A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.
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5 Star Review
“We have made this recipe multiple times, and everybody loves it!! We usually have ingredients on hand, and it’s very budget friendly. Perfect for busy nights filled with sports and activities. One pan clean up and full bellies for a busy night ahead!”
— Maggie —
The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!
- It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
- A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.
Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.
As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?
Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.
An Easy Ground Beef Recipe
Lean ground beef is a versatile protein.
It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).
Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.
Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.
Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.
Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)
While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).
This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.
What we have is a ground beef dinner idea for all!
Tip!
For another family favorite, check out my Homemade Hamburger Helper, one of my all-time most popular recipes with ground beef. Ground Beef Casserole and Ground Beef Pasta are other comforting and classic ground beef recipes.
How to Make Ground Beef and Potatoes
Key Ingredients
- Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
- Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
- Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
- Worcestershire Sauce. Gives the dish depth and umami flavor.
- Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
- Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
- Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.
The Directions
- Sauté the potatoes in oil.
- Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.
- Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
- To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
Leftover Ideas
- I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
- Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)
What to Serve with Ground Beef and Potatoes
Ground Beef and Potatoes
Video
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Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
- 1 pound 93% lean ground beef
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
- 2 green onions sliced
- FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)
Instructions
- Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
- Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
- Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
- Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
- Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
- TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
Nutrition
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Our Favorite Ground Beef Recipes
If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!
From cozy casseroles to quick skillet meals, there’s something for every craving.
Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.
Instructions were easy to follow. Great flavor and I will definitely make again. It would be simple to change out ingredients for what’s on hand! I love this type of recipe.
So glad to hear, Lauri! Thank you!
Erin, this recipe is a winner! So glad I tried it and now will make it again frequently. I have your cookbook that I use often. Keep up the good work
Thank you so much, Joan!! I really appreciate the support!
This recipe was easy to follow. It took the potatoes longer to cook for me. I added broth and simmered like some other people had suggested. I made yellow rice and wrapped the beef mixture with rice and cheese, then wrapped it all in tortillas and baked at 350. Topped with sour cream and they were yummy!
So glad you enjoyed it, Erin! Thank you!
This was a big hit in my house!
Great to hear! Thank you Lori!
It was very easy to make. Tasted delicious and one pan clean up.
So glad you enjoyed it, Judie!
I made this recipe last week and it will be entering my permanent rotation! I added one dehydrated and ground up habanero to the meat while it was browning and it was AMAZING! Thanks, Erin! This recipe is a must make!
Yay! Thank you Marcus!
I agonized over how to rate this. Even though I didnt care for the flavors in this recipe, it was a quick easy meal, and I think the recipe itself is good. It may have been the smoked paprika. I have only made 2 recipes using it, and I haven’t cared for either one. So now I know to omit it in future recipes! I did enjoy this recipe more when I topped it with yogurt, or a fried egg.
Hi Sandy! I agree, it was probably the smoked paprika. Some people either love it or hate it. Definitely go with whatever you prefer! Thank you for the review!
Excellent and I added cubed sweet potato as well….great spices and served with home baked dinner rolls, and yogourt. . So easy to make
Great to hear! Thank you Alice!
I finally got around to making the August challenge…and oh how I wish I’d tried this sooner. This is SO tasty! I did not add any hot sauce as I put in poblano pepper in addition to the red pepper. We ate it exactly how it is w a side salad and topped with a homemade aioli.
So glad it was a hit, Christine! Make sure to check out this month’s challenge: apple bread!
This came together so quickly, which I appreciated after work. The potatoes softened nicely and blended with the beef flavor. My kids ate most of it without fuss, which is a win. I might throw in some other veggies next time to sneak more into their dinner.
So glad to hear, Meredith!
This sounds delicious. I will be trying the recipe this week. Under the nutrition, please share the grams of sodium, I did not see it listed.
Hi Bcrowl, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!