Ground Beef And Potatoes Recipe

There’s something truly comforting about a skillet full of sizzling ground beef and potatoes. This dish, packed with smoky flavors and a satisfying mix of textures, quickly became one of my go-to meals for busy weeknights. It’s fast, flavorful, and requires only one pan (hello, easy cleanup!). Plus, it’s versatile enough that you can serve it up with a variety of sides or toppings to suit everyone’s tastes. Whether you’re in the mood for a cozy, home-cooked meal or need something quick and hearty after a long day, this recipe delivers every time.

I remember the first time I threw this dish together—my fridge was looking a little bare, and I had just a pound of ground beef, some potatoes, and a bell pepper hanging around. I wasn’t sure what to expect, but once I tasted that first bite, with its layers of savory beef, tender potatoes, and a kick of spice, I knew this was a keeper. Now, whenever I need a reliable, crowd-pleasing dinner, this recipe is top of mind.

this RECIPE

A little history on the humble beef-and-potato combo

You can find variations of beef and potato dishes in so many different cuisines. Whether it’s a hearty Irish beef stew, a Latin American picadillo, or even a classic hash, the pairing of ground beef with potatoes is timeless. Potatoes are such a staple food in so many cultures, and they pair beautifully with the rich flavors of beef. This dish keeps it simple but delivers big on flavor, thanks to seasonings like smoked paprika and Worcestershire sauce. Over time, the recipe has evolved, with modern cooks adding their own spins, like a dash of hot sauce for heat or a dollop of Greek yogurt for a creamy contrast.

Let’s talk ingredients: the key players in this recipe

• Ground beef: I like to use 93% lean ground beef here. It’s just the right balance of flavor and fat without being greasy. You could swap it out for ground turkey or chicken if you want a leaner option, but the beef adds a heartiness that really shines.
• Potatoes: Yukon Golds are my favorite because they’re buttery and cook up beautifully without falling apart. If you don’t have them, red potatoes or even sweet potatoes could work (sweet potatoes would add a nice contrast of sweetness!). Just make sure to dice them small for quicker cooking.
• Red bell pepper: This brings a mild sweetness and bright color to the dish. You can sub in a green bell pepper for a slightly more bitter flavor, or even add diced zucchini if you’re looking to sneak in extra veggies.
• Coles Worcestershire sauce: This gives the dish an umami depth and a bit of tang. If you don’t have it on hand, soy sauce can be a decent stand-in, though it will change the flavor slightly.
• mustard: It adds a slight sharpness and complexity that elevates the other ingredients.
• Smoked paprika: This ingredient is a game-changer. It adds a rich, smoky flavor that ties everything together. You can use regular paprika, but you’ll miss that subtle smokiness that makes the dish pop.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you really don’t need a ton of fancy kitchen gadgets, which is another reason I love it. A good, heavy-bottomed skillet (preferably cast iron) is your best friend here. Cast iron retains heat well, which helps get those potatoes crispy and golden, but if you don’t have one, any large nonstick skillet will do the trick.

Other than that, you’ll need a good sharp knife for chopping your veggies and a wooden spoon or spatula for breaking up the beef as it cooks. That’s it! No need for food processors or stand mixers—just simple tools for a simple (but delicious) meal.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the potatoes: Start by heating up your skillet with some canola oil over high heat. Once the oil is shimmering, reduce the heat to medium and toss in the diced potatoes. Stir them every now and then for about 6 minutes until they’re starting to get golden but still have a bit of firmness. (A tip here: don’t crowd the pan. Too many potatoes and they’ll steam instead of getting that nice crispy edge.)
2. Add the meat and veggies: Now, scoot those potatoes to the side and add your ground beef, diced onion, and bell pepper. Break up the beef with your spatula and cook until it’s browned all the way through. The onions and peppers will soften up beautifully and absorb all those beefy flavors.
3. Season it up: Time to bring in the flavor! Stir in the Worcestershire sauce, mustard, smoked paprika, garlic powder, dried oregano, salt, pepper, and hot sauce. The key here is to taste as you go. I’ve been guilty of overdoing the hot sauce once or twice—my advice? Start small and add more as needed!
4. Finish it off: Continue cooking until the potatoes are tender and the beef is fully cooked through. Give it all a stir and then toss in the sliced green onions for some freshness right at the end. Take a taste and adjust the seasonings if you need to.

Make it your own: variations and tweaks

• Vegan version: Swap out the ground beef for plant-based crumbles, and use vegetable broth or soy sauce instead of Worcestershire. You can also amp up the veggies by adding mushrooms, carrots, or even diced zucchini.
• Gluten-free option: This recipe is naturally gluten-free as long as your Worcestershire sauce is (some brands contain gluten, so double-check!). If you’re pairing it with rice or a gluten-free bread, you’re all set!
• Spicy twist: If you like it hot, go heavy on the hot sauce, or add a finely diced jalapeño when you cook the onions and bell pepper. For a smoky-spicy combo, try adding chipotle powder or even a few chipotle peppers in adobo sauce.
• Low-carb variation: Swap out the potatoes for cauliflower florets or cauliflower rice. It’s a great way to cut down on carbs while keeping the dish just as satisfying.

Serving and presentation: make it a meal

You can keep it simple and serve this ground beef and potatoes dish straight out of the skillet with a dollop of Greek yogurt or sour cream on top. Sprinkle some shredded cheddar cheese over the top for a melty, cheesy finish that’s hard to resist.

For something a bit heartier, serve it alongside cooked brown rice or cauliflower rice. I also love it with a simple green salad on the side or some roasted veggies to round out the meal.

beverage pairings

A cold, refreshing drink is the perfect partner to this savory dish. For a bit of tang, try a sparkling lemonade or a ginger ale, which complements the smoky and spicy notes of the dish. If you’re looking for something lighter, an iced tea with a splash of lemon works great, especially if you’re serving this on a warm evening. Another favorite of mine is a chilled cucumber-mint water—it’s super refreshing and a nice balance to the dish’s richness.

Storage and reheating tips

If you have leftovers (which I rarely do!), you can store them in an airtight container in the fridge for up to three days. When you’re ready to reheat, just pop it in the microwave or heat it back up in a skillet over medium heat. If you find the potatoes have lost a bit of their crispiness, you can always toss them back in a hot pan for a couple of minutes to bring them back to life.

Scaling the recipe: feed a crowd or just yourself

This recipe easily doubles if you’re feeding a bigger group—just make sure to use a large enough skillet so everything cooks evenly. On the flip side, if you’re cooking for one or two, halving the recipe works perfectly. I’ve found that the cooking times stay about the same whether you’re scaling up or down, though if you’re doubling it, you might need to add an extra minute or two to ensure the potatoes cook through.

Let’s troubleshoot: potential issues (and how to fix them)

• Potatoes not crispy enough? Make sure your pan is hot enough when you add them, and try not to stir too often. Let them sit and get a good sear!
• Too spicy? If you went a little heavy on the hot sauce, balance it out with a dollop of Greek yogurt or sour cream, or add a squeeze of fresh lime juice to cut the heat.

Give this recipe a try and make it your own!

This ground beef and potatoes recipe is the kind of dish you’ll find yourself coming back to again and again. It’s quick, comforting, and incredibly versatile—perfect for weeknight dinners or even meal prep. Feel free to experiment with the seasonings and ingredients, and let me know how you adapt it to your own taste!

Frequently Asked Questions

1. Can I use a different type of potato?
   Yes! Yukon Golds are my favorite, but red potatoes or even russets would work. Just make sure they’re diced small for quicker cooking.
2. Can I make this dish spicier?
   Absolutely! Add more hot sauce, or toss in a diced jalapeño with the onions and peppers for extra heat.
3. What can I serve this with?
   Brown rice, cauliflower rice, or even a side of crusty bread would complement the dish perfectly.
4. How do I store leftovers?
   Keep them in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove.
5. Can I make this ahead of time?
   Yes, this dish reheats well, making it great for meal prep. Just store in the fridge and reheat when you’re ready to eat.

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