Name: Ground Beef and Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound lean ground beef (90% lean or higher); 1 small yellow onion, diced; 2 cups diced Yukon gold or red potatoes (about 1/2-inch cubes); 1 large carrot, peeled and diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley, for serving (optional)

Why You’ll Love Ground Beef and Potatoes Recipe

It’s quick and easy—perfect for busy weeknights.
Big flavor from simple ingredients: smoky paprika, garlic powder, oregano, plus a splash of Worcestershire sauce and mustard.
Versatile: you can top it with cheese or yogurt, serve over rice or cauliflower rice, or keep it simple.
It uses budget-friendly ingredients and minimal cleanup thanks to the one-pan method.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canola oil
potatoes, peeled and diced into ¼-inch cubes (Yukon Golds used)
lean ground beef (93% lean recommended)
small yellow onion, diced
red bell pepper, diced
Worcestershire sauce
Dijon mustard
smoked paprika
garlic powder
dried oregano
kosher salt plus additional to taste
ground black pepper
hot sauce (such as Sriracha) – 1 to 2 teaspoons depending on your heat preference
sliced green onions for garnish
For serving: non-fat plain Greek yogurt or sour cream, shredded cheddar cheese, cooked brown rice or cauliflower rice (optional)

Directions

Heat the oil in a large skillet over high heat until hot and shiny, then reduce the heat to medium. Add the diced potatoes and cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
Add the ground beef, diced onion, and diced red bell pepper. Break apart the meat and cook.
Add the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce. Add 1 teaspoon of hot sauce for subtle heat or more if you prefer spicier.
Continue cooking and breaking up the beef until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
Stir in the sliced green onions. Taste and adjust salt and pepper as desired. Serve hot, topped with Greek yogurt or sour cream, cheese, over rice or cauliflower rice, or enjoy it on its own with extra hot sauce.

Servings and timing

Yields: 4 servings
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes

Variations

Swap regular potatoes for sweet potatoes or a mix of both for a slightly sweeter flavor.
Change up the vegetables: toss in mushrooms, zucchini, or corn for extra color and variety.
For a bit of Mediterranean flair, omit the hot sauce and paprika and add cumin and chopped olives.
Make it lighter by using cauliflower rice instead of potatoes or serve the mixture over a bed of greens.
Add cheese: stir in shredded cheddar at the end or serve with crumbled feta for a tangy twist.

Storage/Reheating

To store: Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: Gently re-warm the beef and potatoes in a skillet over medium-low heat until heated through.
Freezing is not recommended, as the potatoes may become mealy when thawed.
Leftover ideas: turn into a hash by crisping it up in a skillet and topping with a fried egg, or wrap the leftovers in a tortilla with some cheese for a quick wrap meal.

FAQs

What kind of ground beef should I use?

Use lean ground beef (about 93% lean) to get good flavor without too much excess fat—this keeps the dish balanced.

Can I use a different type of potato?

Yes, you can use Yukon Golds, red potatoes, or even russets, but keep in mind that some varieties may cook a bit faster or become softer more quickly.

Is it possible to make this vegetarian?

Absolutely. You can replace the ground beef with plant-based ground beef alternatives or lentils, and adjust the cooking time slightly for the substitute.

Can I make this spicier or milder?

Yes. The recipe uses hot sauce which you can scale from 1 teaspoon (milder) to 2 teaspoons or more (spicier). You could also add chili flakes or omit entirely for no heat.

Can I add more vegetables?

Yes, you can stir in vegetables like corn, zucchini, mushrooms, or spinach near the end of cooking to boost the veggie content.

What can I serve this with?

This dish pairs well with steamed greens or a side salad for freshness, or you can serve it over brown rice or cauliflower rice to stretch the meal further.

Can I use frozen diced potatoes to save time?

Yes, you can. If using frozen diced potatoes, watch the cooking time carefully as they may soften faster; you may skip the initial sauté step with raw potatoes.

How do I make this gluten-free?

The recipe is naturally gluten-free as written, assuming your Worcestershire sauce doesn’t contain any gluten ingredients. Always check labels if you have gluten sensitivities.

How to make it ahead for meal prep?

You can cook the full dish, allow it to cool, then portion into airtight containers and refrigerate for up to 3 days. On reheating, crisp gently in a skillet to preserve texture.

Can I add cheese on top?

Yes, you can top each serving with shredded cheddar or another cheese of your choice just before serving, or stir it in at the end for a gooey finish.

Conclusion

This “meat and potatoes” skillet takes the comfort of a classic combination and elevates it with smart seasoning and simplicity. It’s weeknight-friendly, versatile, and satisfying—making it a reliable go-to when you want a no-fuss, flavorful dinner. Once you’ve made it, you’ll likely find it sliding into your regular meal rotation.