There’s something incredibly comforting about a skillet of seasoned ground beef and tender potatoes. This hearty, one-pan meal brings together two pantry staples in a dish that’s both satisfying and simple. It’s the kind of recipe that reminds you of home-cooked meals from childhood, yet it’s versatile enough to be dressed up with whatever seasonings you have on hand.
Perfect for busy weeknights when you need dinner on the table without fuss, this Ground Beef and Potatoes recipe delivers big flavor with minimal effort. The potatoes soak up all the savory goodness from the beef, creating a dish that’s greater than the sum of its humble parts.
Why You’ll Love This
- One-pan simplicity means less cleanup and more time enjoying your evening
- Budget-friendly ingredients that won’t break the bank
- Extremely versatile – easily customized with different seasonings or add-ins
- Kid-approved comfort food that adults will enjoy too
- Leftovers taste even better the next day, perfect for lunch meal prep
Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon gold preferred)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- 1-2 teaspoons hot sauce (like sriracha)
- 2 green onions, sliced
- Non-fat plain Greek yogurt or sour cream
- Shredded cheddar cheese
- Cooked brown rice or cauliflower rice
- Extra hot sauce
Instructions
- Heat oil in large skillet over high heat until shiny. Reduce to medium, add diced potatoes and cook for about 6 minutes, stirring often, until starting to golden but still firm.
- Add ground beef, onion, and bell pepper to skillet. Break up meat while cooking.
- Add all seasonings: Worcestershire, mustard, paprika, garlic powder, oregano, salt, pepper, and hot sauce. Continue cooking while breaking up meat.
- Cook 6-8 minutes more until potatoes and onions are tender and meat is fully cooked. Stir in green onions. Adjust seasonings to taste.
- Serve hot with optional toppings like Greek yogurt, cheese, over rice, or on its own with extra hot sauce if desired.
Tips & Variations
- For extra flavor, add a tablespoon of Worcestershire sauce or soy sauce when adding the broth
- Make it spicy by adding red pepper flakes or a diced jalapeño with the vegetables
- Swap ground beef for ground turkey or chicken for a lighter version
- Add 1 cup of frozen peas or corn during the last 5 minutes of cooking for more color and nutrition
- For a creamier texture, stir in ¼ cup of sour cream or cream cheese just before serving
- Par-boil the potatoes for 5 minutes before dicing if you’re short on time
Serving Suggestions
Serve this hearty dish with a simple side salad dressed with vinaigrette to cut through the richness. A dollop of sour cream or a sprinkle of shredded cheddar cheese on top adds a delicious finishing touch.
For a complete meal, pair with steamed green vegetables like broccoli or green beans. This dish is also delicious with warm dinner rolls or crusty bread for sopping up any remaining sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Potatoes are done when they can be easily pierced with a fork
- For best results, use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better
- This dish reheats well in a microwave or skillet with a splash of broth to prevent drying out
FAQs
Can I make this ahead of time?
Yes, you can prepare this dish up to 2 days ahead. Reheat gently on the stovetop with a splash of broth or in the microwave.
What type of potatoes work best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes hold their shape better during cooking, but russet potatoes will work if that’s what you have on hand.
Can I freeze leftovers?
While you can freeze this dish, the texture of the potatoes may change slightly upon thawing. Freeze in airtight containers for up to 2 months.
How can I make this dish lower in carbs?
Substitute cauliflower florets or radishes for some or all of the potatoes to reduce the carbohydrate content while maintaining a hearty texture.
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