Beef and Potato Skillet with Lemon and Herbs
Ingredients
- 1 poundground beef
- 1½ poundrusset potatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- ¼ cupfresh parsley
- 2 tablespoonfresh dill
- 1 wholelemon
- ½ cupchicken broth
- 2 tablespoonolive oil
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Cut russet potatoes into 1/2-inch cubes (do not peel).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Roughly chop 1/4 cup fresh parsley.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (5-7 minutes). Season with salt and pepper. Transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced potatoes and cook, stirring occasionally, until they start to soften and brown at the edges (6-8 minutes).
- 03
Return the beef to the skillet. Add the diced onion and minced garlic, stirring constantly for about 1 minute until fragrant.
- 04
Pour in the chicken broth. Cover, reduce heat to medium, and simmer for 8-10 minutes, stirring once halfway through, until potatoes are tender.
- 05
Remove from heat. Squeeze the juice of 1 lemon over the skillet. Stir in the fresh parsley and dill. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Spice Tips
To deepen the flavor, add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes when cooking the beef. For extra brightness, finish with a handful of fresh basil or chives alongside the dill.
This dish is best served warm and fresh from the skillet. Leftovers can be refrigerated for up to 3 days and reheated gently over medium-low heat with a splash of water to restore moisture.