Smoky Paprika Beef and Potato Skillet Hash

• 1 lb beef sirloin, diced
• 2 medium potatoes, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add diced beef and cook until browned, about 5 minutes.
3. 3 Remove beef and set aside.
4. 4 In the same skillet, sauté onion until translucent, about 3 minutes.
5. 5 Add garlic and cook for another minute.
6. 6 Stir in potatoes, smoked paprika, thyme, salt, black pepper, and cayenne pepper.
7. 7 Return beef to skillet, reduce heat to medium, and cook for 20 minutes, stirring occasionally until potatoes are tender.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add bell peppers or zucchini for extra veggies.
• Substitute beef with turkey for a leaner option.

Substitutions

• If smoked paprika isn't on hand, use regular paprika for a milder flavor.

Pairings

• A glass of robust red wine complements this dish beautifully.
• Serve with crusty bread to mop up every last bit of skillet goodness.

Nutrition

Tips

• For extra flavor, add a splash of beef broth when cooking the potatoes.
• Feel free to use ground beef if diced sirloin isn't available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to maintain moisture.

Freezing: This hash freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with a sunny-side-up egg for added richness.
• Pair with a crisp green salad for a balanced meal.

FAQ