3medium russet potatoes peeled and chopped into bite-sized pieces
1poundlean ground beef
1medium white oniondiced
½tspcracked black pepper
2½cupscheddar cheeseshredded sharp
Boil potatoes in water until tender but not too soft/mushy (about 5-7 minutes). Drain water then set potatoes aside.
In a large (32cm) non-stick skillet over high heat, cook ground beef until browned. Drain off fat. Put cooked beef in a separate bowl and set aside.
In the same skillet (now empty) over medium heat, fry together vegetable oil, onion, potatoes, Italian seasoning, minced garlic, salt and pepper. Toss well to evenly coat potatoes and onions in seasoning. Cook (stirring often) until potatoes and onions have started to brown (about 5 minutes).
Add ground beef back to the skillet and stir well to mix. Add cheese and stir until melted.
Remove from heat. Serve hot.
Store leftovers in a sealed food storage container in the fridge for 4-5 days.