Master this one-pan skillet with these helpful tips for perfect results every time!
Use a large skillet – this ensures everything has room to brown properly without overcrowding and steaming.
Don’t skip the browning – letting the potatoes and beef brown undisturbed creates amazing flavor and texture.
Cut potatoes uniformly – ½-inch cubes ensure even cooking. Smaller pieces cook faster, larger pieces take longer.
Press the beef down – this creates better contact with the skillet for superior browning and caramelization.
Test potato doneness – pierce with a fork – they should slide on easily when perfectly tender.
Drain excess fat if needed – lean ground beef shouldn’t produce much fat, but scoop out any excess before adding vegetables.
Let cheese melt naturally – the residual heat from the skillet will melt the cheese perfectly without overcooking.
Customize the heat – add a pinch of cayenne or ½ teaspoon hot sauce with the paprika for extra kick.
FAQs
Can I use different types of potatoes?
Absolutely! Russet or Yukon Gold potatoes work best because they hold their shape well and brown beautifully. Avoid waxy potatoes like red potatoes as they don’t brown as well.
What if I don’t have smoked paprika?
Regular paprika works fine, or you can substitute with chili powder for a different flavor profile. The smoked paprika adds a lovely depth, but it’s not essential.
Can I make this ahead of time?
This skillet is best served immediately while the potatoes are crispy and the cheese is melted. Leftovers reheat well in the microwave or skillet, though the potatoes won’t be as crispy.
How do I know when the potatoes are done?
Test by piercing a cube with a fork – it should slide on easily with no resistance if properly cooked through.
Can I add other vegetables?
Yes! Mushrooms, zucchini, or corn would all be delicious additions. Add them with the onions and peppers.
Serving Suggestions
This versatile skillet is amazing on its own, but here are some delicious ways to serve it:
Top with a fried egg – this transforms it into the ultimate breakfast-for-dinner meal that’s absolutely incredible.
Add a dollop of sour cream – the cool creaminess pairs perfectly with the hearty, seasoned skillet.
Serve with hot sauce – for those who like extra heat, a drizzle of your favorite hot sauce is perfect.
Pair with a simple salad – a fresh green salad balances the richness of this hearty skillet meal.
Ground Beef and Potato Skillet
This Ground Beef and Potato Skillet is the ultimate one-pan weeknight dinner that’s ready in just 25 minutes – packed with perfectly browned potatoes, seasoned ground beef, colorful peppers, and melted cheese for maximum comfort food satisfaction!
Course: Main Dish, Skillet Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 385kcal
Ingredients
1 tablespoon oil
1 pound potatoes (about 2 medium, cut into ½-inch cubes)
1 pound lean ground beef
1½ teaspoons salt
½ teaspoon black pepper
1 medium onion (chopped)
1 bell pepper (chopped)
2 cloves garlic (minced)
½ teaspoon smoked paprika
1 cup shredded cheddar cheese
2 green onions (chopped)
Instructions
Prevent your screen from going dark
Brown the potatoes – heat oil in a large non-stick skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed until lightly browned underneath, about 2 minutes. Stir and cook undisturbed for another 2 minutes to brown more.
Add the beef – use a wooden spoon to move potatoes to one side of the skillet. Add ground beef to the other side. Sprinkle both potatoes and beef evenly with salt and pepper.
Brown the beef – break up ground beef with wooden spoon and spread to cover half the skillet. Press down lightly with spoon. Cook for 4 minutes undisturbed while stirring potatoes occasionally.
Optional fat removal – if desired, scoop out any excess fat that has accumulated from the beef.
Add vegetables and seasonings – add onion, bell pepper, garlic, and smoked paprika on top of potatoes and beef. Stir until everything is evenly mixed together.
Finish cooking – cook, stirring occasionally, until vegetables are softened, beef is no longer pink anywhere, and potatoes are fork-tender, 3-4 minutes.
Add cheese and serve – turn off heat and sprinkle with shredded cheese. Allow the residual heat to melt the cheese. Top with chopped green onions and serve immediately.
Notes
RECIPE NOTES & TIPS
Skillet size matters – use a large non-stick skillet to ensure everything browns properly without overcrowding.
Perfect potato prep – cut potatoes into uniform ½-inch cubes for even cooking. Make them as uniform as possible.
Browning technique – don’t rush the browning steps! This creates the best flavor and texture in both the potatoes and beef.
Ground beef options – can substitute ground chicken or turkey (not turkey breast – too lean). Lean ground beef reduces excess grease.
Heat level – add a pinch of cayenne or ½ teaspoon hot sauce with the paprika for extra kick if desired.
Serving suggestions – amazing topped with a fried egg, dollop of sour cream, or served with a fresh salad.
Storage – leftovers keep in the refrigerator for up to 3 days and reheat well in the microwave or skillet.
Nutrition
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