Think outside of the box with the quick ground beef recipe
Servings: 6servings
Ingredients
Potatoes:
2lbs.baby Yukon gold potatoes, quartered
3tbsp.olive oil
1tspkosher salt
¾tspblack pepper
Hash:
2tbspolive oil
2lbslean ground beef
2tspkosher salt
2tspblack pepper
1tspdried thyme
1tspdried rosemary
4ribs of celery, finely chopped
4carrots, peeled and finely diced
1red onion, diced
3clovesof garlic, finely minced
¾cupWorcestershire sauce
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Instructions
Preheat the oven to 425°F. Prepare a rimmed baking sheet with parchment paper. Place quartered potatoes in a large bowl. Toss with olive oil and season with kosher salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 25-30 minutes until potatoes are browned and crispy on the outside and tender on the inside. Stir once about halfway through cooking.
While the potatoes are cooking, cook the hash. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and season with salt, pepper, thyme, and rosemary. Cook the beef, breaking it up as you go until the beef is cooked through and no longer pink. Drain off all but 1-2 tbsp of the excess grease. If your meat is extremely lean, you may need to add another tbsp or so of olive oil.
Add the celery, carrots, and onion to the pan. Cook for 5-7 minutes, until the vegetables are soft. Stir in the garlic and cook for one more minute. Stir in the Worcestershire sauce and bring to a simmer for a few minutes, until the sauce has thickened. Taste for seasoning and adjust as needed.
Notes
Add some steamed green beans or a side salad for a complete meal!
PREP AHEAD:
Chop the carrots, celery, and onion up to two days in advance. Store in an airtight container in the refrigerator until you’re ready to use.