Ground beef with potatoes is a comforting dish that brings warmth and satisfaction to any meal. It’s simple, filling, and flavors meld beautifully together. Perfect for weeknight dinners, this recipe makes for an easy dinner that the whole family will love.
Why This Ground Beef with Potatoes Is Great
This recipe is a wonderful choice for busy cooks. It’s quick to prepare, takes less than an hour, and uses ingredients you likely already have at home. The combination of ground beef and tender potatoes creates a hearty meal that’s both tasty and satisfying. Plus, it’s a one-pan wonder, making cleanup a breeze!
How to Make Ground Beef with Potatoes
Cooking this dish is straightforward and beginner-friendly. You’ll sauté the potatoes until golden, then brown the ground beef, and mix everything together with some flavorful seasonings. It all cooks together, allowing the ingredients to enhance each other without extra steps.
What You Need
- 2 pounds ground beef (80/20 blend recommended)
- 3 medium russet potatoes (peeled and diced into 1-inch cubes)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup beef broth or water
- Fresh parsley (chopped, for garnish (optional))
Step-by-Step
- Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
- Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add dried potato cubes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
- In the same pan, add ground beef and break it up with a wooden spoon. Cook over medium-high heat for 5-7 minutes until browned, no longer pink, and reaching 160°F internal temperature. If more than 2 tablespoons of fat has accumulated, drain the excess, leaving about 1 tablespoon in the pan.
- Push ground beef to one side of the pan and add chopped onion to the empty space. Cook for 3-4 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly. Mix onion and garlic with beef.
- Sprinkle paprika, oregano, salt, and black pepper over the beef mixture, stirring to distribute evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly until the paste becomes brick red and slightly caramelized.
- Pour in beef broth or water, scraping up browned bits from the bottom of the pan. Return cooked potatoes to the pan, gently folding them into the beef mixture. Reduce heat to medium-low, cover with a lid, and simmer for 10-15 minutes until potatoes are fork-tender (fork should slide through easily with no resistance).
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.
How to Serve Ground Beef with Potatoes
This dish is delicious on its own, but you can enhance it with a simple side salad or some crusty bread. It pairs nicely with steamed green beans or a fresh vegetable medley. For a little extra flavor, consider adding some grated cheese on top.
How to Store Ground Beef with Potatoes
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. For longer storage, this dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop over low heat, adding a little broth or water if it seems dry.
Recipe Tips
- Even Cooking: Make sure potato pieces are of uniform size for even cooking.
- Browning Beef: Don’t overcrowd the pan when browning the beef to avoid steaming.
- Adjust Seasoning: Always taste before serving, as some may prefer more seasoning.
- Cheese Topping: Experiment with adding shredded cheese for an extra layer of flavor.
- Fresh Herbs: Fresh herbs can brighten up the dish if added just before serving.
Variations & Swaps
- Protein Options: Swap ground beef for ground turkey or chicken for a lighter option.
- Vegetarian Version: Use lentils instead of beef and vegetable broth instead of beef broth.
- Different Potatoes: Try sweet potatoes for a slightly sweet and different flavor profile.
FAQs
Can I make this ahead of time?
Yes, you can prepare this dish ahead of time. Just follow the cooking steps and store it in the fridge after it cools. You can reheat it on the stovetop or microwave when ready to serve.
Can I freeze the leftovers?
Absolutely! This dish freezes well. Just ensure it’s in an airtight container, and it’ll be good for up to 3 months.
How do I reheat it?
To reheat, place in a pot on the stove over low heat, stirring occasionally. You can add a little beef broth or water if it seems dry. Alternatively, you can microwave it until hot.
What can I use instead of ground beef?
You can use ground turkey, chicken, or even plant-based crumbles if you want a vegetarian option. Adjust cooking times accordingly for different proteins.
What mistakes should I avoid?
One common mistake is overcooking the potatoes. Make sure to check for doneness as they can turn mushy. Also, remember to season at the end for the best flavor.
Ground Beef with Potatoes
Ingredients
Main Ingredients
- 2 pounds ground beef (80/20 blend recommended)
- 3 medium russet potatoes (peeled and diced into 1-inch cubes)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup beef broth or water
- to taste Fresh parsley (chopped, for garnish (optional))
Instructions
Preparation
- Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
- Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add dried potato cubes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
- In the same pan, add ground beef and break it up with a wooden spoon. Cook over medium-high heat for 5-7 minutes until browned, no longer pink, and reaching 160°F internal temperature. If more than 2 tablespoons of fat has accumulated, drain the excess, leaving about 1 tablespoon in the pan.
- Push ground beef to one side of the pan and add chopped onion to the empty space. Cook for 3-4 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly. Mix onion and garlic with beef.
- Sprinkle paprika, oregano, salt, and black pepper over the beef mixture, stirring to distribute evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly until the paste becomes brick red and slightly caramelized.
- Pour in beef broth or water, scraping up browned bits from the bottom of the pan. Return cooked potatoes to the pan, gently folding them into the beef mixture.
- Reduce heat to medium-low, cover with a lid, and simmer for 10-15 minutes until potatoes are fork-tender (fork should slide through easily with no resistance).
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.
