Ingredients
Equipment
Method
- Prepare all ingredients: peel the potatoes, slice them in half lengthwise, then cut into 1/4-inch (0.5 cm) thick slices. Finely chop the onion and parsley, mince the garlic, and thinly slice the Romano peppers after deseeding.
- Warm the olive oil and butter in a large nonstick skillet over medium-high heat. Add the potato slices in a single layer and cook for about 6 minutes, turning occasionally, until golden brown on all sides. Take the potatoes out of the skillet and set aside.
- In the same skillet, add the sliced peppers and cook for 3 minutes until they start to soften. Add ground beef, break it into small pieces, and cook for about 2 minutes until lightly browned.
- Add the minced garlic and chopped onion. Sauté for 2 minutes until fragrant. Sprinkle in salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Stir in the double concentrated tomato paste to evenly coat everything.
- Gently return the browned potatoes to the skillet along with the chopped parsley. Combine everything, then pour in the chicken broth. Cover with a lid and cook for about 10 minutes or until the potatoes are tender. Remove the lid and simmer until most of the liquid has evaporated.
- Scatter the grated cheddar cheese over the top, close the lid, and let the cheese melt fully. Garnish with more parsley and a sprinkle of chili flakes.
- Serve hot from the skillet, ideally with a big fresh side salad.
Nutrition
Notes
Leftovers keep well in an airtight container in the fridge for up to three days and reheat nicely in the microwave or back in the skillet with a splash of broth. If you can’t find Romano peppers, use red or yellow bell peppers instead. For the best cheesy finish, grate your own cheddar rather than using pre-shredded. Avoid freezing, as the potatoes lose texture. Pair this dish with a simple green salad or steamed vegetables to balance the meal.