Weeknight Ground Beef and Potato Skillet
- Yield 6 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Weeknight Ground Beef and Potato Skillet sits in the Beef section of Regbie. The card serves 6 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon avocado oil, or other high temperature cooking oil
- 1 medium yellow onion, diced
- 2 pounds lean ground beef, 90/10 works great
- 2 tablespoons tomato paste
- 2 teaspoons Magic Mushroom Powder, or Diamond Crystal kosher salt
- 1 teaspoon Italian herb blend, skippable
- 3 garlic cloves, minced
- 1 cup chicken broth or bone broth
- 1 cup full-fat coconut milk
- 3 tablespoons nutritional yeast
- 16 ounces frozen mixed vegetables
- 16 ounces frozen hashed browns, or peeled and shredded Yukon Gold potatoes
- 5 cups baby spinach
- Freshly ground black pepper, to taste
Method
Warm a large, deep 12-inch skillet over a medium-hot burner. When the pan is hot, swirl in the avocado oil. Tip in the onion and cook until softened, about 3 minutes.
Tip in the ground beef and cook, breaking it up with a spatula, until no longer pink and most of the liquid has cooked off, about 6 to 8 minutes.
Next, mix in the tomato paste, Magic Mushroom Powder (or salt and pepper), Italian herb blend (if using), and garlic. Leave for about one minute, or until fragrant.
In a large measuring cup or bowl, whisk together the chicken bone broth, coconut milk, and nutritional yeast until smooth. Tip the sauce into the skillet, scraping up any browned bits from the bottom.
Tip in the bag of frozen mixed vegetables and frozen shredded potatoes directly to the skillet ( do not thaw ). Whisk well to coat everything in the sauce.
Increase the heat to high and cook, stirring occasionally, until the mixture comes to a steady gently bubble. Lower the heat to medium or medium-low, or just enough to maintain a gently bubble. Lid the skillet and cook for 6 to 8 minutes, stirring once halfway through, or until the potatoes are tender and the frozen veggies are cooked through.
Lift the lid and continue to gently bubble uncovered for about 5 minutes, stirring occasionally, until the sauce reduces and thickens to a saucy consistency.
Tip in the baby spinach and stir just until wilted, about 1 to 2 minutes.
Grind some freshly ground pepper on top and mix it in. Take a bite of the finished dish and adjust seasoning, with extra Magic Mushroom Powder or salt, if needed. Lift from heat and serve hot.
Kitchen notes
- Frozen vegetables and hash browns go straight from the freezer—no washing, no chopping, no squeezing.
- Don’t squeeze shredded potatoes; their natural starch helps thicken the sauce.
- The finished dish should look saucy, not dry.
