There’s something about golden potatoes sizzling in a cast-iron pan with seasoned beef that just feels like home. Ground beef and potato skillet is that dinner you can make without thinking too hardsavory, filling, and ready in one pan.
I started leaning on this back in the early 2000s when evenings felt too long and dinner decisions felt too hard. The way the potatoes crisp at the edges while soaking up all that beefy flavorit became my easy win on nights when I needed comfort without the weight of a heavy winter meal. After years of blogging and testing variations, I’ve learned that leaving the lid off for the last few minutes makes all the difference.
PrintGround Beef and Potato Skillet Easy Weeknight Dinner
This ground beef and potato skillet is an easy dinner perfect for a busy weeknight meal. It offers a comforting one pan dish that families will love. Enjoy the classic skillet recipe with hearty flavors and simple ingredients.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 Tbsp. oil
- 1 lb. potatoes about 2 medium in 1/2 inch dice
- 1 lb. lean ground beef
- 1 and 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1/2 tsp. smoked paprika
- 1 cup shredded Cheddar cheese
- 2 green onions chopped
Instructions
- Warm the oil in a large skillet set over medium-high heat.
- Arrange the diced potatoes in a single layer and let them fry without moving until they brown lightly on the bottom, about 2 minutes. Stir gently and allow them to brown undisturbed for an additional 2 minutes.
- Push the potatoes to one side of the skillet, then place the ground beef on the other side. Sprinkle salt and pepper evenly over both.
- Break up the beef with a wooden spoon and spread it out to cover its side of the pan. Press the meat down and let it cook undisturbed for 4 minutes while occasionally stirring the potatoes.
- Remove any excess fat from the pan if necessary.
- Sprinkle the onion, bell pepper, garlic, and smoked paprika over the skillet, then stir and flip everything together until combined.
- Continue cooking, stirring occasionally, until the vegetables soften, the beef is fully browned, and the potatoes are tender, about 3 to 4 minutes.
- Turn off the heat, sprinkle the shredded Cheddar cheese over the skillet, and let the residual heat melt it. Garnish with chopped green onions before serving.
Nutrition
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g + 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Why You’ll Love This One-Pan Meal
This ground beef and potato skillet is one of those reliable weeknight wins that gets you back into a rhythmespecially when you’re tired and still want dinner to feel like dinner. Everything cooks in one pan, the ingredients are simple, and there’s no fussy chopping or long ingredient list to work through.
- Quick browning: The potatoes get golden and crispy at the edges while soaking up all that savory beef flavor.
- Customizable heat: Start with the paprika as written, then add a pinch of cayenne or hot sauce if you like a little kick.
- Topping heaven: A fried egg or dollop of sour cream turns this into something special without any extra effort.
What You’ll Need (and Why Each Ingredient Matters)
The ingredient list is short, but each piece plays a role in building flavor and texture. Here’s what makes this skillet work:
| Ingredient | What It Does |
|---|---|
| Potatoes (diced) | Crisp on the outside, tender insidethey soak up all the savory drippings |
| Ground beef | Adds hearty, savory depth; lean beef keeps it from getting greasy |
| Onion + bell pepper | Sweetness and a little crunch to balance the richness |
| Garlic + smoked paprika | Warm, smoky layers that make everything taste intentional |
| Cheddar cheese | Melts into pockets of gooey comfortdon’t skip it |
| Green onions | A fresh, bright finish that cuts through the richness |
Pro Tip: Use a large non-stick skillet so the potatoes have room to brown without steaming. If your skillet is too crowded, they’ll get soft instead of crispy.
How the Cooking Method Works
The secret to this recipe is patience during the browning stage. You’re not stirring constantlyyou’re letting things sit and develop color. Start by heating oil over medium-high heat, then lay the diced potatoes in a single layer. Let them cook undisturbed for a couple of minutes until they’re golden underneath, then stir and repeat.
Push the potatoes to one side and add the ground beef to the other. Season everything with salt and pepper, then press the beef down with a wooden spoon and let it cook without moving it. This creates a flavorful crust. After a few minutes, you can scoop off any excess fat if you prefer.
Finally, toss in the onion, bell pepper, garlic, and smoked paprika right on top of everything. Stir it all together and cook until the vegetables soften and the potatoes are fork-tender. Turn off the heat, sprinkle on the Cheddar, and let the steam do the melting work. Finish with chopped green onions and serve.
Timing and Cooking At a Glance
| Step | Time | What’s Happening |
|---|---|---|
| Brown potatoes | 4 minutes | Two rounds of browning, undisturbed |
| Cook beef | 4 minutes | Press down, let it sear and brown |
| Add veggies + finish | 3–4 minutes | Stir until soft, beef is fully cooked, potatoes are tender |
| Melt cheese + garnish | 1 minute | Off heat, let steam melt the cheese |
How to Serve and Store Leftovers
Serve this straight from the skillet for that cozy, family-style feel. Top each portion with a fried egg if you want to make it feel like breakfast-for-dinner, or add a dollop of sour cream for extra richness. It pairs beautifully with a simple green salad or steamed broccoli on the side.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen things up, or microwave in 30-second intervals until warmed through. The cheese may not be as melty the second day, but the flavors deepen overnight.
Note: If you’re meal prepping, portion it out before adding the cheese and green onions, then top fresh when you reheat.
Simple Swaps and Tweaks
One of the best things about this skillet is how flexible it is. You can easily adjust based on what’s in your fridge or what your family prefers:
- Spice it up: Add a pinch of cayenne or ½ teaspoon hot sauce when you add the paprika.
- Swap the cheese: Pepper jack, Monterey Jack, or even crumbled feta work beautifully here.
- Use sweet potatoes: They’ll take a minute or two longer to cook, but the sweetness is lovely with the smoky paprika.
- Add greens: Stir in a handful of spinach or kale right before you turn off the heatit wilts in seconds.
After years of making this, I’ve learned that leaving the skillet uncovered during the final few minutes helps everything stay crisp instead of steaming. It’s a small thing, but it makes a difference.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Ground Beef and Potato Skillet )
What type of potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Russets work too but may break apart more easily. Cut them into 1/2-inch cubes for even cooking. Avoid waxy varieties like red potatoes as they can become mushy in the skillet.
How long does it take to cook the potatoes through?
The potatoes typically need 12-15 minutes to cook completely. Start them first in the skillet with oil over medium heat, stirring occasionally. They should be golden brown and fork-tender before adding the ground beef. Cover the pan for faster, more even cooking.
Can I make this dish ahead of time?
Yes, this meal reheats beautifully within 3 days when stored in the refrigerator. The flavors actually improve overnight. Reheat in a skillet over medium heat with a splash of broth or water to prevent sticking. You can also freeze portions for up to 3 months.
What vegetables can I add to this one-pan meal?
Bell peppers, onions, and corn work wonderfully in this dish. Add firmer vegetables like carrots early with the potatoes, and softer ones like peas or green beans during the last 5 minutes. Frozen mixed vegetables are a convenient option that saves prep time.
Should I drain the fat from the ground beef?
If using 80/20 ground beef, drain most of the excess fat but leave about 1-2 tablespoons for flavor. For leaner beef like 93/7, you usually don’t need to drain any fat. The remaining fat helps bind the seasonings and keeps the dish from being too dry.
This ground beef and potato skillet is ready in about 30 minutes, but it tastes like you’ve been working on it all afternoon. The potatoes crisp up beautifully at the edges while soaking up all that savory flavor from the beef and paprika. You’ll love how it turns outhearty, warm, and deeply satisfying without any fuss or extra pans to scrub.
If you want to stretch it a little further, toss in a handful of spinach or kale right at the endit wilts in seconds and adds a pop of color. Leftovers are wonderful the next day; just reheat gently in a skillet with a splash of water to bring everything back to life. A trick I learned from my mother’s kitchen: save a little cheese to sprinkle on top when you reheatit makes leftovers feel brand new again.
I hope this becomes one of those recipes you reach for when the week feels long and dinner needs to feel like home. If you make it, I’d love to hear what you thinkor if it reminds you of a dish your own family used to make. Share it with someone who needs a simple, comforting meal this week. Some nights just need an easy dinner that still feels like home.
