A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.
It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy dinner rotation.
A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.
Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.
As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?
Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.
Lean ground beef is a versatile protein. It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables.
Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.
Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)
While the ingredient list here looks basic, the results are anything but dull.
This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.
How to Make Ground Beef and Potatoes
Not only is this ground beef skillet sure to be embraced by everyone at your table, but it’s also easy to make and quick to clean up.
You can cook ground beef and vegetables together in the same skillet, leaving you just one pan to wash in the end.
- Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
- Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef. They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
- Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
- Worcestershire Sauce. Gives the dish depth and umami flavor.
- Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
- Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
- Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.
- Sauté the potatoes in oil.
- Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.
- Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!
Serve ground beef and potatoes with a Merlot, Pinot Noir, or Chardonnay.
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
- To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
- I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
- Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)
Recommended Tools to Make this Recipe
- Dutch Oven. One of my most-used kitchen tools.
- Hamburger Chopper. The perfect tool for breaking apart the ground beef.
- Spatula. My favorite heat-resistant spatula.
Meat and potatoes, I’ll never prejudge you again! Can we be friends?
Ground Beef and Potatoes
- 2 tablespoons canola oil
- 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
- 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 additional to taste
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
- 2 green onions sliced
- FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)
- Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
- Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
- Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
- Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
- Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
- TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
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