This easy recipe for Ground Beef and Potatoes is everything I never imagined something as simple as fried potatoes and hamburger could be! It’s a flavor-packed, one-pan, family-friendly dinner that’s become one of my most-loved recipes and a go-to when you need ground beef dinner ideas.
5 Star Review
“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!”
— Maggie —
Meet the best ground beef recipe for busy weeknights.
Next time you have a pound of ground beef and need a dinner idea, this easy recipe is your answer!
While “meat and potatoes” often describes someone who shies away from flavor, this skillet meal is LOADED with it, without being overwhelming.
This recipe is a personal favorite of my young nieces, and even though Ben and I don’t have children, I still cook this ground beef recipe for us all the time. It’s quick, easy, and delicious!
Why This Ground Beef and Potatoes Recipe Works
- It gets you out of the taco-and-burger rut. One reader commented that this was one of her favorite things about it! It’s just as appealing, but provides a refreshing change of pace. (Want more creative ground beef ideas? Try my Korean Beef Bowl or Hamburger Stroganoff.)
- Picky eaters and adventurous eaters both clean their plates. The meat-and-potato folks at your table will feel right at home, and the smoky, spicy flavor keeps the amateur gourmands interested also. Readers tell me their kids go back for seconds.
- You probably already have everything. It’s budget-friendly and made with pantry staples. Several readers have mentioned making it on a night they didn’t plan ahead, without a trip to the store.
- It’s a whole dinner in one skillet. Protein, potatoes, and vegetables cook together in one pan, with 26 grams of protein per serving and only one pan to wash in the end!
How to Make Ground Beef and Potatoes
Key Ingredients
- Lean Ground Beef. I use 90% or 93% lean. If you use a fattier blend like 85% or 80% lean, spoon off the extra fat after the beef browns so the skillet isn’t greasy.
- Potatoes. I tested this recipe with both Yukon gold potatoes and russet potatoes. I preferred the Yukon golds for their buttery flavor and because they hold their shape better than russets. They also are less starchy, so they did not stick to the pan as easily.
- Onion and Red Bell Pepper. They cook directly with the beef and get tender in the same amount of time. Any color bell pepper works. Readers have also swapped in shredded carrots, and diced mushrooms are a nice way to stretch the beef further.
- Worcestershire and Dijon. Don’t skip! They add savory, tangy depth and are a big part of why it doesn’t taste like plain meat and potatoes.
- Spices. Smoked paprika, garlic powder, oregano, salt, and pepper. Make sure your paprika is smoked, not regular, since it gives the dish its smoky flavor. Potatoes soak up a lot of seasoning, so taste at the end and add more salt if it needs it.
- Hot Sauce. Start with 1 teaspoon for gentle heat and go up from there. I love sriracha, and readers also like Cholula. If you’re not a hot sauce person, one reader used Japanese barbecue sauce instead. You can also serve the hot sauce on the side and let diners add their own.
- Toppings. A dollop of Greek yogurt or sour cream cools the heat, and shredded cheddar on top is a reader favorite.
The Directions
- Sauté the potatoes in oil until they are turning golden. They do not need to be completely tender at this point.
- 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!
Tips for Crispy, Tender Potatoes
- Cube the potatoes small. This lets the insides cook faster so the potatoes are tender by the time the outsides are crisp. Cut the potatoes to the same size so they all finish at the same time.
- Use a 12-inch or larger skillet. If the potatoes are too crowded, they will steam instead of crisp.
- Give the potatoes a head start. Wait until they are nearly tender and beginning to brown before proceeding with the recipe. If you rush it, the potatoes could still be too firm.
- Don’t skimp on the oil. Potatoes are starchy and dry, so they need oil to help them brown.
Recipe Variations
- Make it Cheesy. Finish the skillet with a big handful of shredded cheddar cheese.
- Turn It Taco. Swap the spice blend here for the spices in this favorite Taco Skillet.
- Add Greens. Stir in handfuls of torn baby spinach at the end to wilt.
- Shortcut. Swap diced frozen hashbrown potatoes.
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.)
More Family-Friendly Ground Beef Dinner Ideas
Ground Beef and Potatoes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Video
This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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.
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
Serving: 1(of 4)Calories: 387kcalCarbohydrates: 28gProtein: 26gFat: 19gSaturated Fat: 5gCholesterol: 74mgPotassium: 1045mgFiber: 5gSugar: 5gVitamin A: 1484IUVitamin C: 66mgCalcium: 53mgIron: 4mg
I accidentally doubled the potatoes and this still turned out great. Thanks for the recipe!
So glad to hear it still worked, Amira! Thank you!
I was originally going to make burgers with the ground beef, but I didn’t have any buns. I found this recipe instead and already had potatoes, so I went with it. Honestly, I’m glad I ran out of buns because this was much better than the dinner I had originally planned. Thank you!
So glad to hear, Lindsey! Thank you!
One of my favorites, this time without paprika and spring onion.
Looks so good, Anders! Thank you for sharing!
My family loves anything with ground beef, so I knew this was worth trying. The potatoes were my favorite part because they soaked up all that flavor. We ended up eating more than I planned!
So glad to hear you enjoyed, Sheryl! Thank you!
My family mopped this right up. one commented that it tasted like beef stew in a skillet. I had trouble with the potatoes sticking to the pan, which I attributed to using white potatoes and/or the wrong pan heat.
Glad it was a hit, SJR! Thank you!
My kids are usually pretty picky about potatoes, but they actually ate these with the beef. I cut the potatoes a little smaller so they would cook faster, and that worked out well. I was honestly just happy to see everyone eating dinner without complaints.
So glad to hear it was a hit with the kids, Mikayla! Thank you!
This recipe is SO EASY, and so flexible! You probably already have everything on hand. I
made it for dinner when my teenage son and his friend were here. Why didn’t I double it? It truly is a weeknight recipe you can have on the table in 30 minutes.
So glad it is a hit, Erica! Thank you!