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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on most sides and just beginning to soften, about 10–12 minutes. Transfer the potatoes to a plate and set aside.
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the beef reaches an internal temperature of 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tbsp in the pan.
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