Servings: 8 (Makes 9 cups) 1x
Scale
Ingredients
- 1 ½ tablespoons avocado oil or olive oil
- 1 ½ lbs (24 ounces) Yukon Gold potatoes, diced about ½ inch pieces
- 1 teaspoon fine salt, divided
- 2 lbs lean ground beef (93/7)
- 1 medium yellow onion, finely diced (~1 ½ cups)
- 4 cloves garlic, minced (~2 tablespoons)
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon black pepper
- ¼ cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2-3 cups chopped fresh spinach
- 1 cup shredded cheddar cheese
- Chopped fresh chives or parsley (optional for garnish)
For The Faux Top The Tater Sauce (Optional):
- 1 cup sour cream
- 3 tablespoons minced fresh chives (or 1 tablespoon dried chives)
- ½ teaspoon white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of fine salt
Instructions
- Place a large skillet over medium-high heat. Add the oil. Once oil is hot, add the potatoes and ½ teaspoon salt.
- Cook until potatoes are starting to brown and partially cooked through, 8-9 minutes, stirring every 2-3 minutes. (NOTE: the potatoes won’t be fully cooked at this point).
- Using a wooden spoon, push the potatoes to one side of the skillet. Add the ground beef, onion, garlic, remaining ½ teaspoon salt, smoked paprika, and black pepper.
- Using the wooden spoon, break up the beef and cook until browned through, 7-9 minutes, stirring occasionally. While browning the ground beef, mix in the potatoes.
- Add the tomato paste, Worcestershire, mustard, and spinach. Stir to mix well. Lower the heat to medium, then cover and cook 5 minutes more.
- Remove the lid and top evenly with the cheddar cheese, then cover again. Reduce the heat to low and cook until the cheese is melted, 3-5 minutes. Remove the skillet from the heat and let the dish sit for 5 minutes.
- Garnish with optional fresh parsley or chives. If desired, top with optional Faux Top The Tater sauce and/or hot sauce.
- To make the optional Faux Top The Tater Sauce: In a small bowl, combine the sour cream, chives, vinegar, garlic powder, and onion powder; mix to combine. Taste and season with salt as desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for longer storage.
Notes
Cut the potatoes into even ½-inch pieces to ensure they cook through evenly and become tender by the time the skillet is finished.
May sub coconut aminos for the Worcestershire sauce.
Feel free to add additional vegetables that need to be used up, such as diced zucchini, bell peppers, or carrots.
Faux Top the Tater Sauce: This topping is optional but highly recommended. It can be made ahead and stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
- Serving Size: ⅛ of the recipe without sauce
- Calories: 298
- Fat: 12 g
- (Sat Fat: 6 g)
- Sodium: 387 mg
- Carbohydrate: 18 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 29 g
- Cholesterol: 85 mg