Ground Beef and Potato Skillet
Diced potatoes and ground beef make a filling dinner from a few inexpensive ingredients, and this version cooks both in one large skillet. The potatoes go in first with the lid on, so they steam until nearly tender, then the lid comes off and they turn golden. While they wait on a plate, the beef browns with onion, red pepper and smoked paprika, and everything goes back into the pan under a layer of melted cheddar. Every ingredient is gluten-free as written.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 30 mins
- Total Time
- 40 mins
- Servings
- 4 servings
How do you make Ground Beef and Potato Skillet?
Cook 700 g diced potatoes in 2 tbsp oil, covered, for 8 minutes, then uncovered for 6-8 minutes, until golden and tender, and set them aside. Brown 450 g lean ground beef with onion and red pepper until it reaches 71°C (160°F), then add garlic, smoked paprika and thyme. Return the potatoes, top with 100 g cheddar and cover for 2 minutes to melt.
- Total time
- 40 mins
- Calories
- 525 per serving
- Protein
- 33 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
To serve
Equipment
Large non-stick or cast-iron skillet with a lid (30 cm / 12 inch) · Wooden spoon or spatula
Quick Directions
Steam the potatoes
Heat the oil in a large skillet over medium heat.
Brown the potatoes
Uncover, turn the heat up to medium-high and cook for 6-8 minutes more, turning the potatoes every 2 minutes, until golden on several sides and fully tender.
Brown the beef
Add the beef, onion and red pepper to the same skillet.
Season
Stir in the garlic, smoked paprika, thyme, the remaining 1/2 tsp salt and the pepper and cook for 1 minute, until fragrant.
Add the cheese
Return the potatoes to the skillet and toss gently to combine.
Step-by-Step Instructions
Every step for making ground beef and potato skillet, written out in full.
Steam the potatoes
Heat the oil in a large skillet over medium heat. Add the potatoes in an even layer, sprinkle with 1/2 tsp of the salt and stir to coat them in the oil. Cover and cook for 8 minutes, stirring once halfway, until the potatoes are almost tender when pierced with a knife.
Brown the potatoes
Uncover, turn the heat up to medium-high and cook for 6-8 minutes more, turning the potatoes every 2 minutes, until golden on several sides and fully tender. Tip them onto a plate.
Brown the beef
Add the beef, onion and red pepper to the same skillet. Cook for 7-8 minutes, breaking up the meat with a wooden spoon, until the beef is browned with no pink remaining and reaches 71°C (160°F). Spoon off any excess fat.
Season
Stir in the garlic, smoked paprika, thyme, the remaining 1/2 tsp salt and the pepper and cook for 1 minute, until fragrant.
Add the cheese
Return the potatoes to the skillet and toss gently to combine. Scatter the cheddar over the top, turn off the heat, cover and leave for 2 minutes, until the cheese has melted. Sprinkle with green onions and serve with sour cream or yogurt if you like.
Recipe Tips
- Cut the potatoes into even 1.5 cm cubes so they cook at the same rate. Larger pieces need a few more minutes under the lid.
- Once the lid is off, leave the potatoes alone for 2 minutes at a time. Stirring too often stops them from browning.
- Yellow potatoes such as Yukon Gold and red potatoes hold their shape best. Russets brown well but break up more as you stir.
- Pure spices and plain cheddar are gluten-free, but some spice blends are not, so check labels if you cook for someone who avoids gluten.
Variations
- With eggs: make 4 hollows in the finished skillet, crack an egg into each, cover and cook over medium-low heat for 6-8 minutes, until the whites and yolks are fully set.
- Taco-style: swap the smoked paprika and thyme for 1 tbsp chili powder and 1 tsp ground cumin, use Monterey Jack instead of cheddar and top with salsa.
- Sweet potato: use 700 g sweet potatoes cut into 1.5 cm cubes. They soften a few minutes sooner, so check them after 6 minutes under the lid.
Nutrition (per serving)
| Calories | 525 |
|---|---|
| Protein | 33 g |
| Carbs | 38 g |
| Fat | 27 g |
| Saturated fat | 10 g |
| Fibre | 5 g |
| Sugar | 4.5 g |
| Sodium | 830 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freezing is not recommended. The potatoes turn grainy and watery once thawed.
- Reheat
- Reheat in a skillet over medium heat with a splash of water or oil for 5-7 minutes, stirring, until hot to 74°C (165°F). The microwave also works but softens the potatoes.
Ground Beef and Potato Skillet FAQs
Do you need to boil the potatoes first?
No. Covering the skillet for the first 8 minutes traps steam and cooks the diced potatoes through, then uncovering them lets them brown. Parboiling works too, but it adds a pot and about 10 minutes.
What potatoes are best for a ground beef and potato skillet?
Yellow potatoes such as Yukon Gold, or red potatoes, brown well and keep their shape, so you don't need to peel them. Russet potatoes also work but are softer and break up more as you stir.
Why are my skillet potatoes soggy?
Soggy potatoes usually come from a crowded pan or from stirring too often after the lid comes off. Use a 30 cm (12 inch) skillet, spread the potatoes in one layer, and turn them only every 2 minutes once they are uncovered.
Is this ground beef and potato skillet gluten-free?
Yes, as written. Potatoes, beef, vegetables, pure spices and cheddar are all naturally gluten-free. If you swap in a spice blend or add a sauce such as Worcestershire, check the label, because some contain gluten.
Can I make it ahead or freeze it?
Make it up to 4 days ahead: refrigerate it within 2 hours and reheat it in a skillet so the potatoes crisp again. Freezing is not recommended, because the potatoes turn grainy and watery once thawed.
What do you serve with ground beef and potatoes?
A green salad or steamed green beans or broccoli rounds out the meal. Salsa, sour cream or a fried egg on top are popular too.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
