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.
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This easy ground beef dinner recipe is flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal 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.
A Simple Ground Beef Dinner Recipe
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 (like in Ground Beef Stroganoff).
Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.
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.
Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.
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.
What we have is a ground beef dinner idea for all!
Tip!
For another family favorite, check out my Homemade Hamburger Helper, one of my all-time most popular recipes with ground beef. Ground Beef Casserole is another comforting and classic ground beef recipe.
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.
The Ingredients
- 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.
tip!
For more great ground beef recipes, check out Ground Beef Dinner Ideas.
- Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). 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.
The Directions
- 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!
Wine Pairing
Serve ground beef and potatoes with a Merlot, Pinot Noir, or Chardonnay.
Storage Tips
- 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.
Leftover Ideas
- 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.)
What to Serve with Ground Beef and Potatoes
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
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Ingredients
- 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!)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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We absolutely loved it! This was so delicious and easy to make. The recipe was a hit and we will definitely make it again.
Thank you Constance!
We have made this recipe multiple times, and everybody loves it!! We usually have ingredients on hand, and it’s very budget friendly. Perfect for busy nights filled with sports and activities. One pan clean up and full bellies for a busy night ahead!
Thanks so much, Maggie!
We love it! This easy, week-night dinner takes like comfort on my plate. If you have leftovers, they’re great with an egg for breakfast or bunch, too!
Thank you Erin!
I would make this recipe again, we absolutely loved it. Simple to make and really delicious.
So glad to hear, Jean! Thank you!
This was delicious- total comfort food. We live abroad and it’s more common to find a mixture of ground beef and pork instead of just beef, so we used that. We used Gouda cheese instead of cheddar because of local availability. My entire family (including my toddler) inhaled it. Will definitely make again. Thank you for sharing.
Love the sound of both additions! Thanks Kelsey!
I’m glad I tried it! Will be making again!
Thank you!
I would make this recipe again
Thanks Stephen!
the recipe was good.
My issue is that when you change the servings, the nutrition info does not change.
Hi Sam! Glad you enjoyed it! The nutritional information will be the same per serving. Changing the servings will just adjust the ingredients in order to help you make more portions. Hope this helps!
Why would making more change the nutritional info on a single serving?
I’m VERY surprised that this recipe has so many good reviews. I followed the recipe to the “T”. I found the oregano super overpowering and it just didn’t go well with the rest of the spices. Definitely won’t be making it again. I hope my review gets posted because I didn’t see any negative reviews and I couldn’t imagine everybody likes this dish because I will pretty much eat anything and I found this to be repulsive. Im I’m actually really hungry and still don’t want to eat it. It’s that bad. :s
I’m sorry to hear this wasn’t to your taste, Mercedes. The amount of oregano normally helps balance out the flavors in this dish so I’m wondering if maybe it was the particular brand. You can definitely adjust the seasonings based on your preferences. Hope this helps!
I used plant based salt/pepper flavor meat crumbles and doubled all yhe seasonings. I was happily dumping away on the smoked paprika when I realized I grabbed blackening seasoning. I ended up not using hot sauce because of my mistake. I added a bag of rice cauliflower and some maple syrup to tone down the spice.
So glad you enjoyed it, Angi!
I forgot to attach pictures
Looks great! Thanks for sharing!
We tried this today and none us thought this had much flavor. I followed the recipe and added or subtracted any ingredients. So I put it back on the stove and added better than bullion beef flavor and a little water and let it boil down a few minutes. It turned out much better.
I’m sorry to hear the recipe wasn’t to your taste, Skd. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I enjoyed this recipe! It’s going to go great with eggs in the morning. 🍳
Easy to adjust the flavoring of the dish as you go.
I added a bit more garlic powder, salt, pepper and smoked paprika as it was finishing the cooking process.
Topped with a shredded nacho flavored cheese and plain Greek yogurt. Thank you!
Looks great, Kelli! Thank you for sharing!
Loved this and so easy to make. Added some cherry tomatoes and some beef better than bouillon. Will make again
So glad to hear, Michelle! Looks amazing!
Simple ingredients, yet delicious! This is on repeat in my house, as I make it at least once a month. I use very lean organic ground beef, so it feels healthy, too.
So glad to hear, Bonni! Thank you!
This is a family favorite! I’ve started buying ground beef whenever it’s on sale then freezing just so we can always make it