Savory Ground Beef and Potatoes Skillet

This Savory Ground Beef and Potatoes Skillet is a hearty, one-pan meal that’s packed with flavor and comfort. It’s a simple mix of seasoned ground beef, golden potatoes, and a few pantry staples that I cook together until everything is crispy, tender, and delicious. It’s one of those quick, satisfying dinners I turn to when I want something filling without a lot of fuss.

Why You’ll Love This Recipe

I love how easy this dish is to throw together with ingredients I usually have on hand. It’s budget-friendly, family-approved, and endlessly versatile. Whether I’m serving it as-is or topping it with cheese, eggs, or hot sauce, it always hits the spot. And since it all cooks in one pan, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Russet or Yukon gold potatoes (diced small)
• Onion (chopped)
• Garlic (minced)
• Olive oil or butter
• Salt
• Black pepper
• Smoked paprika (optional for a deeper flavor)
• Fresh or dried parsley (for garnish)

Directions

1. I start by heating a bit of oil in a large skillet over medium heat. I add the diced potatoes and cook them for about 10–12 minutes, stirring occasionally, until they’re golden and tender.

2. I push the potatoes to the side and add the ground beef and chopped onions. I cook everything together until the beef is browned and the onions are soft.

3. I stir in the garlic, salt, pepper, and paprika. I mix everything well so the potatoes soak up all the flavors.

4. I cook for another few minutes until the edges get nice and crispy.

5. I finish it off with a sprinkle of parsley and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• I sometimes add bell peppers, mushrooms, or spinach to the mix for more veggies.

• For a Tex-Mex twist, I stir in taco seasoning and top with shredded cheese.

• I love topping it with a fried egg for a brunch-style meal.

• I swap in ground turkey or sausage when I want something a little different.

• I’ve even added a splash of Worcestershire sauce or hot sauce for a bold kick.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in a skillet over medium heat to bring back the crisp. If I’m in a hurry, the microwave works too, though the potatoes lose some crunch.

FAQs

Can I use frozen potatoes or hash browns?

Yes, I’ve used frozen diced potatoes or hash browns when I’m short on time. I just make sure to thaw and dry them a bit before adding to the pan.

What kind of beef works best?

I usually go with 85/15 ground beef for a good balance of flavor and fat. I drain excess grease if needed.

How small should I dice the potatoes?

I dice them pretty small—about 1/2-inch cubes—so they cook through quickly and evenly in the skillet.

Can I make this ahead of time?

Yes, I’ve prepped the whole dish ahead and reheated it in a skillet later. It’s great for meal prep.

What can I serve with it?

I often pair it with a side salad or some crusty bread. It’s also perfect as a breakfast hash with eggs on top.

Conclusion

This ground beef and potatoes skillet is a no-fail, comforting meal that I can whip up any night of the week. It’s filling, flavorful, and made with simple ingredients that come together beautifully in one pan. Whether I’m cooking for the family or just making a quick meal for myself, this recipe always delivers.