Here’s a classic, comforting Ground Beef and Potatoes recipe—simple, hearty, and perfect for a weeknight 🥩🥔
Ground Beef and Potatoes (Skillet Style)
Ingredients (serves 4)
- 1 lb (450 g) ground beef
- 4–5 medium potatoes, peeled and diced small
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp oil or butter
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Optional: ½ cup beef broth or water
- Optional add-ins: bell peppers, peas, carrots, shredded cheese
Instructions
- Cook the potatoes
Heat 1 tbsp oil in a large skillet over medium heat.
Add diced potatoes, season lightly with salt and pepper.
Cover and cook 10–12 minutes, stirring occasionally, until tender and lightly browned.
Remove potatoes and set aside. - Brown the beef
In the same skillet, add remaining oil if needed.
Cook ground beef and onion until beef is browned and onion is soft.
Drain excess grease if needed.
Add garlic and cook 30 seconds. - Season
Stir in paprika, garlic powder, onion powder, salt, and pepper. - Combine
Return potatoes to skillet.
Add beef broth or water if you want it saucier.
Stir and cook 5 minutes until everything is well combined and slightly crispy. - Serve
Serve hot as-is or top with cheese and let it melt.
Variations
- Old-fashioned: Add a splash of Worcestershire sauce
- Cheesy: Top with cheddar or Colby Jack
- Mexican-style: Add taco seasoning, serve with sour cream
- Breakfast hash: Add a fried egg on top
Tips
- Dice potatoes small for faster cooking.
- Russet potatoes give crispy edges; Yukon Golds stay creamy.
- Don’t stir too often—let potatoes brown.
If you want, I can also give you a one-pan casserole, slow cooker version, or a hamburger–potato bake (very old-school and cozy).
