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Nothing beats a loaded ground beef and potato skillet when you want zero fuss during dinner time. The combo of juicy beef and soft potatoes is straight-up comfort food, and it all comes together in one pan with hardly any cleanup.
I threw this together back when my kids wouldn't touch anything new. They loved the simple stuff and after one bite, they kept asking for it again and again—now it's a weekly favorite here.
Tasty Ingredients
- Green onions: Toss these on top at the end for fresh flavor. The whole stalk works—white and green parts
- Cumin, paprika, thyme, and garlic powder: These dry spices work together so both your meat and potatoes taste awesome
- Dijon mustard: A spoonful gives everything a bright zing
- Worcestershire sauce: Adds deep, savory flavor with just a dash
- Beef stock: Pour this in instead of water—a low-salt version is good if you're watching your sodium
- Red bell pepper: Brings sweetness, color, and a dose of vitamin C—pick the ones that feel solid and heavy
- Yellow onion: For mellow, sweet background taste—grab firm ones with shiny skin
- Yukon gold potatoes: Buttery flavor and they hold their shape well in the pan—they don’t get mushy fast
- Lean ground beef: A great protein that doesn’t get greasy—look for 85-93% lean for the best results
Easy How-To Steps
- Finish and Serve:
- Give it one final minute off the stove to let everything come together, then sprinkle on those green onions for a pop of freshness. Serve it hot straight from the pan or spoon it into a bowl—whatever's easiest.
- Create the Final Dish:
- Drop your browned beef back in and lightly fold it in with the veggies and potatoes. Add your Worcestershire sauce plus Dijon and mix gently (don’t smash the potatoes). Warm it through for a couple of minutes so all the flavors hang out together.
- Soften the Vegetables:
- With the potatoes almost done, toss in your onion and bell pepper right on top. Stir softly so the potatoes stay in big chunks. Cook uncovered a few minutes more; you want the veggies a little soft but not mushy.
- Cook the Potatoes:
- Skip washing the pan after beef—chuck in diced potatoes right into those drippings. Sprinkle on the rest of your spices and give a good stir. Pour in the beef stock—it’ll sizzle! Put on a lid, turn the heat down, and let it go for about 10 minutes. Stir once halfway. When a fork slides in, they’re good.
- Brown the Beef:
- Start by heating olive oil in a big skillet until it’s nice and hot but not smoky. Toss in the beef, breaking it up as you go. Sprinkle half your spices over the meat. Stir and cook until there’s no pink left—edges should get a bit crispy, about 5 minutes. Set the beef aside on a plate lined with paper towel to get rid of extra grease.
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What I really like here is how the potatoes soak up all those beefy, spiced flavors. That trick happened by accident the first time when I swapped in leftover roasted potatoes—and wow, they got even tastier after simmering together!
Prep Ahead and Save
You can get this pan meal done a few days early and keep it in the fridge, sealed up tight. Tastes even better after a night because everything mixes together more. Heat it up with a touch of broth in a pan so those potatoes stay soft, not dry. It’ll last about two months in the freezer if you want—just thaw in the fridge overnight and warm gently when you’re ready.
Ways to Serve
If you want to round out your meal, pair your skillet with a crisp salad with lemony dressing. That tang makes everything pop. For something filling, pass the bread—it’s great for sopping up anything left in your bowl! Sometimes my family likes a fried egg on top—pretty awesome for breakfast-for-dinner vibes.
Swap Options
No Yukon golds? Sweet potatoes are great and pack a bit more nutrition. Swap in ground chicken or turkey if you want something light—just use a little more oil, since they’re not as fatty. Vegetarian? Go with plant-based grounds and veggie broth instead. And if you’re out of bell pepper, chopped carrots or zucchini will work just fine for color and crunch.
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This skillet is a go-to for me when I’m short on time—fills you up and tastes amazing, no stress!
Frequently Asked Questions
- → Could I use a different protein instead of ground beef?
Definitely! Try out ground chicken, turkey, or your favorite plant-based ground. Turkey will taste lighter. Chicken mixes in well with the seasonings. If you go vegetarian, crumble in some tofu or use a commercial meat-free ground. Just check the cooking time, since it might change a bit.
- → If I don’t have Yukon golds, what else works?
Russet potatoes can swap in, just cook them a little less or they might get mushy. Red potatoes keep their shape and pop with a splash of color. Want sweeter? Try sweet potatoes—but watch them so they don’t cook too fast!
- → How can I kick up the heat?
Add some fire with half a teaspoon of red pepper flakes when cooking the beef or toss in a diced jalapeño or serrano with your peppers. A bit of cayenne or a splash of hot sauce mixed in will spice things up without making it taste totally different.
- → Can this be made ahead?
Yup, this holds up great for leftovers. Make it all the way through, let it cool, and keep it in the fridge up to 3 days. For reheating, just warm it in a skillet with a splash of extra stock. Save the green onions for the last minute so they stay nice and fresh.
- → What sides go best with this?
This skillet is awesome with a simple salad, some roasted asparagus, or steamed broccoli. Grab some crusty bread to soak up the tasty sauce, or add a dollop of sour cream or Greek yogurt for cool and creamy bites.
- → No Worcestershire sauce at home—now what?
If Worcestershire is missing, mix a tablespoon of soy sauce with a teaspoon of brown sugar and a tiny splash of vinegar for similar savory vibes. Soy sauce alone, coconut aminos, or just a bit of balsamic can also do the trick and keep those rich flavors.