Ingredients:

  • 2 lbs (900g) Potatoes, peeled and cut into 1/2-inch dice
  • 1 lb (450g) Ground Beef/Mince (Hackfleisch)
  • 1 large Yellow Onion, finely chopped
  • 2 cloves Garlic, minced finely
  • 3 Tbsp Cooking Oil (Vegetable or Rapeseed)
  • 1 Tbsp Unsalted Butter
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Marjoram
  • Salt & Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Peel and dice potatoes into uniform pieces. Place potatoes in a saucepan, cover with cold, salted water, and bring to a boil. Par-boil for 5-7 minutes until slightly tender on the edges but still firm in the centre. Drain immediately and allow to steam dry completely in the colander for 5 minutes.
  2. Heat 2 Tbsp of oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the dried potatoes in a single layer (work in batches if necessary). Fry undisturbed for 8–10 minutes until a deep, golden-brown crust forms. Flip and repeat until nicely browned on several sides. Remove the crispy potatoes from the pan and set aside.
  3. Add the remaining 1 Tbsp of oil to the same skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced beef (Hackfleisch), break it up with a spoon, and cook until browned all over. Drain off any excess fat if necessary.
  4. Stir in the minced garlic, smoked paprika, and marjoram. Cook for 1 minute until fragrant. Season well with salt and pepper.
  5. Return the browned potatoes to the skillet with the meat mixture. Gently toss everything together to combine and heat through for 2–3 minutes. Stir in the tablespoon of butter until melted, coating the potatoes lightly.
  6. Taste and adjust seasoning. Serve immediately, garnished generously with fresh parsley.