Ground Beef and Potato Skillet

Method

1. 1Dice the potatoes into 1 to 1.5 cm cubes — no bigger. This size cooks through in 15 minutes under a lid; larger pieces don't. No need to peel waxy varieties like Yukon Gold.
2. 2Heat oil in a large skillet over medium-high heat. Add the ground beef and press it into the pan without stirring for 2 minutes to let the bottom brown. Break it apart, add the diced onion, and cook another 4 to 5 minutes until the beef is cooked through and the onion is soft. Drain most of the fat, leaving about 1 tablespoon in the pan.
3. 3Add the minced garlic, tomato paste, smoked paprika, garlic powder, salt, and pepper. Stir and cook for 1 minute until the paste darkens slightly.
4. 4Add the diced potatoes, Worcestershire sauce, and beef broth. Stir to combine, scraping up any browned bits from the bottom. Cover with a lid and cook on medium heat for 15 to 18 minutes, stirring every 5 minutes. The potatoes are done when a fork goes through without resistance.
5. 5Uncover and cook for 3 to 4 more minutes to let any remaining liquid reduce. Taste for salt. Scatter cheddar over the top, cover for 1 minute to melt, then serve straight from the pan.