Description
This 30-minute ground beef and potato skillet has saved my dinner plans more times than I can count – it’s the ultimate no-fuss comfort food that everyone actually asks for by name!
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1½ lbs (680g) russet potatoes, diced into ½-inch cubes
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cumin
- ¼ tsp cayenne pepper (optional, for heat)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- ½ cup shredded cheddar cheese (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer, season with salt and pepper, and cook undisturbed for 3-4 minutes until browned on bottom. Stir and continue cooking for 5-7 minutes until golden on multiple sides but not fully tender. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Add ground beef, breaking it apart with a wooden spoon. Season with salt and pepper and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
- Add diced onions to the beef and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add diced bell pepper and continue cooking for 2 minutes.
- Sprinkle paprika, oregano, cumin, and cayenne pepper (if using) over the beef mixture. Stir to coat everything evenly with spices and cook for 1 minute.
- Return partially cooked potatoes to the skillet. Add tomato paste and stir to combine. Pour in beef broth and Worcestershire sauce, scraping any browned bits from the bottom of the pan.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until potatoes are fork-tender and liquid has reduced to a thick sauce. Stir occasionally to prevent sticking.
- Taste and adjust seasonings if needed. If using cheese, sprinkle over the top, cover for 1-2 minutes until melted. Garnish with fresh chopped parsley before serving.