For the dish:

• 1 pound (450 g) ground beef (80/20 for flavor!)

• 3–4 medium potatoes, diced small (Yukon golds or russets work great)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil or butter

• 1 teaspoon smoked paprika (optional but highly recommended)

• 1 teaspoon dried thyme or Italian seasoning

• Salt and pepper, to taste

• 1/4 cup (60 ml) beef broth or water (optional, for extra moisture)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the potatoes:

• Heat 1 tablespoon oil or butter in a large skillet over medium heat.

• Add diced potatoes and a pinch of salt. Cook, stirring occasionally, until golden brown and almost tender — about 10–12 minutes.

• Remove potatoes from the pan and set aside.

2. Brown the beef:

• In the same skillet, add another splash of oil if needed.

• Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink — about 5–7 minutes.

• Drain excess grease if necessary.

3. Build the flavor:

• Stir in chopped onion and garlic. Cook for 2–3 minutes until softened.

• Add smoked paprika, thyme, salt, and pepper. Mix well.

• Return the potatoes to the skillet.

• Stir everything together and add a splash of beef broth if you want a little extra sauciness.

• Cover and cook for another 5 minutes, letting the flavors mingle and the potatoes finish cooking.

To Serve:
Sprinkle with fresh parsley and dig in! Serve it straight from the pan with a fried egg on top for a real treat, or pair with a green salad for balance.