This Savory Ground Beef and Potato Skillet is my go-to for busy weeknights. It's a complete meal in one pan, with minimal cleanup and maximum flavor.
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The combination of seasoned ground beef, crispy potatoes, and melted cheese is comfort food at its finest. Plus, it's versatile enough to switch up with whatever you have on hand.
Whether you're feeding a hungry family or meal-prepping for the week, this dish delivers on taste and convenience.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (90% lean)
Lean ground beef keeps the dish from being greasy. You can substitute ground turkey or chicken for a lighter option.
1 medium yellow onion, diced
Yellow onion adds a sweet, savory base. Use a white onion if that's what you have; it's slightly sharper.
2 cloves garlic, minced
Fresh garlic gives the best flavor. In a pinch, use 1/2 teaspoon garlic powder.
4 medium russet potatoes, scrubbed and cut into 1/2-inch cubes
Russets hold their shape well. Yukon Gold potatoes are a great substitute; they're creamier.
1 teaspoon smoked paprika
Smoked paprika adds a subtle smokiness. Regular paprika works, but you'll miss the smoky depth.
1 teaspoon dried oregano
Dried oregano is a classic herb. Italian seasoning can be used in equal measure.
1/2 teaspoon salt
Adjust to taste. If using salted butter or broth, reduce the salt.
1/4 teaspoon black pepper
Freshly ground black pepper is best. Pre-ground works too.
1 cup (240ml) beef broth
Low-sodium beef broth gives you control over saltiness. Chicken broth or water with a bouillon cube also works.
1 cup (113g) shredded cheddar cheese
Sharp cheddar adds a tangy punch. Colby or Monterey Jack are good melts.
2 tablespoons chopped fresh parsley for garnish
Parsley adds a fresh pop of color. Chives or green onions are great substitutes.
Tips & Tricks
- Don't overcrowd the pan when browning the beef; work in batches if needed to get a good sear.
- Cut potatoes into uniform cubes so they cook evenly. If they're different sizes, some will be undercooked.
- Resist stirring the potatoes too often; let them develop a golden crust before flipping.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large skillet over medium-high heat (375°F/190°C). Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5-7 minutes. The beef should have a deep brown color and crispy edges. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
2. Sauté Aromatics
Reduce heat to medium (350°F/175°C). Add the diced onion to the skillet and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
3. Cook the Potatoes
Add the cubed potatoes, smoked paprika, oregano, salt, and pepper to the skillet. Stir to coat the potatoes with the spices. Spread them in an even layer and let them cook undisturbed for 5 minutes to get a golden-brown crust on the bottom. Then stir and continue cooking for another 8-10 minutes, stirring occasionally, until the potatoes are fork-tender and golden brown on the outside.
4. Combine and Simmer
Return the browned beef to the skillet. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 3-4 minutes, until the liquid has reduced slightly and the flavors meld.
5. Melt the Cheese
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and let it sit for 2-3 minutes, until the cheese is fully melted and bubbly. The cheese should be gooey and stretchy.
6. Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve hot directly from the skillet or transfer to a serving dish. Enjoy!
Delicious Variations
Southwest Style
Swap the oregano for chili powder and add a can of drained black beans and corn. Top with pepper jack cheese.
Breakfast Version
Serve with a fried egg on top and swap the cheddar for American cheese.
Loaded Bake
Transfer the mixture to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 10 minutes until bubbly.
How to Store Savory Ground Beef and Potato Skillet
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of water or broth, or microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, ground turkey works well. Use 93% lean to keep it moist, and add a tablespoon of olive oil if needed.
Q: Can I make this ahead of time?
Yes, you can prep the ingredients ahead, but the dish is best cooked fresh. Leftovers reheat well.
Q: What can I use instead of potatoes?
You can use sweet potatoes, but reduce the cooking time slightly. Or use frozen hash browns for a shortcut.
Q: Is this dish gluten-free?
Yes, as long as you use a gluten-free beef broth. All other ingredients are naturally gluten-free.
If you loved this savory skillet, be sure to try my other quick dinner recipes. And don't forget to share your creations with me on Instagram using #ethancooks. Work smarter, not harder.
Savory Ground Beef and Potato Skillet
Savory Ground Beef and Potato Skillet: a hearty, one-pan meal ready in 30 minutes that the whole family will love.
🧂 Ingredients
- 1 lb (450g) lean ground beef (90% lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 medium russet potatoes, scrubbed and cut into 1/2-inch cubes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (240ml) beef broth
- 1 cup (113g) shredded cheddar cheese
- 2 tablespoons chopped fresh parsley for garnish
📋 Instructions
- 1Brown the Beef — Heat a large skillet over medium-high heat (375°F/190°C). Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5-7 minutes. The beef should have a deep brown color and crispy edges. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
- 2Sauté Aromatics — Reduce heat to medium (350°F/175°C). Add the diced onion to the skillet and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- 3Cook the Potatoes — Add the cubed potatoes, smoked paprika, oregano, salt, and pepper to the skillet. Stir to coat the potatoes with the spices. Spread them in an even layer and let them cook undisturbed for 5 minutes to get a golden-brown crust on the bottom. Then stir and continue cooking for another 8-10 minutes, stirring occasionally, until the potatoes are fork-tender and golden brown on the outside.
- 4Combine and Simmer — Return the browned beef to the skillet. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 3-4 minutes, until the liquid has reduced slightly and the flavors meld.
- 5Melt the Cheese — Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and let it sit for 2-3 minutes, until the cheese is fully melted and bubbly. The cheese should be gooey and stretchy.
- 6Garnish and Serve — Remove from heat and sprinkle with fresh parsley. Serve hot directly from the skillet or transfer to a serving dish. Enjoy!
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
