Ground Beef and Potato Skillet Recipe Card
A quick, hearty one-pan ground beef and potato skillet with tender golden potatoes, onions, bell peppers, garlic, savory seasonings, and optional melted cheddar cheese. It is an easy, budget-friendly dinner for busy weeknights.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
- 2 tablespoons olive oil divided
- 1 pound lean ground beef
- 1 small yellow onion diced
- 1 bell pepper diced
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 cup beef broth or water as needed
- 1 cup shredded cheddar cheese optional
- 2 tablespoons sliced green onions or chopped parsley optional
- Sour cream hot sauce, or ketchup, for serving, optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes in an even layer. Season with a pinch of salt and pepper.
- Cook the potatoes for 8 to 10 minutes, stirring every few minutes, until they begin to turn golden. Add 1/4 cup beef broth or water, cover the skillet, and cook for 5 to 7 minutes more, until potatoes are nearly fork-tender.
- Remove the lid and let any remaining liquid evaporate. Push the potatoes to one side of the skillet. Add the remaining 1 tablespoon olive oil and ground beef to the empty side.
- Cook the ground beef for 5 to 7 minutes, breaking it into crumbles, until browned and fully cooked. Add onion and bell pepper, then cook for 3 to 4 minutes, until softened.
- Add garlic, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir everything together and cook for 1 to 2 minutes, until fragrant and evenly coated.
- Check that the potatoes are fork-tender and the ground beef is fully cooked. Taste and adjust the seasoning if needed.
- Sprinkle cheddar cheese over the skillet, if using. Cover for 1 to 2 minutes, until the cheese is melted.
- Garnish with green onions or parsley. Serve warm with sour cream, hot sauce, or ketchup if desired.
Notes
Cut potatoes into even 1/2-inch pieces for quick cooking. Cover briefly with a small amount of broth or water to steam the potatoes tender, then uncover so they can become golden.