Prep – 5 minutes?
Base
2 large potatoes, peeld, diced into 1/4″ cubes
1 lb ground meat
1 bell pepper, diced
1 optional onion, finely chopped
2 cloves garlic, minced
2+1 tbsp oil
Seasoning mix
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
(optional 1/2 tsp oregano, 1/4-1/2 tsp ground cumin)
Sauce
1/4 cup ketchup/catsup/katchap (or tomato paste + vinegar + sugar + optional herbs and/or spices)
1 tbsp worcestershire
1/2 tsp hotsauce
Toss the potatoes in 2 tbsp oil
Med-high heat, add the remaining oil,
stir onions for 2 minutes,
add the garlic and keep them moving for 1 minute
Add the potatoes, and cook until lightly golden brown (2-3 minutes per side minutes).
Shove the taters to one side.
Add the beef, break it up and keep everything moving.
Stir in seasoning mix .
When the meat starts to brown, stir in the sauce, and keep cooking. (8-10 minutes total for the beef)
Once the potatoes are fork-tender, sprinkle with a big handful of cheese, and “optional” place the skillet under the broiler until the cheese undergoes brownification.
Watch this closely because it can go from slightly changing colour to burnt pretty quickly.
Remove, serve as is, or on a bed of rice, or on toast, whatever floats boats these days.