Ingredients:
1 medium Russet potato, finely diced (skins intact, about 240 grams)
3 tablespoons olive or avocado oil
1 pound ground chuck or sirloin (80% lean)
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon black pepper
3/4 teaspoon cumin
1/2 teaspoon oregano
1 cup diced onion (about 200 grams)
2-3 cloves garlic, minced (about 16 grams)
2 large Roma tomatoes, roughly chopped (about 288 grams)
1 or 2 serrano chiles, roughly chopped (about 25 grams)
1/4 cup water
Instructions:
1. Potato Prelude:
Heat 2-3 tablespoons of olive or avocado oil in a non-stick pan over medium heat.
Add the diced potatoes and cook until crispy edges form and the insides are tender. You can cover the pan to quicken the process.
Once done, transfer the potatoes to a paper towel-lined plate and let them cool.
2. Cooking:
In the same pan, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks.
Add the salt, garlic powder, black pepper, cumin, and oregano. Stir well to combine.
Stir in the diced onion, minced garlic, chopped tomatoes, and serrano chiles. Cook until the veggies are softened.
Pour in the water and stir to combine, allowing the flavors to meld together.
Finally, add the crispy potatoes back into the pan and toss everything together until heated through.
3. Serve:
Once everything is well combined and heated, serve the spicy potato hash hot, garnished with your favorite toppings if desired.
Enjoy.
