Ground Beef and Potatoes
A wholesome, one-pan meal featuring savory ground beef and golden potatoes, balanced with vegetables and spiced to perfection. Ideal for busy weeknights, this dish is elevated with optional toppings and flexible enough to enjoy solo or over a grain base.
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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.