beef. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Stir in potatoes, smoked paprika, thyme, salt, and black pepper. Cook for 2 minutes, stirring to coat evenly.
05 - Pour in beef broth. Cover, reduce heat to low, and simmer for 18–20 minutes, stirring occasionally, until potatoes are tender.
06 - Stir in baby spinach and cook for 1–2 minutes until wilted.
07 - Taste and adjust seasoning with additional salt and pepper if needed.
08 - Sprinkle with shredded cheddar cheese if desired. Cover and let cheese melt for 2 minutes before serving.
09 - Garnish with fresh parsley and serve hot.
# Expert Tips:
01 -
- It is the kind of meal that leaves you full for hours without weighing you down
- The potatoes get infused with beef flavor as they simmer, making every bite better than the last
02 -
- The key is dicing your potatoes uniformly so they all finish cooking at the same time
- Low-sodium beef broth matters because regular broth can make the dish uncomfortably salty
03 -
- Use a cast-iron skillet if you have one for the best browning and heat distribution
- Let the hash sit undisturbed for the last few minutes of cooking to develop a nice crust on the bottom