Ingredients
2 tbsp canola oil
1 lb Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 lb ground beef (93% lean)
1 small yellow onion, finely chopped
1 red bell pepper, finely diced
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp kosher salt, plus extra for seasoning
1/4 tsp freshly ground black pepper
1-2 tsp hot sauce (e.g., sriracha), plus extra for garnish
2 green onions, thinly sliced
Optional for Serving:
Plain non-fat Greek yogurt or sour cream
Shredded cheddar cheese
Brown rice or cauliflower rice
Instructions
Heat the canola oil in a large skillet over high heat. Once the oil is shimmering, reduce the heat to medium and add the diced potatoes. Cook, stirring occasionally, for about 6 minutes until the potatoes start to brown but remain slightly firm.
Add the ground beef, chopped onion, and diced bell pepper to the skillet. Cook, breaking up the beef with a spatula, until the beef is browned.
Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, black pepper, and hot sauce. Use 1 tsp of hot sauce for a mild kick or 2 tsp for more heat. Continue cooking, stirring occasionally, until all ingredients are well combined and tender, about 6-8 minutes.
Fold in the sliced green onions. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, either on its own or topped with Greek yogurt, cheddar cheese, or your choice of rice. A few extra splashes of hot sauce can also enhance the flavor.