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Beef and Potato Skillet with Crisped Edges

Beef and Potato Skillet with Crisped Edges
Logged by @test2

Nutrition Facts

Per 400g serving

% Daily Value based on a 2000 kcal diet

Calories 620 kcal
31% DV
Total Fat 36.0g
55% DV
Total Carbohydrate 34.0g
11% DV
Protein 38.0g
76% DV

About

A simple, rustic dish of browned beef cooked with tender potatoes until savory and filling. It’s a comforting, protein-rich meal with a balance of starch and hearty flavor.

Ingredients

Beef and Potato Skillet with Crisped Edges

Headnote


This is a direct, substantial skillet dish built on the quiet authority of beef and potatoes. The method is designed to produce deep browning, tender potato flesh, and a final texture that is both robust and clean. It should taste complete without ornament, with each element carrying its own weight.

Recipe essentials


  • Dish category: Savoury skillet dish

  • Cuisine or origin: Contemporary

  • Course type: Main course

  • Yield: 1 serving

  • Serving size: 400 g

  • Prep time: 10 minutes

  • Cook time: 22 minutes

  • Total time: 32 minutes

  • Difficulty: Moderate


    • Equipment


  • Heavy 24 cm skillet

  • Spatula

  • Chef’s knife

  • Cutting board

  • Digital scale


    • Ingredients


    Main


  • Beef, trimmed and cut into 2 cm pieces: 220 g

  • Potatoes, peeled and cut into 1.5 cm cubes: 180 g


    • Method


  • 1. Place the skillet over medium-high heat and allow it to become fully hot, about 2 minutes. Add the beef in a single layer and sear undisturbed for 3 minutes, until the underside is deeply browned. Turn and continue searing for 2 minutes more, until the beef has a firm crust and the surface is no longer raw.


  • 2. Add the potatoes to the skillet and stir to coat them in the rendered fat and browned fond. Cook for 12 to 14 minutes, stirring every 2 minutes, until the potatoes are tender at the centre and the edges are golden and lightly crisped.


  • 3. Reduce the heat to medium and continue cooking for 2 minutes, turning the mixture once or twice so the beef remains juicy and the potatoes take on a final, even colour. The finished dish should be glossy from the pan juices, with the beef cooked through and the potatoes yielding cleanly to the knife.


    • Plating and serving


    Transfer the contents of the skillet to a warm plate or shallow bowl. Shape it into a compact mound, allowing the browned surfaces to remain visible. Serve immediately while the potatoes are crisp at the edges and the beef is hot and succulent.

    Professional notes


  • Keep the beef in a single layer at the start; crowding will suppress browning.

  • Cut the potatoes evenly so they finish with the same tenderness and colour.

  • The final texture should be substantial but not greasy, with clear separation between crisp exterior and soft interior.
    • Gluten-freeDairy-freePaleo
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