Ground Beef And Potatoes Skillet Recipe

There’s something undeniably comforting about a simple skillet dinner, especially when it’s a hearty combo like ground beef and potatoes. It’s a dish that feels like a warm hug on a busy weeknight, especially when you’re craving something savory and satisfying but don’t have the time (or energy) for anything elaborate. This Ground Beef and Potatoes Skillet recipe is one of those go-tos in my kitchen. It’s easy, uses basic ingredients, and comes together in under 30 minutes. And, as a bonus, you’ll only need one pan! Fewer dishes to clean up afterward is always a win in my book.

I remember growing up, my mom would make something similar whenever she wanted to whip up a quick, hearty dinner. The smell of the onions caramelizing in the pan, the sizzle of the beef, and that earthy aroma of potatoes cooking – it’s one of those meals that just feels like home. These days, I’ve made it my own by adding a few flavor tweaks like Worcestershire sauce and tomato paste, which really elevate the dish. If you’re looking for a cozy, crowd-pleasing recipe, this skillet dinner hits all the right notes.

this RECIPE

🍳 Why this ground beef and potatoes skillet is a weeknight game-changer

This skillet meal isn’t just about convenience (though, let’s be real, that’s a huge selling point!). The beauty of this dish lies in its versatility and deep flavors. The combination of tender potatoes, flavorful beef, and aromatic garlic and onions is just magic. Plus, you can customize it based on what’s in your pantry or to suit your dietary preferences. I also love that it’s a balanced meal – protein, carbs, and lots of flavor all in one pan. And it’s forgiving! If you’re out of an ingredient or two, you can easily substitute and still end up with something delicious.

A nostalgic dish with a modern twist

This dish may remind you of something from your childhood. Ground beef and potatoes are such a classic combo, but the addition of Worcestershire sauce and tomato paste gives it a more modern and robust flavor. Fun fact: Worcestershire sauce, that umami-packed ingredient, has British roots and was originally used as a way to enhance meat dishes. Over time, it’s become a pantry staple around the world, and for good reason! It adds a subtle tangy depth to the beef, while the tomato paste brings in a hint of sweetness to balance the savory flavors.

Let’s talk ingredients: simple, but oh-so-tasty

• Ground beef: I usually opt for 80/20 ground beef (that’s 80% lean, 20% fat), which strikes a nice balance between flavor and tenderness. If you want something a bit leaner, ground sirloin works well too. For a lower-fat option, you could use ground turkey or chicken, though the beef really gives the best flavor in this dish.
• Potatoes: I love using russet potatoes because they hold up well when cooked and get nice and tender. But don’t worry if you only have red or yellow potatoes – they work great too and can add a slightly different texture. Just dice them small so they cook evenly.
• Onions and garlic: These two are the backbone of this recipe. The onions bring sweetness and depth as they cook down, and the garlic gives a wonderful aromatic punch. If you don’t have fresh garlic on hand, you can use garlic powder, but fresh is always best.
• Tomato paste: This might seem like a small ingredient, but it makes a big difference. It adds a rich, concentrated tomato flavor that deepens the sauce without turning the dish into a tomato-based stew.
• Worcestershire sauce: This little bottle is like magic for beef. It’s tangy, a little sweet, and loaded with umami, making the beef taste even beefier (if that’s possible!). If you’re out of Worcestershire sauce, a dash of soy sauce with a bit of vinegar could work as a substitute.
• Beef broth: This helps steam the potatoes and keeps the dish moist as it simmers. You can also use chicken or vegetable broth if that’s what you have on hand, though beef broth will bring the most flavor.
• Fresh herbs: Parsley is my go-to garnish, but feel free to use whatever herbs you like. Green onions, chives, or cilantro would all be tasty and add a fresh pop of color at the end.

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

For this recipe, a good skillet is key. You’ll want something large and deep enough to hold everything – the beef, potatoes, and all the yummy juices. I love using my cast-iron skillet because it heats evenly and adds a little extra flavor, but any deep sauté pan will work just fine. A wooden spoon or spatula is also great for breaking up the ground beef and stirring everything together.

If you don’t have a lid for your pan, don’t worry – you can use a sheet of foil to cover it while the potatoes are cooking. Other than that, no fancy tools are needed. This dish is all about keeping things simple!

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

1. Brown the beef: Start by heating up your oil in the skillet. Once it’s hot, add the ground beef and season it with salt and pepper. Here’s a tip: don’t stir it around too much at first. Let it sit for a few minutes to develop a nice brown crust. This caramelization adds flavor! I used to constantly stir the meat, and it would end up more steamed than browned, so patience is key here.
2. Add the aromatics: Once the beef is browned, toss in the onions. They’ll soften and soak up all those beefy juices, adding even more flavor to the dish. After a few minutes, add the garlic and tomato paste. You only need to cook them for a minute or two – just enough to bring out their flavors without burning the garlic.
3. Potatoes and broth: Now, add the diced potatoes, beef broth, and Worcestershire sauce. Give everything a good stir, making sure the potatoes are coated in all those delicious flavors. Cover the pan and lower the heat. This part requires a little patience (and trust me, I’ve been tempted to crank the heat up before), but slow and steady wins here. Let everything simmer for 20-25 minutes until the potatoes are fork-tender. Stir every so often to prevent sticking.
4. Final touches: Once the potatoes are cooked, give the dish a taste and add more salt if needed. If I’m feeling fancy, I’ll throw in a handful of chopped parsley or chives right before serving.

Variations: make it your own

One of the best things about this dish is how flexible it is. Over the years, I’ve played around with it, and here are a few variations that have worked really well:

• Vegetarian version: Swap out the ground beef for plant-based meat or crumbled tofu. You can also bulk it up with more veggies – think mushrooms, zucchini, or bell peppers.
• Gluten-free: This dish is naturally gluten-free, but make sure to double-check the Worcestershire sauce you’re using, as some brands contain gluten.
• Spice it up: If you like things spicy, add a pinch of crushed red pepper flakes or a dash of hot sauce while you’re cooking the beef.
• Seasonal vegetables: In the summer, I’ll sometimes add in diced zucchini or corn for a lighter version. In the fall or winter, sweet potatoes are a great substitute for regular potatoes.

How to serve it up in style

This dish is hearty enough on its own, but if you’re serving it for a dinner party or just want to fancy it up a bit, try adding a side salad or some roasted vegetables. A dollop of sour cream on top is also a nice touch (trust me on this one). You can serve it family-style right out of the skillet, which adds to the cozy, rustic vibe of the meal.

For garnishes, fresh parsley, chives, or a sprinkle of grated cheese all work well. And if you want to get really creative, a fried egg on top makes this dish extra indulgent!

drink pairings

I love serving this skillet meal with something refreshing and light. A crisp, cold lemonade or a sparkling water with a squeeze of lime complements the richness of the beef. If you’re in the mood for something cozy, a warm cup of herbal tea, like chamomile or mint, would be a lovely way to balance out the savory flavors of the dish.

Storage and reheating tips

Got leftovers? Lucky you! This dish reheats beautifully. Just store it in an airtight container in the fridge for up to three days. When you’re ready to eat, pop it in the microwave or reheat it in a skillet over medium heat. If it looks a little dry, add a splash of beef broth or water to revive the flavors.

You can also freeze this meal for up to three months. Just make sure to thaw it in the fridge overnight before reheating. One tip I’ve learned: freeze it in individual portions so you can grab and go when you need a quick meal.

Scaling the recipe for more (or fewer) servings

This recipe is easy to double if you’re feeding a crowd. Just make sure you’re using a large enough skillet, or brown the beef in batches so it doesn’t steam. If you’re cooking for one or two, you can halve the recipe – it scales down beautifully without any issues. The key thing to remember when scaling is to keep an eye on the cooking time for the potatoes. If you’re making a smaller batch, they might cook a little quicker.

Potential issues and how to avoid them

One common issue with this recipe is undercooked potatoes. To avoid this, make sure to cut the potatoes into evenly-sized cubes and cook them until they’re fully tender. If your skillet is too hot, the outside of the potatoes might cook faster than the inside, so keeping the heat low and steady is crucial.

Another potential pitfall is overcrowding the pan, which can cause the beef to steam instead of brown. If your skillet feels too full, try browning the beef in batches for better results.

Give this recipe a try!

I really hope you give this Ground Beef and Potatoes Skillet a try. It’s the kind of dish that’s perfect for those busy nights when you just want something quick, easy, and satisfying. Plus, it’s super versatile – you can switch things up depending on what you have on hand or your personal preferences. So, grab your skillet and enjoy this cozy, comforting meal!

Frequently Asked Questions

1. Can I use a different type of potato?
Absolutely! While russet potatoes work best for their starchy texture, you can use red or yellow potatoes. They may be slightly waxier but still delicious.

2. What if I don’t have Worcestershire sauce?
You can substitute soy sauce with a splash of vinegar for a similar umami flavor.

3. Can this dish be made ahead of time?
Yes! You can make it up to three days in advance and store it in the fridge. Just reheat gently in a skillet or microwave when ready to serve.

4. Can I freeze the leftovers?
Yes, this dish freezes well. Store in individual portions for up to three months. Thaw overnight in the fridge before reheating.

5. How can I make this dish spicier?
Add some crushed red pepper flakes or a dash of hot sauce while cooking the beef for a spicy kick.

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