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This hearty ground beef and potatoes skillet is pure comfort food made with simple ingredients but packed with savory flavor and ready in a flash. Crisp golden potatoes, seasoned beef, and a medley of vegetables all cook together for a perfect one-pan weeknight dinner.
I first tried this after a long day at work because I needed something comforting and quick to throw together. It instantly became a regular in my house and my kids request it by name.
Ingredients
- Olive oil: gives a rich base for sautéing and helps everything brown well. Choose extra virgin if possible for its aroma
- Lean ground beef: the star protein of the dish picks up all the spices without feeling greasy. Look for fresh beef
- Yukon gold potatoes: naturally creamy and hold their shape as they cook. Pick ones with smooth skin and no green spots
- Yellow onion: offers subtle sweetness and fragrance. Choose firm onions with no soft spots
- Red bell pepper: adds color and mild sweetness. Go for firm shiny peppers
- Beef stock: gives deeper flavor than water. Opt for low sodium if you want more control over salt
- Worcestershire sauce: layers in a savory tang that makes everything pop. Use a well aged brand
- Dijon mustard: gives a gentle kick and brings everything together. A good creamy Dijon makes a difference
- Green onions: a fresh garnish to cut through the richness. Use crisp dark green tops
- Cumin: provides earthy warmth especially when divided between potatoes and beef. Always use fresh ground when possible
- Paprika: adds smokiness and a gentle glow. I reach for sweet paprika in this
- Dried thyme: infuses a subtle woodsy note. Crumble it between your fingers for stronger aroma
- Garlic powder: quick, easy, and mellow without raw bite.
- Salt and black pepper: basic but essential flavor builders. Kosher salt and freshly ground pepper give the best pop
Step-by-Step Instructions
- Cook the Beef:
- Heat olive oil in a large skillet over medium heat. Add ground beef. Sprinkle with half the cumin, paprika, thyme, garlic powder, salt, and black pepper. Cook, stirring and breaking it up with a spoon, until the beef is no longer pink and begins to brown in places. Transfer beef to a plate leaving the flavorful juices in the skillet
- Cook the Potatoes:
- Add the cubed Yukon gold potatoes to the same skillet. Sprinkle with the remaining half of cumin, paprika, thyme, garlic powder, salt, and black pepper. Stir to coat. Pour in one cup of beef stock and use a spoon to scrape up any browned bits from the pan. Cover and let cook, stirring every few minutes, until the potatoes are just tender, golden at the edges, and the liquid has mostly absorbed. This should take about eight to ten minutes
- Saute Vegetables:
- Add diced yellow onion and red bell pepper right in with the potatoes. Stir everything together and let cook until the vegetables are soft and the onion turns translucent. You want the peppers just barely softened so they still have a bit of bite
- Combine and Finish:
- Return the cooked beef to the skillet. Pour in Worcestershire sauce and Dijon mustard. Stir everything together and let cook for one more minute so the flavors meld. Taste and add more salt, pepper, or mustard if you like
- Garnish and Serve:
- Scatter fresh green onions on top before serving. Dish up while still warm and steamy
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Yukon gold potatoes are my favorite part because they become buttery and golden yet hold their shape no matter how many times you stir. My kids love helping me sprinkle green onions over the top it turns dinner into something special and fresh.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of beef stock to reawaken all the flavors and keep the potatoes soft. You can also freeze portions for up to two months. Defrost gently and reheat until piping hot
Ingredient Substitutions
Feel free to swap ground turkey or chicken for the beef if you prefer a lighter protein. Russet or red potatoes work too just adjust cooking time since they may soften faster. No Worcestershire sauce Use a splash of soy sauce and a drop of balsamic vinegar for similar depth
Serving Suggestions
This one pan meal is perfectly filling on its own but sometimes I serve it with a crisp green salad or a side of steamed broccoli. My family also loves it with hot sauce or a spoonful of sour cream to add a little extra tang. You can even tuck leftovers into a tortilla for a savory breakfast burrito
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Cultural and Historical Notes
Dishes like this have roots in so many home kitchens where stretching ground meat and potatoes into a nourishing meal was a practical tradition. From American hash to German bratkartoffeln to Latin picadillo every culture has its own twist on this combo. I think what makes it timeless is how easy it is to adapt and how reliably comforting the result
Frequently Asked Questions
- → What type of potatoes work best?
Yukon gold potatoes are preferred for their creamy texture, but red or russet potatoes can be used as well.
- → Can I substitute other proteins?
Yes, ground turkey or chicken are suitable swaps and absorb the skillet flavors nicely.
- → How do I prevent beef from becoming dry?
Cook the beef just until browned and avoid overcooking after returning to the pan to keep it juicy.
- → What garnishes complement the dish?
Chopped green onions or fresh herbs like parsley enhance flavor and add a pop of color before serving.
- → Can this be made ahead of time?
Yes, prepare in advance and store in the refrigerator. Reheat gently on the stove for best results.
- → Is it possible to use sweet potatoes?
Sweet potatoes provide a slightly sweeter result and can be substituted in equal amounts.