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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Made this tonight since I didn’t plan ahead. I had all the ingredients, doubled the recipe (for my 4 big eaters), used just 1 lb. of beef plus some cubed white button mushrooms for the other lb. of ‘beef’. Served it with quinoa for ‘carb’, and family liked it so much! I don’t use much smoked paprika, so they thought it was a delicious alternative flavor. Glad I opened your email today-this dish came together quickly, is healthy, and tasty. It will be included in my rotation. Thank you so much for sharing!
So glad to hear you enjoyed it, Ginny! Thank you!
My son’s words were, “That was amazing, I’m going for seconds.” :-) I copied the recipe as is, served it on bed of brown rice with a dallop of sour cream and a house salad. I already had all of the ingredients. It was convenient, quick and delicious. Recommended!
So great to hear! Thank you Tanisha!
A boiling mess of potatoes and ground beef. I would return this to the kitchen at a restaurant. The water from the ingredient does not just disappear. Yes, I am cooking it uncovered.
I’m sorry to hear you had trouble with the recipe, Ken. Maybe we can troubleshoot it, the water from which ingredient?
No where on the recipe list does it say to add water? So I’m not sure what you are talking about…made this recipe and it turned out great.
Glad to hear you didn’t have any issues with the recipe, Aly! Thank you!
As many others did too, I didn’t use Smoked Paprika in this, but it turned out great. We like things a little spicier, so threw in some additional Cayenne and hot sauce, as well as some hot sauce and sour cream on top when it was all served up.
Served this over Basmati rice and I’m very happy with how it turned out. I’d still make a few adjustments, because it feels like it belongs in a category of ethnicity, but I can’t quite place it. I’d experiment a little bit to find out whether that’s leaning towards Latin/Spanish or Indian flavours.
All things considered, I’m torn between an 8 or 8.5/10.
I would however recommend a bit more liquid in the meat sauce, if you’re using lean like we did – whether that’s a broth or water.
Comes together quickly, sans prep work if you’re like me.
Perfect week night dinner that everyone will love.
Glad to hear you enjoyed it, Tyler! Thank you!
I substitute with ground chicken and it’s really good
Great to hear, Jeannette! Thank you!
We love this recipe. I did tweak it a little after the first time.
I add a tbsp. Of ketchup and a tbsp of HP sauce.
A few red pepper flakes, as you like.
EXCELLENT, quick dish .⭐️⭐️⭐️⭐️⭐️
Thanks Lily!
great recipe! have made many times for my husband and I. doubled the recipe for the family (kids 11,9 and 5) just left out the hot sauce and everyone liked it! topped with dollop of sour cream and Sriracha served with steamed green beans.
YAY, thanks for sharing!! xo
I would make this recipe again! so glad I tried it
Great to hear, Erica! Thank you!
Just curious… the video just shows adding all the ingredients to the pot at once whereas the written instructions are different.
Hi Linnea, just reviewed the video against the recipe and am not seeing what you are seeing, which step is different? Thank you!
Hi,
Not sure if you wanted me to respond here. You don’t have to publish my curiosity… lol. On the video it looks like the pot is on a counter and you are adding things without cooking. I was confused because I didn’t see the stove and thought you were just throwing everything into a pot on the counter.
Hi Linnea! We reply and publish all comments made on blog post, to help anyone else who has questions. Definitely understand the confusion about the video. We are actually putting the mixture in a white skillet pan and it’s on a white tabletop hot plate. For further conversation feel free to email us at hello@wellplated.com Hope this helps!!
I would make this recipe again! So good. Only thing I did different was add a little water with the spices and used an orange pepper. Will become a staple!
Glad to hear you enjoyed it, Amanda!
This was really good! To make it even more easy and low-effort, I used pre diced hasbrown cubes. Great recipe, thank you :)
So glad you enjoyed it, Marianne!
Made this with a minor tweek; didn’t have red pepper, so added frozen peas near the end of cooking. Served it with rice. It was delicious, and just manageable heat for us. My 6 year old loved it, and asked if I could make it again sometime. That’s a major win in my book! Thanks!
Love the additional of the peas, Carrie! So glad you enjoyed it!
Super simple, easy and delicious Thank you :)!
Thank you Talia!
The spice combo in this was great! I had ground chicken in the fridge that I needed to use and decided to give this a shot. We LOVED it and can’t wait to try it with ground beef, too.
So happy to hear! Thank you Lesley!
Hi!
I was wondering – how would you modify the cooking instructions of this recipe for slow cooker?
Can’t wait to make it!
Hi Ricardo, I’ve actually not tested this out in the slow cooker, so it would be hard for me to say especially concerning the timing. If you decide to experiment, I’d love to know how it goes!
Great Recipe! My family loved it. I would definitely make it again.
Thanks so much, AK! Glad to hear!
I didn’t see the sodium mg listed under your nutrition list. Based on keeping up with my daily nutrition records, I would like to know how much sodium is in 1 of 4 containers?
Hi Grady, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
This recipe was super delicious and easy. I’m not a huge fan of hot sauce, so I subbed for Japanese Barbecue sauce and this was also a great flavor to add into the mix. It also held well for leftovers.
Yum! Thanks Carolyn!
Made this tonight and it was delicious!! I didn’t have Dijon or any mustard on hand so I used White Wine Vinegar and it was really good! I don’t like making changes to recipes but thought I’d share for others who might need a replacement.
Will definitely make this again! I love your recipes especially all your “one pot/pan” dinners. We live on a small boat and the less dirty dishes the better!
Glad you enjoyed it, Angie! Thank you!