Ground Beef and Potatoes is an easy, all in one skillet dinner that packs on flavor and comfort feels! A meat and potatoes meal in that’s hearty and simply satisfying.
Scale
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound potatoes, russet or new potatoes, cut into a small dice (we like skin on but you can peel if you like)
- 1/2 cup diced yellow onion
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1 pound ground beef
- 2 teaspoons dried oregano
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 cup beef broth
- 2 tablespoons fresh chopped parsley (optional)
Instructions
- Add the butter and olive oil to a large, 13″ skillet. Add diced potatoes, peppers and onions and cook for 8-10 minutes, stirring, until the potatoes start to soften. (If the potatoes are still firm, cover the skillet and cook another 2 minutes.)
- Push the vegetables to one side of the skillet to make room for the ground beef. Add the ground beef to the other side of the skillet and cook into crumbles until no pink remains. Drain any grease from the skillet.
- Stir the ground beef into the vegetables, then season with oregano, paprika, garlic powder, salt and pepper and stir. Add the tomato paste to the skillet, stirring to combine.
- Add the Worcestershire sauce and say sauce, then pour in beef broth. Stir and simmer over low heat to bring the flavors together. Add chopped parsley if using and taste for seasonings and adjust if needed.
Recipe Notes
Store: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Reheating: Reheat leftovers in the microwave for the quickest method. Alternately, add back to a skillet with a pat of butter or a drizzle of olive oil to crisp the potatoes again.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
