Ingredients:

  • 1 lb ground beef (85/15 lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a 12-inch cast iron or heavy-bottomed non-stick skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned and no longer pink. Remove the beef with a slotted spoon to a plate, leaving the rendered fat in the pan.
  2. Add the butter to the beef fat. Toss in the cubed potatoes in a single layer and let sit undisturbed for 3–5 minutes until mahogany-colored edges develop. Stir and cook for another 5 minutes.
  3. Add the diced onions and garlic to the potatoes, sautéing until the onions are translucent and the garlic is fragrant.
  4. Return the cooked beef to the pan. Pour in the heavy cream and stir in the thyme, salt, and pepper.
  5. Reduce heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the sauce has thickened and the potatoes are tender.
  6. Stir in the Parmesan cheese until melted and glossy. Garnish with fresh parsley before serving.