Classic Ground Beef and Potato Skillet
This classic ground beef and potato skillet is a hearty and satisfying one-pan meal perfect for a weeknight dinner. Tender potatoes and savory ground beef are seasoned with a blend of spices and simmered in beef broth.
Equipment
- Large skillet or Dutch oven
- Knife
Ingredients
Main Ingredients
- 1.5 lbs lean ground beef
- 2 lbs Russet potatoes peeled and diced into ½-inch cubes
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1.5 cups beef broth
Seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried oregano
- ¼ tsp chili powder
For Serving (Optional)
- Fresh parsley chopped (for garnish, optional)
- Sour cream (for serving, optional)
Instructions
Preparation
- Peel and dice the potatoes into ½-inch cubes, then finely chop the onion and mince the garlic.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the ground beef and cook until browned, about 5-7 minutes.
- Carefully tilt the skillet and drain any excess fat.
- Reduce heat to medium, add the chopped onion and cook for 3-5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes, salt, black pepper, paprika, dried oregano, and chili powder, tossing to coat evenly.
- Pour in the beef broth, bring to a gentle boil, then reduce heat to low, cover, and simmer.
- Continue cooking for 15-20 minutes, stirring occasionally, until potatoes are fork-tender; add more broth or water if needed.
Serving
- Remove from heat, adjust seasonings, and garnish with fresh chopped parsley, optionally serving with sour cream.
Notes
For extra flavor, you can caramelize the onions a bit longer before adding the garlic. Don't overcrowd the skillet; if necessary, brown the beef in batches. Adjust the spice levels to your preference, adding more chili powder for extra heat. This dish is excellent reheated for lunch the next day.