Ground Beef And Potatoes (Printable Version)
One-pan ground beef and potato skillet with bold flavor and simple prep.
# Everything You’ll Need:
→ Main Ingredients
01 -
2 tablespoons canola oil
02 -
1 pound Yukon Gold potatoes, peeled and diced into ¼-inch cubes
03 -
1 pound ground beef (93% lean)
04 -
1 small yellow onion, diced
05 -
1 red bell pepper, diced
→ Seasonings
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon Dijon mustard
08 -
2 teaspoons smoked paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon dried oregano
11 -
1 teaspoon kosher salt, plus more to taste
12 -
¼ teaspoon ground black pepper
13 -
1 teaspoon hot sauce (like Sriracha), plus more for serving
→ Garnish
14 -
2 green onions, thinly sliced
# Steps to Cook:
01 -
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the diced potatoes in a single layer. Cook without stirring for 5 to 7 minutes until the bottoms are golden. Flip and cook another 5 to 7 minutes, stirring occasionally, until crispy and tender. Transfer the potatoes to a plate and set aside.
02 -
In the same skillet, add the remaining tablespoon of oil. Add the ground beef and cook for about 4 to 5 minutes, breaking it up with a spoon until it's mostly browned. Add the onion and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the veggies are soft and the beef is fully cooked.
03 -
Add Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, black pepper, and hot sauce. Stir well to combine and let the flavors blend for about 2 minutes.
04 -
Return the cooked potatoes to the skillet. Toss everything together and cook for an additional 2 to 3 minutes until everything is heated through and well coated with seasoning. Taste and adjust seasoning as needed.
05 -
Remove from heat and garnish with sliced green onions. Serve immediately. Optional toppings include shredded cheese, fried eggs, or more hot sauce.
# Extra Suggestions:
01 -
Cut potatoes into uniform pieces for even cooking
02 -
Don't overcrowd the skillet so the potatoes crisp properly
03 -
Let beef cook undisturbed at first to brown better
04 -
Add extra veggies like zucchini, mushrooms, or spinach for more volume
05 -
Refrigerate leftovers for up to 3 days or freeze for up to 2 months