Ground beef and potatoes skillet is an easy weeknight dinner made with ground beef, diced potatoes, onion, garlic, and simple seasonings. It is a budget-friendly one-skillet meal with lots of flavor and minimal effort.
Ingredients you'll need
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Oil - We use olive oil, use your favorite cooking oil.
Ground beef - Good options include sirloin, chuck, or round ground beef. I buy what's on sale and use what I have on hand.
Produce - From the produce section you will need an onion (yellow or white), garlic, and russet potatoes.
Spices and condiments - Salt, black pepper, and Worcestershire sauce season this dish simply. Find Worcestershire sauce in the condiment aisle at the grocery store or online.
Pantry - Tomato paste adds flavor and a touch of color. Beef broth is used to make a sauce the potatoes cook in, plus it adds to the beefy flavor of this dish.
Garnish - Fresh parsley, green onions, chives, and cilantro all make good choices.
📖 See the recipe card for quantities and preparation.
How to make ground beef and potatoes skillet
Heat the oil in a large, deep skillet or sauté pan over medium-high heat until hot but not smoking.
- Add the beef and sprinkle with salt and pepper. Stir well then arrange it in one layer. Cook for 3 minutes.
- Stir and continue cooking for 2 minutes (or until browned) while stirring and breaking up large pieces. (see cook's notes and tips 1)
- Add the onions to the ground beef and stir to combine. Cook for 3 minutes, stir often.
- Next, add the garlic and tomato paste. Stir well to combine the ingredients and cook for 1-2 minutes.
- Add the potatoes, broth, and Worcestershire sauce to the skillet, stir well. When the beef and potatoes start to sizzle, cover the pan, and lower the heat to medium low.
- Cook gently for 20-25 minutes or until the potatoes are tender. A fork or knife should slide in and out without resistance. Stir occasionally to make sure the potatoes are not sticking to the bottom of the pan.
Taste and add salt if needed. As a reference we added a ¼ teaspoon to ours.
Recipe tips and notes
- Depending on the fat content of the ground beef, you may want to drain some or all of it. An easy way to do that is to take the skillet off the heat, move the beef to one side, and tilt the pan slightly so the oil pools on the other side. Use a large spoon to scoop out the excess oil, then return the skillet to the heat and continue with the recipe.
- Stir gently once the potatoes start to soften so they do not break apart.
- If you would like less sauce, uncover the skillet for a few minutes and let some of the pan juices cook out. Stir occasionally.
Serving, storing, and reheating
Serve with Texas toast or crusty bread to soak up the sauce. It also goes well with scrambled or fried eggs, a side salad, or vegetables.
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, place cooled leftovers in a freezer-safe container and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat leftovers in a nonstick skillet over medium-low heat until hot, stirring occasionally, or reheat them in the microwave until heated through. Keep in mind the potatoes may soften a bit after freezing and reheating.
According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you liked this recipe, try our skillet lasagna for another easy one-pan dinner, or ground beef and mushrooms when you want a hearty meal with simple ingredients. Smoked sausage and potatoes is also a great option for a quick family dinner.
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📖 Recipe
Ground Beef and Potatoes Skillet
Ingredients
- 1 tablespoon Olive Oil or your favorite cooking oil
- 1 pound Ground Beef use sirloin, chuck, or round
- 1½ teaspoon Salt we use kosher salt
- ¼ teaspoon Black Pepper
- 1 Small Onion finely diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ tablespoon Worcestershire Sauce
- 1 pound Russet Potato peeled and cut into roughly ½ inch cubes (red or yellow potatoes can be substituted if necessary)
- ½ cup Beef Broth
- 1 tablespoon Chopped Parsley for garnish optional (green onions, chives, and cilantro will also make good garnish options)
Instructions
- Heat the oil in a large, deep skillet or sauté pan over medium-high heat until hot but not smoking. Add the ground beef and sprinkle with salt and black pepper. Stir well to combine then arrange the ground meat in one layer. Cook for 3 minutes without disturbing.
- Stir the beef and continue cooking for 2 minutes (or until browned) while stirring and breaking up large pieces with a cooking spoon or spatula. (see cook's notes and tips 1)
- Add the onions to the ground beef and stir to combine. Cook for 3 minutes, stir often.
- Next, add the garlic and tomato paste. Stir well to combine the ingredients and cook for 1-2 minutes.
- Add the potatoes, broth, and Worcestershire sauce to the skillet, stir well. When the beef and potatoes start to sizzle, cover the pan, and lower the heat to medium low.
- Cook gently for 20-25 minutes or until the potatoes are tender. A fork or knife should slide in and out without resistance. Stir occasionally to make sure the potatoes are not sticking to the bottom of the pan.
- Taste the beef and potatoes and add salt if needed. As a reference we added a ¼ teaspoon to ours.
Notes
- Depending on the fat content of the ground beef you may want to drain some or all of it. An easy way to do this is to take the pan off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Level the skillet and continue with the recipe.
- Stir gently when the potatoes start to soften so they do not break apart.
- If you'd like less sauce in the potatoes and ground beef skillet uncover the pan for a few minutes and let some of the pan juices cook out. Stir occasionally.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Ari
This was sooo yummy and scrumptious!! I added Goya Sazondar Total seasoning (the green lid) to ground turkey and potatoes. Thank you for sharing this easy and delicious recipe!
Greg Divine
Absolutely loved this Recipe!!! Thank you so very much for sharing this recipe with us . I’m pondering adding some corn to it next time. What are your thoughts? I’ve made several of your recipes and they have all been yummy! Already added it to my Favorites!
Elizabeth Rodriguez
Hi Greg,
Thank you so much for the kind words—I’m really glad you enjoyed the recipe! Adding corn sounds like a great idea. I think the sweetness will go nicely with the beef and potatoes. Whether you're using frozen, canned (rinsed and drained), or fresh, I’d suggest adding it just a few minutes before the potatoes are done.