This dish is made with affordable, everyday ingredients and requires minimal prep. It’s flexible, flavorful, and comforting—like a home-cooked classic that’s easy to customize. It all comes together in one skillet, which means fewer dishes and more convenience. Perfect as-is or served with eggs, cheese, or a dollop of sour cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Potatoes (Yukon gold or russet)
Onion
Garlic
Bell pepper (optional)
Olive oil or butter
Salt
Black pepper
Paprika or smoked paprika
Dried oregano or Italian seasoning
Optional garnishes: chopped parsley, shredded cheese, sour cream, hot sauce
Directions
Dice the potatoes into small, even cubes. Dice the onion and bell pepper, if using.
Heat olive oil in a large skillet over medium heat. Add the potatoes and cook for 10–12 minutes, stirring occasionally, until golden and mostly tender.
Add the onion, garlic, and bell pepper to the skillet. Cook for 3–4 minutes until softened.
Push the vegetables to one side of the pan and add the ground beef. Break it up with a spatula and cook until browned and cooked through.
Season the mixture with salt, pepper, paprika, and oregano. Mix everything together and cook for another 5 minutes to blend the flavors.
Taste and adjust seasoning if needed. Garnish with chopped parsley or cheese before serving.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Add frozen or fresh corn, peas, or spinach for extra veggies.
Spice it up with cayenne pepper, chili flakes, or taco seasoning.
Use sweet potatoes for a slightly sweeter, more nutrient-dense option.
Top with fried or scrambled eggs for a hearty breakfast version.
Make it cheesy by adding shredded cheddar or Monterey Jack toward the end of cooking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat until hot, or microwave in 1-minute intervals, stirring in between. This dish also freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen potatoes?
Yes, diced or shredded frozen potatoes (like hash browns) can be used for convenience. No need to thaw, but cooking time may be slightly longer.
What kind of ground beef is best?
An 85/15 or 90/10 lean ground beef is ideal—it has enough fat for flavor without making the dish greasy.
Can I use ground turkey or chicken?
Absolutely. Just note that leaner meats may need a little more seasoning or moisture (like a splash of broth) to keep the dish flavorful.
How do I keep the potatoes from sticking?
Make sure your skillet is well-heated and oiled. Avoid moving the potatoes too much at first so they can brown properly.
Do I need to peel the potatoes?
Peeling is optional. Yukon gold and red potatoes have thin skins and work well unpeeled. Russets may benefit from peeling for texture.
Can I make this in advance?
Yes, it reheats well and is great for meal prep. Store in portioned containers for quick lunches or dinners.
What sides go well with this?
Serve with a fresh salad, steamed greens, or warm bread. It’s also delicious with a fried egg on top.
Can I add cheese?
Definitely. Stir in shredded cheese during the last few minutes of cooking or sprinkle on top before serving.
How do I make it more saucy?
Add a few tablespoons of beef broth, tomato sauce, or even a splash of Worcestershire sauce for extra depth and moisture.
Is this dish gluten-free?
Yes, it’s naturally gluten-free as long as your seasonings and garnishes are gluten-free too.
Conclusion
Ground Beef and Potatoes is a reliable, filling, and flavorful meal that comes together quickly with basic ingredients. Whether you enjoy it as a dinner main, breakfast hash, or meal prep staple, it’s a satisfying and versatile recipe that you’ll turn to again and again.
Ground Beef and Potatoes is a hearty, one-pan meal made with simple ingredients like ground beef, diced potatoes, onion, and seasoning. It’s quick, comforting, and perfect for busy weeknights or meal prep.
Ingredients
1 lb ground beef (85/15 or 90/10 recommended)
3–4 medium potatoes (Yukon gold or russet), diced
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced (optional)
2 tbsp olive oil or butter
1 tsp salt (or to taste)
1/2 tsp black pepper
1 tsp paprika or smoked paprika
1 tsp dried oregano or Italian seasoning
Optional garnishes: chopped parsley, shredded cheese, sour cream, hot sauce
Instructions
Dice the potatoes into small, even cubes. Dice the onion and bell pepper, if using.
Heat olive oil in a large skillet over medium heat. Add the potatoes and cook for 10–12 minutes, stirring occasionally, until golden and mostly tender.
Add the onion, garlic, and bell pepper to the skillet. Cook for 3–4 minutes until softened.
Push the vegetables to one side of the pan and add the ground beef. Break it up with a spatula and cook until browned and cooked through.
Season the mixture with salt, pepper, paprika, and oregano. Mix everything together and cook for another 5 minutes to blend the flavors.
Taste and adjust seasoning if needed. Garnish with chopped parsley or cheese before serving.
Notes
Add frozen or fresh corn, peas, or spinach for extra veggies.Use sweet potatoes for a more nutrient-dense version.Top with a fried or scrambled egg for a breakfast hash.Make it cheesy by adding shredded cheese during the final minutes of cooking.This dish reheats and freezes well, making it ideal for meal prep.
