Beef and Potatoes Recipe
Ground beef and potatoes is a flavorful, satisfying one-pan dish perfect for busy weeknights or hearty family meals.
This recipe blends tender golden potatoes with lean ground beef, smoky spices, and tangy mustard for a comforting meal ready in just 35 minutes.
Key Ingredients for Ground Beef and Potatoes
Potatoes – Yukon Golds provide a creamy texture that crisps beautifully in the pan, forming the hearty base of this dish.
Ground beef – Lean 93% ground beef adds rich, savory flavor without excessive grease, making the dish lighter but still filling.
Yellow onion – Delivers a sweet, aromatic depth that enhances the savory profile of the beef.
Red bell pepper – Adds a pop of color and mild sweetness, balancing the spice and umami in the skillet.
Worcestershire sauce – Brings bold, umami-rich depth that ties the meat and vegetables together.
Dijon mustard – Provides a subtle tang and complexity, elevating the beef’s natural flavor.
Smoked paprika – Infuses the dish with smoky warmth that deepens the overall flavor profile.
Hot sauce – Offers customizable heat and an extra layer of bold flavor; sriracha is a flavorful choice.
Green onions – Finish the dish with a fresh, crisp bite that contrasts the richness of the beef and potatoes.
Cooking Up Flavor: Ground Beef and Potatoes Your Way
Start by sautéing diced potatoes in hot oil until golden but not fully tender. Add ground beef, onion, and red pepper, cooking until browned and aromatic.
Season generously with Worcestershire, Dijon, paprika, oregano, garlic powder, salt, and pepper, then adjust heat with your chosen amount of hot sauce. Continue cooking until the potatoes are fork-tender and the beef is cooked through. Stir in green onions before serving.
Top with cheese, Greek yogurt, or a fried egg—or serve over rice or cauliflower rice for a full meal.
Ground Beef and Potatoes Recipe Tips
To get evenly browned potatoes, ensure they’re well-dried before cooking and don’t overcrowd the pan. For spicier results, use 2 teaspoons of hot sauce or stir in chili flakes. Some readers love topping it with a fried egg to transform leftovers into a satisfying brunch hash.
How to Store Leftovers for Ground Beef and Potatoes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, allowing the potatoes to re-crisp. This dish does not freeze well, as thawed potatoes tend to become mealy.
Frequently Asked Questions
Can I use a different type of potato?
Yes, russet potatoes also work well, though they’ll have a fluffier texture and crisp more easily than Yukon Golds.
What’s the best pan to use?
A large non-stick or cast-iron skillet is ideal to prevent sticking and ensure even cooking.
Is this dish spicy?
Only mildly. You can adjust the heat level with more or less hot sauce depending on your preference.
Can I make this dish ahead of time?
Yes, it holds up well in the fridge for up to three days and reheats beautifully for a quick meal later.
Ground Beef and Potatoes
Ingredients
- 2 teaspoons smoked paprika
- 1 red bell pepper finely diced
- 1 teaspoon garlic powder
- 1 to 2 teaspoons hot sauce plus extra for serving (sriracha recommended)
- 1 small yellow onion chopped
- 1 pound 93% lean ground beef
- 1 teaspoon dried oregano
- 2 tablespoons canola oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground black pepper
- 1 pound Yukon Gold potatoes peeled and cut into ¼-inch cubes
- 1 teaspoon kosher salt with more to taste
- 2 green onions thinly sliced
- 1 tablespoon Worcestershire sauce
- For serving: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice, or additional hot sauce
Instructions
- Warm the canola oil in a broad skillet over high heat until shimmering, then lower the heat to medium and add the diced potatoes. Sauté, stirring regularly, until they begin to brown and soften slightly, around 6 minutes.
- Incorporate the ground beef, chopped onion, and diced bell pepper into the pan. Cook, using a spoon to break up the meat as it browns.
- Sprinkle in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, kosher salt, black pepper, and your preferred amount of hot sauce.
- Continue to cook, stirring frequently, until the potatoes are fork-tender, the onion is soft, and the beef is cooked through—approximately 6 to 8 additional minutes.
- Fold in the green onions, taste the mixture, and adjust seasoning as needed. Serve immediately with your choice of yogurt, cheese, rice, or a generous splash of hot sauce.
Notes
To reheat: Warm gently in a skillet over medium-low heat. For a delicious twist, crisp the mixture in the pan and top with a fried egg