Ground Beef and Potatoes Recipe

I’ll be honest with you. I used to think “meat and potatoes” was a bit of a dig. It sounded like the description of a boring meal, or maybe a person afraid of flavor. My own bias was showing, big time.

Then I actually made this dish. It completely flipped the script for me. This isn't just food; it’s a full-on, satisfying experience that proves simple ingredients can be absolutely extraordinary when you treat them right.

It’s the perfect weeknight hero—hearty, flavorful, and cooked all in one pan. Let’s get into it.

Why This Skillet Deserves Your Time

This recipe is a masterclass in balance. Lean ground beef brings that rich, savory protein we all crave, while the potatoes provide a comforting, hearty base. It’s a classic pairing for a very good reason.

But here’s where it gets fun. We’re not stopping at just salt and pepper. A clever mix of spices, a dash of Worcestershire, and a hint of heat transform the familiar into something genuinely exciting.

The result is a meal that feels both nostalgic and new. It’s the kind of dinner that quiets a busy table, with everyone asking for seconds. And the cleanup? A breeze.

Ingredients Needed for the Recipe

• Canola Oil (2 tbsp): For starting our potatoes off with a beautiful, golden crisp.
• Potatoes (1 lb, Yukon golds preferred): Peeled and diced small. They become tender inside while soaking up all the delicious pan juices.
• 93% Lean Ground Beef (1 lb): The star. Lean enough to feel good, with enough fat to carry flavor and keep things moist.
• Yellow Onion & Red Bell Pepper (1 each): Diced. They build a sweet, aromatic foundation and add pops of color.
• Worcestershire Sauce (1 tbsp) & Dijon Mustard (1 tsp): The secret flavor agents. Worcestershire adds deep umami, while Dijon gives a subtle, tangy backbone.
• Spice Blend: Smoked paprika, garlic powder, dried oregano, kosher salt, and black pepper. This is where the magic happens—it’s warm, smoky, and utterly craveable.
• Hot Sauce (1-2 tsp, like Sriracha): Adjustable heat. It wakes up all the other flavors without overwhelming them.
• Green Onions (2): Sliced. A fresh, bright finish sprinkled on at the end.
• For Serving (Optional): A dollop of Greek yogurt or sour cream, shredded cheese, or a side of rice for soaking up the goodness.

How to Make Ground Beef and Potatoes?

Step 1 – Crisp the Potatoes

Heat the oil in a large skillet over high heat. When it shimmers, add your diced potatoes. Reduce the heat to medium.

Cook them, stirring often, for about 6 minutes. You’re looking for them to start turning a lovely golden brown on the edges. They’ll still be firm inside, and that’s perfect.

Step 2 – Brown the Beef and Veggies

Add the ground beef, onion, and bell pepper right into the skillet with the potatoes. Use your spoon to break the beef apart into crumbles.

Let it all cook together, the beef browning and the vegetables beginning to soften. This mingling of flavors starts right here, in the pan.

Step 3 – Add the Flavor Boosters

This is the fun part. Sprinkle in the Worcestershire sauce, Dijon mustard, all of your spices (smoked paprika, garlic powder, oregano, salt, pepper), and your chosen amount of hot sauce.

The aroma will instantly change, becoming deep and incredibly inviting. Stir everything thoroughly to coat.

Step 4 – Cook Through and Finish

Continue cooking for another 6 to 8 minutes. Keep breaking up any last large pieces of beef.

The dish is ready when the beef is fully cooked, the onions are soft, and the potatoes are tender when pierced with a fork. Remove the skillet from the heat.

Stir in the sliced green onions. Give it a taste—add a pinch more salt or a dash of hot sauce if you like. Then, it’s time to serve.

Perfect Pairings: What to Serve Alongside

This skillet is wonderfully complete on its own, but a simple side can turn it into a feast. Since the main dish is rich and hearty, I lean towards something green or crisp to complement it.

A quick, lemony arugula salad is fantastic. The peppery greens and bright dressing cut through the richness beautifully.

For something warmer, roasted broccoli or green beans are effortless. Toss them with olive oil, salt, and pepper, and roast while the skillet cooks. It’s a no-fuss way to round out the meal.

Tips

• Potato Prep is Key: Dice your potatoes into small, even ¼-inch cubes. This ensures they cook through at the same rate as the beef.
• Don’t Rush the Browning: Let the beef get some good color when you first add it. Those browned bits equal big flavor in the final dish.
• Customize the Heat: Start with 1 teaspoon of hot sauce. You can always add more at the end, or let everyone spice up their own bowl.
• Leftover Magic: Tomorrow’s breakfast is solved. Re-crisp leftovers in a skillet and top with a fried egg for an incredible hash.

Storing Your Skillet Masterpiece

Let any leftovers cool completely before transferring them to an airtight container. They’ll keep happily in the refrigerator for up to 3 days.

Reheating is best done in a skillet over medium-low heat. This method helps re-crisp the potatoes and prevents the beef from getting rubbery. A splash of water can help steam it back to life if things seem dry.

I don’t recommend freezing this one, unfortunately. Potatoes tend to become grainy and lose their pleasant texture after being frozen and thawed. It’s best enjoyed fresh or within a few days.