hearty Ground Beef and Potatoes
This Ground Beef and Potatoes dish is a one-pan wonder packed with bold flavors and vibrant vegetables. Perfect for a quick, family-friendly dinner.
Ready in just 35 minutes, it’s a satisfying, flexible recipe you can top with cheese, eggs, or hot sauce for extra flair and comfort.
What You’ll Need for This Ground Beef and Potatoes Skillet
Potatoes – Yukon Golds offer a buttery texture and hold their shape beautifully, adding bulk and comfort to the dish.
Ground beef – Lean 93% ground beef ensures rich flavor without excess grease.
Yellow onion – Brings a mild sweetness and aromatic depth.
Red bell pepper – Adds a burst of color and natural sweetness that balances the savory elements.
Worcestershire sauce – Provides a savory, umami punch that deepens flavor.
Dijon mustard – Adds a tangy edge that sharpens the overall taste.
Smoked paprika – Enhances the dish with a gentle smokiness.
Garlic powder – Infuses the skillet with a warm, garlicky undertone.
Dried oregano – Offers a touch of herbaceous earthiness.
Kosher salt & black pepper – Essential for seasoning and balance.
Hot sauce – Brings a customizable heat; Sriracha is suggested for a tangy kick.
Green onions – A fresh finishing touch with mild bite and color.
Toppings (optional) – Greek yogurt, cheddar cheese, or even a fried egg elevate the meal with extra texture and richness.
Quick Steps to Make This Ground Beef and Potatoes Recipe
Start by browning diced potatoes in a hot skillet with oil until lightly golden. Then, add ground beef, onion, and bell pepper, cooking until the meat is browned and vegetables softened.
Season generously with Worcestershire, mustard, paprika, garlic, oregano, salt, pepper, and hot sauce. Cook until everything is tender and well blended.
Finish with green onions, adjust seasoning, and serve hot. Customize with yogurt, cheese, or a fried egg for added flair.
Recipe Tips for Perfect Ground Beef and Potatoes
For best texture, dice the potatoes small (¼-inch) so they cook evenly with the meat. Yukon Golds hold their shape well and don’t get mushy. If you prefer a spicier dish, increase the hot sauce gradually to taste. Searing leftovers in a skillet and topping them with a fried egg transforms this meal into a savory breakfast hash.
Best Ways to Store Leftover Ground Beef and Potatoes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to restore the crispy edges, or microwave in short bursts. Freezing isn’t recommended due to the potatoes’ texture change, which can turn mealy upon thawing.
Frequently Asked Questions
Can I use a different type of potato?
Yes, Russets or red potatoes work, but Yukon Golds offer the best texture for this skillet meal.
Is it possible to make this dish vegetarian?
Yes, substitute the ground beef with plant-based ground meat or lentils for a vegetarian version.
What can I serve with this recipe?
Serve with rice, cauliflower rice, or enjoy it plain. A fried egg or dollop of yogurt makes a great topping.
Can I make this ahead of time?
Yes, prepare up to 3 days in advance and reheat as needed. It’s great for meal prep lunches too.
Ingredients
- 1 to 2 teaspoons hot sauce, plus extra for serving (sriracha recommended)
- 2 teaspoons smoked paprika
- 1 small yellow onion, finely chopped
- 1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon gold preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 pound 93% lean ground beef
- 1 teaspoon kosher salt, plus more to taste
- 2 green onions, sliced
- FOR SERVING: non-fat plain Greek yogurt or sour cream, shredded cheddar cheese, cooked brown rice or cauliflower rice
Instructions
Warm the canola oil in a broad skillet over high heat until it begins to shimmer, then reduce to medium. Add the diced potatoes and cook, stirring frequently, until they start to turn golden and are partially tender but still firm, approximately 6 minutes.
Incorporate the ground beef along with the chopped onion and diced red bell pepper. Continue cooking while breaking apart the meat.
Mix in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, and hot sauce (begin with 1 teaspoon for mild heat, increasing as desired).
Maintain cooking, stirring regularly and crumbling the beef, until both potatoes and onions are tender and the meat is fully cooked, around 6 to 8 additional minutes.
Fold in the sliced green onions. Taste and modify the seasoning with additional salt and pepper if necessary. Serve immediately, accompanied by a dollop of Greek yogurt or sour cream, a sprinkle of shredded cheddar, and optionally over a bed of rice or cauliflower rice. Add extra hot sauce for an added kick.
Ground Beef and Potatoes
Ingredients
- 1 to 2 teaspoons hot sauce plus extra for serving (sriracha recommended)
- 2 teaspoons smoked paprika
- 1 small yellow onion finely chopped
- 1 pound potatoes peeled and diced into ¼-inch cubes (Yukon gold preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- 1 pound 93% lean ground beef
- 1 teaspoon kosher salt plus more to taste
- 2 green onions sliced
- FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice
Instructions
- Warm the canola oil in a broad skillet over high heat until it begins to shimmer, then reduce to medium. Add the diced potatoes and cook, stirring frequently, until they start to turn golden and are partially tender but still firm, approximately 6 minutes.
- Incorporate the ground beef along with the chopped onion and diced red bell pepper. Continue cooking while breaking apart the meat.
- Mix in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, and hot sauce (begin with 1 teaspoon for mild heat, increasing as desired).
- Maintain cooking, stirring regularly and crumbling the beef, until both potatoes and onions are tender and the meat is fully cooked, around 6 to 8 additional minutes.
- Fold in the sliced green onions. Taste and modify the seasoning with additional salt and pepper if necessary. Serve immediately, accompanied by a dollop of Greek yogurt or sour cream, a sprinkle of shredded cheddar, and optionally over a bed of rice or cauliflower rice. Add extra hot sauce for an added kick.