It is 6pm and you need a filling dinner fast. This High Protein Ground Beef and Potato Skillet is your new secret weapon.
It delivers a hearty, warm meal that your whole family will love. You get fresh ingredients and over 35g of protein in every single bowl.
Why This Recipe Is a Winner
This dish is perfect for those busy weeknights when time is short. It uses simple pantry staples that you likely already have on hand. You only need one large skillet for the entire process.
The Yukon Gold potatoes get wonderfully golden and tender. Lean beef keeps things light while staying very satisfying. It is a budget-friendly way to feed a hungry crowd quickly.
Simple Method
Making this skillet is very straightforward for any home cook. You start by browning the potatoes to get that perfect golden crust. Then, you simply add the beef and let the flavors meld together.
A quick simmer with beef broth ensures everything stays juicy. Even if you are a beginner, you can master this in one try. It is a foolproof way to get dinner on the table.
What You Need
These fresh ingredients create a balanced and nutrient-dense meal for your family.
- 1.5 lbs 93/7 Lean Ground Beef
- 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 medium yellow onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup low-sodium beef broth
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Place a large non-stick skillet over medium-high heat and add olive oil.
- Add diced potatoes to the skillet in a single layer and cook undisturbed for 5 minutes.
- Stir the potatoes and add the diced onion; cook for 4-5 minutes until translucent.
- Add the lean ground beef to the skillet, breaking it into small crumbles.
- Cook the beef for 6-8 minutes until fully browned and no pink remains.
- Season the mixture with garlic powder, smoked paprika, salt, and black pepper.
- Pour in the beef broth, reduce the heat to medium-low, and cover with a lid.
- Simmer for 5-7 minutes until the potatoes are fork-tender.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Best Ways to Enjoy It
Serve this warm skillet meal directly from the pan for a cozy feel. It pairs beautifully with a crisp green salad or steamed broccoli. You can even add a dollop of Greek yogurt on top.
For a complete meal prep, portion it into glass containers for the week. It makes a fantastic high-protein lunch that keeps you full until dinner. Your future self will thank you for the effort.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This recipe is excellent for reheating during a busy work week.
To reheat, simply pop a portion in the microwave for two minutes. You can also toss it back in a skillet for extra crispiness. Add a splash of broth if the potatoes seem a bit dry.
Recipe Tips
- Cut your potatoes into uniform 1/2-inch cubes for even cooking.
- Don’t skip the 5-minute undisturbed cook time for the crispiest potatoes.
- Use a lid when simmering to trap steam and soften the potatoes.
- Drain any excess fat if you use a higher fat percentage beef.
- Double the batch on Sunday to have healthy lunches sorted all week.
- Add a pinch of red pepper flakes if you enjoy a little heat.
- Swap parsley for cilantro for a slightly different fresh finish.
Ways to Switch It Up
- Swap Yukon Gold potatoes for sweet potatoes for a nutritious twist.
- Use ground turkey or chicken for an even leaner protein option.
- Add diced bell peppers with the onions for extra color and crunch.
- Stir in a handful of spinach at the end for hidden greens.
Common Questions
Can I make this ahead of time?
Yes, this is an ideal meal prep dish. It stores very well and the flavors actually improve the next day. Just reheat and enjoy whenever you are ready.
How do I know when the potatoes are done?
The potatoes should be fork-tender after the simmering step. If they are still firm, add a tablespoon of water and cover for two more minutes. Smaller cubes will always cook much faster.
Is this recipe kid-approved?
Absolutely, most kids love the simple combination of beef and potatoes. It is a familiar and comforting flavor profile. You can leave the parsley off their portion if they are picky.
I hope this High Protein Ground Beef and Potato Skillet makes your weeknights much easier. It is a warm and satisfying meal that truly nourishes your family. Give it a try tonight!
— Lidia
High Protein Ground Beef and Potato Skillet
Ingredients
- 1.5 lbs 93/7 Lean Ground Beef
- 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 medium yellow onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup low -sodium beef broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large non-stick skillet over medium-high heat and add olive oil.
- Add diced potatoes to the skillet in a single layer and cook undisturbed for 5 minutes to develop a golden-brown crust.
- Stir the potatoes and add the diced onion; continue cooking for 4-5 minutes until onions are translucent.
- Add the lean ground beef to the skillet, breaking it into small crumbles with a spatula.
- Cook the beef for 6-8 minutes until fully browned and no pink remains.
- Season the mixture with garlic powder, smoked paprika, salt, and black pepper, stirring thoroughly to incorporate.
- Pour in the beef broth, reduce the heat to medium-low, and cover the skillet with a lid.
- Simmer for 5-7 minutes until the potatoes are fork-tender and the liquid has mostly evaporated.
- Remove from heat, garnish with fresh parsley, and serve immediately.
