Ground Beef and Potatoes
Get ready to make this dish a household staple! With ground beef and diced potatoes, you’ll be amazed at how this one-pan wonder can simplify your weeknight dinners. Jazz it up with cheese or an egg to elevate the experience.
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Servings: 4
Ingredients
- 2 tbsp canola oil
- 1 lb Yukon gold potatoes peeled and cut into 1/4-inch cubes
- 1 lb ground beef 93% lean
- 1 small yellow onion finely chopped
- 1 red bell pepper finely diced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt plus extra for seasoning
- 1/4 tsp freshly ground black pepper
- 1-2 tsp hot sauce e.g., sriracha, plus extra for garnish
- 2 green onions thinly sliced
Optional for Serving:
- Plain non-fat Greek yogurt or sour cream
- Shredded cheddar cheese
- Brown rice or cauliflower rice
Instructions
- In a sizable skillet, heat the canola oil over high heat. Once it starts shimmering, dial it down to medium heat. Toss in the diced potatoes. Stir occasionally for about 6 minutes, or until they begin to take on a golden hue but still offer some resistance when poked.
- Introduce the ground beef, chopped onion, and diced bell pepper to the skillet. Work on crumbling the meat as it cooks.
- Time to spice it up! Drizzle in the Worcestershire sauce, spoon in the mustard, and add a smoky touch with the paprika. Stir in the garlic powder, oregano, salt, pepper, and hot sauce. If you like it mildly spicy, a teaspoon of hot sauce will do; go for two if you're feeling adventurous.
- Continue to cook, crumbling the beef all the while, until all ingredients meld together into tenderness. This should take another 6-8 minutes.
- Fold in the sliced green onions. Taste-test and adjust seasoning with salt and pepper as needed. Serve this piping hot, either by itself or topped with your choice of Greek yogurt, cheese, or rice. A few extra splashes of hot sauce can also bring this dish to life!
Notes
- Storing: Leftovers can be refrigerated in a sealed container for up to 3 days.
- Reheating: For a stellar next-day meal, warm the leftovers in a skillet over medium-low heat. I like to create a hash and top it off with a fried egg.
- Freezing: Sorry, freezing this dish is a no-go; thawed potatoes tend to get mealy.
