Simple. Satisfying. Savory. There’s a reason Ground Beef and Potatoes is a timeless family favorite. This skillet-style dish combines juicy ground beef with tender golden potatoes, sautéed onions, garlic, and just the right blend of spices. Everything cooks in one pan, making cleanup a breeze—and it’s endlessly versatile, too.
Whether you’re feeding a hungry family, cooking on a budget, or meal-prepping for the week ahead, this recipe is a winner. It’s cozy and comforting, like a hug in a bowl, and you probably have most of the ingredients on hand already.
Serve it with a fried egg on top, wrap it in tortillas for a hearty burrito filling, or enjoy it as-is with a side salad or steamed veggies. You can dress it up or keep it humble—but one thing’s certain: it disappears fast!
???? Ingredients (in grams)
Serves 4
- 450g ground beef (80–85% lean)
- 500g potatoes (Yukon Gold or russet), diced into small cubes
- 150g yellow onion, diced
- 10g garlic (2 cloves), minced
- 30g tomato paste (2 tbsp)
- 250ml beef broth (or water)
- 15ml olive oil (1 tbsp)
- 1 tsp salt (5g)
- 1/2 tsp ground black pepper (2g)
- 1/2 tsp smoked paprika (2g)
- 1/2 tsp dried thyme or Italian seasoning (2g)
- Optional: 30g shredded cheddar cheese or parsley for garnish
???????? Instructions
1. Prep the Potatoes:
Wash and dice the potatoes into small, evenly sized cubes (about 1cm thick). This ensures quick and even cooking.
2. Brown the Beef:
In a large skillet over medium-high heat, add the olive oil and ground beef. Cook for 5–6 minutes, breaking it apart as it browns. Drain excess fat if needed.
3. Add Onions and Garlic:
Add diced onions and cook for 3 minutes, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Season and Simmer:
Stir in the tomato paste, salt, pepper, paprika, and thyme. Mix well to coat the meat.
5. Add Potatoes and Liquid:
Add the diced potatoes and pour in the beef broth. Stir everything together, bring to a gentle simmer, then cover the skillet.
6. Cook Until Tender:
Reduce heat to medium-low. Let it cook covered for 15–20 minutes, stirring occasionally, until potatoes are fork-tender and most of the liquid is absorbed.
7. Crisp and Finish:
Remove the lid and let it cook uncovered for another 5 minutes to allow the bottom to crisp slightly. Top with cheese or fresh herbs if using.
8. Serve:
Spoon into bowls and enjoy hot!
????️ Serving Suggestions
- Top with a fried or poached egg for a hearty breakfast or brunch.
- Serve with a simple green salad or steamed vegetables for a balanced plate.
- Wrap it in warm tortillas with salsa and avocado for an instant burrito.
- Add a spoonful of sour cream or Greek yogurt for creaminess.
???? Nutrition Facts (Per Serving – Approximate)
- Calories: 430
- Protein: 24g
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 4g
- Sugars: 3g
- Sodium: 700mg
Note: Nutrition may vary depending on exact ingredients and serving size.
???? Tips & Tricks
- Use lean beef if you prefer less fat or substitute with ground turkey.
- Cut the potatoes small so they cook evenly and quickly.
- Make it spicy by adding diced jalapeños or a pinch of red pepper flakes.
- Add veggies: Bell peppers, corn, peas, or zucchini work well.
- For extra crisp: Let the mixture sit in the pan for a few minutes at the end without stirring to get crispy bits on the bottom.
???????? A Creative Twist from Me for Your Website
To take this dish to the next level, try making Ground Beef and Potato Hash-Stuffed Peppers! Use the mixture to fill halved bell peppers, top with shredded cheese, and bake at 190°C (375°F) for 20–25 minutes until bubbly and golden.
Or turn it into a Ground Beef & Potato Shepherd’s Pie by topping the finished mix with mashed potatoes and baking until golden. It’s the ultimate comfort casserole.
Additionally, consider offering a make-ahead freezer version for busy families—just cool, pack in airtight containers, and freeze for up to 3 months.
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