Ground Beef and Potatoes Skillet with Golden Potatoes and Shredded Cheese
By Isabella Quinn
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
This one-pot dish takes 15 minutes to make and 20 minutes or less to cook, so it's a quick and easy dinner choice for weeknights. Make ground beef and yellow potatoes with paprika-seasoned vegetables in broth. Add shredded cheese and parsley and green onions. Serve directly from the pan hot.
Russet or Yukon Gold potatoes are fried in olive oil to brown and color; then return them to the pan. Lean ground beef is browned in the same pan, followed by onion, garlic, and red bell pepper. Seasonings include paprika, garlic powder, onion powder, thyme or Italian seasoning mix, salt, and pepper. Use broth or water for the short simmer.
Make sure the potatoes are soft and have brown spots before serving them and the beef is brown but has no pink areas. Vegetables cooked with beef should be soft and fragrant when served. The biggest error made in preparing this recipe is adding broth to the potatoes before browning. The potatoes need to be sautéed for proper texture.
Serve hot from the skillet or in deep bowls with extra cheese and a green salad. To warm leftovers, allow them to cool completely, then refrigerate in an airtight container and reheat in a skillet with beef broth to avoid drying out the meat.
Why we keep this one around
- Reduces preparation time because potatoes, beef, and vegetables are cooked together in one pan, and potatoes are set aside briefly rather than in a second pan.
- Uses common supermarket ingredients, including potatoes, ground beef, onion, bell pepper, and dried spices. No special ingredients are required to make this dish.
- Can be prepped and cooked in 15 and 20 minutes, including cooking time for potatoes and other add-ins of choice.
- Avoids special equipment by using a cast-iron skillet for most cooking steps, including preparing potatoes, meat, and other vegetables.
- Offers seasoning options, such as thyme and Italian herbs, liquid options, such as broth and water, and topping options, such as cheese, parsley, and green onions, for home cooks with few ingredients.
- Serves as a main dish; customers can eat the cooked beef, tender potatoes, other vegetables, and broth as a meal without other side dishes.
Ingredients
- •1 lb ground beef
- •4 medium russet or Yukon Gold potatoes (diced)
- •½ cup beef broth or water
- •2 tbsp olive oil
- •1 medium onion (finely chopped)
- •1 red bell pepper (chopped)
- •2 cloves garlic (minced)
- •1 tsp paprika
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp dried thyme or Italian seasoning
- •salt (to taste)
- •black pepper (to taste)
- •fresh parsley or green onions (chopped, optional)
- •shredded cheese (optional)
Instructions
- 1
Warm olive oil in a generously sized cast-iron skillet over medium heat. Sauté the diced potatoes for 10 to 12 minutes, stirring occasionally, until golden-edged and tender, then transfer them to a plate.
- 2
Add additional olive oil to the same skillet, then crumble in the ground beef and cook, breaking it into small pieces, until caramel-brown and no pink remains.
- 3
Add the finely chopped onion, minced garlic, and chopped red bell pepper to the browned beef. Cook until the vegetables soften and release their aroma.
- 4
Sprinkle in the paprika, garlic powder, onion powder, dried thyme or Italian seasoning, salt, and black pepper. Stir thoroughly to distribute the seasonings.
- 5
Return the potatoes to the skillet and pour in the beef broth or water. Simmer gently for 5 minutes to let the ingredients meld.
- 6
Top the skillet with shredded cheese, chopped fresh parsley, and optional sliced green onions. Serve hot.
FAQ
Nutrition (per serving)
370
Calories
22g
Protein
22g
Fat
23g
Carbs
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