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–+ servings

Ground Beef and Potatoes

5 from 1 vote
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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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Introduce the ground beef, chopped onion, and diced bell pepper to the skillet. Work on crumbling the meat as it cooks.
  3. 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.
  4. Continue to cook, crumbling the beef all the while, until all ingredients meld together into tenderness. This should take another 6-8 minutes.
  5. 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.

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