Beef and Potato Hash with Savory Onions

1. Parboil the Potatoes

1. Place the diced potatoes into a medium saucepan, cover with cold water, and add 1/2 teaspoon of salt.
2. Bring to a boil over high heat and simmer for 4 to 5 minutes until just slightly tender when pierced with a fork (do not let them become mushy).
3. Drain thoroughly in a colander and let them steam dry for a couple of minutes.

2. Brown the Beef

1. Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat.
2. Add the ground beef, breaking it up with a wooden spoon. Season with the smoked paprika, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Cook for 5 to 6 minutes until browned and cooked through. Transfer the cooked beef to a plate, leaving any rendered fat in the pan.

3. Cook the Onions and Potatoes

1. Add the cooking oil to the same skillet over medium heat.
2. Add the sliced onions and cook for 5 to 7 minutes, stirring occasionally, until soft and deeply golden around the edges.
3. Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Increase the heat to medium-high and add the drained potatoes to the pan, spreading them out into an even layer. Season with the remaining 1/4 teaspoon salt and pepper.
5. Press down gently with a spatula and let the potatoes cook undisturbed for 4 to 5 minutes so they develop a crisp, golden crust on the bottom.
6. Flip and stir the potatoes, then let them crisp on the other side for another 3 to 4 minutes.

4. Combine and Serve

1. Return the browned ground beef to the skillet and toss everything together over medium heat for 2 minutes until hot and well combined.
2. Taste and adjust seasoning with extra salt or freshly ground black pepper if needed.
3. Serve hot straight from the skillet or transferred to warm plates.