Ground Beef and Potatoes Skillet

The ground beef and potatoes served on a white plate with a piece of Texas toast.

Ground Beef and Potatoes Skillet

This ground beef and potatoes skillet is an easy one-skillet dinner made with simple, affordable ingredients. A hearty meal that's perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword beef recipes, ground beef, potatoes

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 432kcal

Author Elizabeth Rodriguez

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 nonstick skillet or sauté pan over medium-high heat until hot but not smoking. I use a nonstick skillet for this recipe because it gives the best results and helps prevent the potatoes from sticking as they cook.
Add the ground beef and sprinkle with the salt and black pepper. Stir well to combine, then arrange the meat in an even layer. Cook for 3 minutes without disturbing.
Stir the ground beef and continue cooking for 2 minutes, or until browned, while breaking up any large pieces with a wooden spoon or spatula. (See Notes 1.)
Add the onions to the ground beef and stir to combine. Cook for 3 minutes, stirring often.
Next, add the garlic and tomato paste. Stir well to combine and cook for 1 to 2 minutes.
Add the potatoes, beef broth, and Worcestershire sauce to the skillet and stir well. When the liquid starts to simmer, cover the pan and lower the heat to medium-low.
Cook for 20 to 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 don't stick to the bottom of the skillet.
Taste the beef and potatoes and add salt if needed. As a reference, we added ¼ teaspoon to ours. Serve and garnish with chopped fresh parsley, cilantro, chives, or green onions, if desired.

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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