Bolivian Silpancho-Inspired Beef and Potato Plates

Ingredients

• 1 lb lean ground beef
• 1/2 cup fine breadcrumbs
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 1/2 lb Yukon Gold potatoes, sliced
• 2 tbsp vegetable oil, divided
• 3 cups cooked rice
• 2 tomatoes, diced
• 1/2 red onion, diced
• 1/3 cup chopped parsley
• 2 tbsp lime juice
• Kosher salt and black pepper

Steps

1. Heat the oven to 425°F; toss potatoes with 1 tablespoon oil, salt and pepper and roast until crisp, 25 minutes.
2. Mix beef with breadcrumbs, cumin, garlic powder, salt and pepper; form four very thin oval patties.
3. Cook patties in remaining oil over medium-high heat until browned and 160°F, 3 to 4 minutes per side.
4. Mix tomatoes, onion, parsley, lime juice and a pinch of salt.
5. Arrange rice and potatoes on plates, add beef patties and spoon the fresh topping over them.

Allergen note: Contains wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.