Ground Hamburger with Potatoes

Ground Hamburger with Potatoes

A darling of flavor, I never translated the express “meat and potatoes” as a compliment. WELL, for not one or the other the primary (nor I am beyond any doubt, final) time, my suspicions

have been demonstrated dead off-base. This simple formula for Ground Meat and Potatoes is all the things I never envisioned something as apparently straightforward as fricasseed potatoes and cheeseburger seem be.
Ground Hamburger with Potatoes

This simple ground hamburger supper formula is flavorful sufficient to hold my consideration, fulfilling sufficient to keep me full, and nutritious sufficient to be a commendable expansion to our sound feast rotation.

Ingredients

1 medium Reddish brown potato or 2 white potatoes peeled and diced
1 pound ground chuck
1 teaspoon salt more to taste
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1 clove garlic minced
1 little white onion diced
2 expansive Roma tomatoes generally chopped
1 to 2 serrano chiles generally chopped
1/4 glass water squeeze of salt and Mexican oregano

How To Create Ground Meat with Potatoes

Preheat 1/8 to 1/4 glass of olive oil in a nonstick skillet to medium warm for some minutes.Include the diced potatoes and cook until browned and firm in most spots.

I like to cover my potatoes whereas they cook. The steam made makes a difference them cook a small quicker from the interior. Exchange potatoes to a plate lined with paper towels to deplete, set aside.

Add the ground hamburger to that same skillet and warm to medium/high.Season meat with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until pleasantly browned.

Add the garlic and onion, proceed cooking for 2 to 3 minutes. Include tomatoes, serranos, 1/4 glass water, salt and oregano to the blender and mix until smooth.

Pour tomato blend into picadillo.Let it come to a bubble and taste for salt. Overlap within the potatoes and mix until well combined.

Taste for seasonings and proceed cooking at a moo stew until sauce thickens and decreases, 7-10 minutes .

Remove from warm