This one-pan meal combines savory ground beef and tender potatoes for a filling dinner. It is a quick-cooking dish that requires minimal cleanup and uses common pantry staples.
List of ingredients
- 1 pound ground beef – lean or regular
- 2 pounds potatoes – peeled and diced into cubes
- 1 large onion – diced
- 2 cloves garlic – minced
- 1 teaspoon salt – for seasoning
- 1/2 teaspoon black pepper – freshly ground
- 2 tablespoons vegetable oil – for sautéing
- 1/2 cup beef broth – to create a savory simmer
- 1 teaspoon paprika – for color and warmth
- 1/2 cup shredded cheddar cheese – optional for topping
step-by-step instructions
- Heat the oil: Place vegetable oil in a large skillet over medium-high heat until shimmering.
- Cook potatoes: Add the diced potatoes to the skillet and cook for about 10 minutes, or until they start to soften.
- Brown the beef: Add the ground beef to the pan, breaking it apart with a spatula, and cook until browned.
- Sauté aromatics: Stir in the diced onion and minced garlic, cooking until the onion becomes translucent.
- Season and simmer: Stir in the salt, pepper, and paprika, then pour in the beef broth and bring the mixture to a simmer.
- Tenderize potatoes: Reduce the heat to low, cover the skillet, and cook for another 10 minutes until the potatoes are tender.
- Melt cheese: If using cheese, sprinkle the shredded cheddar over the top and cover for 2-3 minutes until melted.
- Finish and serve: Serve the dish hot, garnished with fresh parsley if desired.
Cooking Success Tips
Choose the Right Potato Variety
Yukon Gold potatoes are ideal because they hold their shape well during simmering. Russet potatoes can be used for a fluffier, more broken-down texture that thickens the sauce.
Ensure Proper Beef Browning
Avoid overcrowding the pan when adding the meat to ensure a good sear. Browning the beef properly develops a deeper flavor through the Maillard reaction.
Maintain Uniform Potato Dicing
Cut your potato cubes into consistent half-inch sizes. This ensures that every piece cooks at the same rate and prevents some from being mushy while others remain hard.
Manage Your Heat Levels
Start with medium-high heat to get a crust on the potatoes and beef. Switch to low heat for the simmering stage to avoid burning the bottom of the skillet.
Add Aromatics at the Right Time
Add the garlic and onion after the meat is browned. Garlic burns quickly at high temperatures, so adding it later preserves its delicate flavor.
Ingredient Substitutions
Alternative Meat Choices
Ground turkey or ground chicken can replace beef for a leaner option. You may need to add an extra tablespoon of oil since these meats have less natural fat.
Substituting White Potatoes
Diced sweet potatoes provide a nutrient-dense and slightly sweeter alternative. Reduce the paprika slightly to allow the sweetness of the potato to shine.
Broth Variations
Vegetable broth is a suitable replacement if you prefer a lighter taste. Low-sodium versions are recommended to better control the overall saltiness of the dish.
Different Cheese Options
Monterey Jack or Pepper Jack cheese can be used for a creamier or spicier finish. Use a sharp cheddar if you want a more pungent and bold flavor profile.
Cooking Oil Alternatives
Avocado oil or canola oil are excellent substitutes for vegetable oil. Both have high smoke points, making them safe for medium-high heat cooking.
Flavor Variations
Adding Colorful Bell Peppers
Sauté diced red and green bell peppers along with the onions. This adds a subtle sweetness and a vibrant visual appeal to the skillet.
Incorporating Fresh Carrots
Add finely diced carrots during the potato cooking phase. Carrots add an earthy sweetness and extra vitamins to the meal.
Adding Frozen Green Peas
Stir in a handful of frozen peas during the final three minutes of cooking. The residual heat will warm them through without overcooking them.
Using Smoked Paprika
Replace standard paprika with smoked paprika for a woody, campfire-like aroma. This gives the beef a depth of flavor similar to grilled meat.
Creating a Creamy Sauce
Stir in a tablespoon of sour cream or heavy cream after turning off the heat. This transforms the beef broth into a rich, velvety sauce.
Serving Recommendations
Pairing with Green Vegetables
Serve this dish with steamed broccoli or sautéed spinach. The brightness of green vegetables balances the richness of the beef and cheese.
Adding a Crisp Side Salad
A fresh garden salad with a light vinaigrette is a great accompaniment. The acidity in the dressing cuts through the density of the potatoes.
Serving with Garlic Bread
Toasted garlic bread is perfect for scooping up the remaining savory broth. Brush baguette slices with butter and garlic before oven-toasting.
Using Fresh Garnishes
Top the finished meal with thinly sliced green onions or chopped cilantro. These fresh herbs provide a sharp contrast to the cooked ingredients.
Serving Over Steamed Rice
For an extra hearty meal, serve the beef and potato mixture over a bed of white or brown rice. This is a great way to stretch the meal for more people.
Storage and Preservation
Refrigerator Storage Method
Place leftovers in an airtight glass or plastic container once cooled. The dish will stay fresh and safe to eat for up to three days.
Freezing for Long Term
This meal freezes well for up to 60 days. Store it in freezer-safe bags or containers, ensuring there is a little room for expansion.
Safe Thawing Process
Thaw frozen portions in the refrigerator overnight before reheating. This prevents the potatoes from becoming grainy or overly soft.
Reheating Guide
Using the Microwave
Place a portion in a microwave-safe dish and cover it with a damp paper towel. Heat in short intervals, stirring in between to ensure even warmth.
Stovetop Reheating
Place the leftovers in a skillet over medium-low heat. Add a splash of beef broth or water to restore the moisture and prevent sticking.
Oven Reheating Method
Transfer the mixture to a baking dish and cover it with aluminum foil. Heat at 350 degrees Fahrenheit until the center is hot.
Make-Ahead Strategies
Prepping Vegetables in Advance
Peel and dice your potatoes and onions a day before cooking. Store the diced potatoes in cold water in the fridge to prevent browning.
Pre-Browning the Beef
Brown the ground beef in advance and store it in the refrigerator. This reduces the active cooking time on the night of service.
Batch Cooking for the Week
Double the recipe to create multiple meal-prep portions. Divide the finished dish into individual containers immediately after cooking for easy grabbing.
Troubleshooting Common Issues
Preventing Mushy Potatoes
Do not stir the potatoes too frequently during the first 10 minutes of cooking. Allowing them to sit undisturbed helps them develop a firm crust.
Fixing a Thin Sauce
If the broth is too watery, simmer the mixture without the lid for five minutes. This allows the liquid to reduce and thicken naturally.
Correcting Over-Seasoning
If the dish is too salty, stir in a small amount of unsalted beef broth or water. A pinch of sugar can also help balance excessive salt.
Dealing with Burnt Garlic
If the garlic browns too quickly, remove the pan from the heat immediately. If it tastes burnt, it is best to restart the aromatic phase of the recipe.
Frequently Asked Questions
Can I use frozen diced potatoes?
Yes, you can use frozen potatoes. Sauté them for a few extra minutes to evaporate excess moisture before adding the beef.
Is peeling the potatoes mandatory?
Peeling is optional. You can leave the skins on for added nutrients, provided the potatoes are scrubbed clean before dicing.
Can this recipe be made without cheese?
Yes, the cheese is entirely optional. The beef, potatoes, and broth provide plenty of flavor on their own.
Can I make this in a slow cooker?
Yes, but the texture will be more like a stew than a skillet hash. Brown the meat and potatoes in a pan first for the best flavor results.
What is the best beef fat percentage?
An 80/20 or 85/15 ground beef works best. The fat provides flavor and helps brown the potatoes, though you can drain excess grease if desired.
Print
Hearty Skillet Ground Beef and Potatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Dive into this comforting Ground Beef and Potatoes recipe! Savory beef, tender potatoes, & a rich broth combine in one skillet for a hearty weeknight meal.
Ingredients
- 1 pound ground beef
- 2 pounds potatoes (peeled and diced)
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 1 teaspoon paprika
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Step: Heat the vegetable oil in a large skillet over medium-high heat.
- Step: Add the diced potatoes and cook for about 10 minutes, or until they start to soften.
- Step: Add the ground beef, breaking it apart with a spatula. Cook until the beef is browned.
- Step: Stir in the diced onion and minced garlic, cooking until the onion is translucent.
- Step: Season with salt, pepper, and paprika. Pour in the beef broth and bring to a simmer.
- Step: Reduce heat to low, cover, and cook for another 10 minutes, or until the potatoes are tender.
- Step: If using, sprinkle shredded cheddar cheese over the top and cover for 2-3 minutes to let the cheese melt.
- Step: Serve hot, garnished with fresh parsley if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Leftovers can be frozen for up to 60 days; thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 537 kcal
- Sugar: 6 g
- Sodium: 876 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 110 mg