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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 2ā3 minutes, until golden on most sides and just beginning to soften, about 10ā12 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 160Ā°F (71Ā°C) on an instant-read thermometer, about 6ā8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tbsp in the pan.
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