Nothing says “home” like the smell of ground beef and potatoes sizzling in the pan. It’s the kind of meal that fills your kitchen with warmth and your belly with pure comfort. I’ve lost count of how many times this simple dish has saved my weeknight dinners—it’s my go-to when I need something hearty, fast, and guaranteed to please even my pickiest eater. The best part? It’s basically a blank canvas. Throw in whatever veggies you’ve got, adjust the spices to your mood, and boom—dinner’s ready before the “I’m hungry!” chorus starts. Trust me, once you try this, you’ll understand why my grandma called it “the dinner that never fails.”
Why You’ll Love This Ground Beef and Potatoes Recipe
This isn’t just another weeknight dinner—it’s your new kitchen superhero. Here’s why:
- Fast & easy – From pan to plate in 30 minutes flat (even faster if you cheat with pre-chopped veggies!)
- One-pan wonder – Minimal cleanup means more time for important things, like seconds
- Budget-friendly – Uses pantry staples you probably already have
- Crazy customizable – Swap veggies, change up spices, make it your own
- Comfort in a bowl – That perfect mix of hearty and homey that just hits different
I’ve made this when I was broke, when I was exhausted, when unexpected guests showed up—it never lets me down.
Ingredients for Ground Beef and Potatoes
Here’s what you’ll need to make magic happen—nothing fancy, just good honest ingredients that work together like best friends:
- 1 lb ground beef (80/20 blend is my go-to for flavor, but leaner works too)
- 2 large russet potatoes, diced into ½-inch cubes (trust me, uniform size means no mushy/raw surprises)
- 1 yellow onion, finely chopped (or roughly if you like oniony bites—I won’t judge)
- 2 garlic cloves, minced (or ½ tsp garlic powder in a pinch)
- 1 tbsp olive oil (or whatever oil you’ve got—grandma used bacon grease!)
The flavor boosters that make it sing:
- 1 tsp salt (start with less if you’re salt-sensitive)
- ½ tsp black pepper (fresh cracked if you’re feeling fancy)
- 1 tsp paprika (smoked or sweet—your call)
Swaps & adds: Out of onions? Try shallots. Want more veggies? Toss in diced carrots or bell peppers when sautéing. Feeling adventurous? A dash of Worcestershire sauce takes it next-level. The point is—make it yours!
How to Make Ground Beef and Potatoes
Alright, let’s get cooking! This is where the magic happens—turning simple ingredients into that cozy, stick-to-your-ribs meal we all crave. Follow these steps and you’ll be scooping seconds onto plates before you know it.
Prepping the Ingredients
First things first—let’s talk potatoes. Dice them into ½-inch cubes (about the size of your thumbnail). Why so precise? Because nobody wants half mushy, half crunchy potatoes! I test mine by biting a raw cube—it should offer slight resistance but still be edible. Pro tip: rinse them in cold water and pat dry to remove excess starch.
Cooking the Ground Beef
Heat your oil in a large skillet (I love my cast iron for this) over medium heat. Toss in the onions and garlic—you’ll know they’re ready when your kitchen smells amazing and they’re translucent (about 3-4 minutes). Now add the beef, breaking it up with your spoon like you’re mad at it. Cook until it’s no longer pink (5-7 minutes). If there’s lots of grease, tilt the pan and spoon some out—but leave about a tablespoon for flavor!
Combining and Simmering
Here comes the best part—dump in those beautiful potato cubes! Sprinkle everything with salt, pepper, and paprika. Give it all a good stir so every potato gets coated in that beefy goodness. Now cover the pan (this traps steam to cook the potatoes faster) and let it do its thing for 15 minutes. Peek and stir every 5 minutes—you’ll know it’s done when a fork slides easily into a potato. If things are sticking, add a splash of water or broth.
Final test? Fish out the biggest potato cube and taste it—it should be tender but still hold its shape. Now grab your fork and dig in!
Tips for Perfect Ground Beef and Potatoes
After making this dish more times than I can count (and yes, burning a batch or two along the way), I’ve picked up some game-changing tricks that’ll take your ground beef and potatoes from good to “Oh my gosh, can I have the recipe?” territory.
- Let the potatoes sit! After stirring in the potatoes, resist the urge to constantly move them around. Let them sit undisturbed for a minute or two before stirring—this gives them a chance to develop those delicious golden edges that add texture.
- Cast iron is your friend If you’ve got one, use it! My grandma’s old cast iron skillet distributes heat so evenly that the potatoes cook perfectly every time. No hot spots means no random crunchy bits where you wanted tender.
- The potato test is key Don’t just go by time—test your potatoes with a fork about 5 minutes early. If they’re close but not quite there, turn off the heat and let the pan’s residual heat finish the job while you set the table.
- Brown your beef better When cooking the ground beef, press it into an even layer in the pan and don’t touch it for a full minute. This builds up those flavorful browned bits that make the whole dish taste richer.
Oh, and one last thing—always taste before serving! Sometimes it needs another pinch of salt or a grind of pepper to really sing. Trust your taste buds—they know what they’re doing.
Variations on Ground Beef and Potatoes
The beauty of this dish? It’s like your favorite pair of jeans – totally adaptable to whatever mood (or fridge contents) you’re working with. Here are my favorite ways to mix it up when I’m feeling creative (or just cleaning out the vegetable drawer):
- Southwestern twist – Swap regular paprika for chili powder, toss in diced bell peppers with the onions, and finish with a handful of shredded cheddar and a dollop of sour cream. Bonus points for crumbling tortilla chips on top!
- Sweet potato edition – Replace half the russets with orange sweet potatoes (cut slightly smaller since they cook faster). The natural sweetness plays so nicely with the savory beef – my kids go nuts for this version.
- Italian grandma style – Add oregano and basil with the spices, stir in a can of diced tomatoes (juice and all) with the potatoes, and top with grated Parmesan right before serving. Mangia!
- Breakfast-for-dinner – Fry an egg per person sunny-side-up and lay it right on top of each serving. Break that yolk and let it coat everything – trust me, it’s life-changing.
The moral of the story? This recipe is more like guidelines than actual rules. Raid your fridge, get creative, and make it your own. Some of my best versions came from “Oops, I should probably use this up” moments!
Serving Suggestions
Now that you’ve got this glorious pan of ground beef and potatoes ready, let’s talk about how to turn it into a complete meal that’ll have everyone asking for seconds. Here are my go-to pairings that never fail:
- Crusty bread situation – A warm loaf of French bread or some garlic toast is perfect for soaking up all those delicious juices. My family fights over who gets to “clean the pan” with the last piece!
- Simple green side – A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. My quick fix? Toss some mixed greens with lemon juice, olive oil, and a handful of cherry tomatoes.
- Quick-pickled veggies – A jar of pickles or some quick-pickled red onions add the perfect bright, acidic contrast. Takes 5 minutes but makes the whole meal feel fancier.
On busy nights, I often just serve it straight from the pan with whatever raw veggies we’ve got – carrot sticks, cucumber slices – for that “deconstructed” meal vibe. Because let’s be honest, sometimes plating is overrated when hunger strikes!
Storing and Reheating Ground Beef and Potatoes
Let’s be real—the only thing better than this dish is the leftovers! But here’s how to keep them tasting just as amazing as when they first hit the pan:
- Cool it quick – Spread leftovers out in a shallow container (I use my trusty glass pie plate) so they cool evenly within 2 hours. No one wants bacteria throwing a party in your food!
- Fridge life – Stored airtight, it’ll stay delicious for 3-4 days. Honestly? Mine never lasts that long—my husband’s midnight snack attacks see to that.
- Freezer magic – Portion it into freezer bags (lie them flat to save space) and you’re set for up to 3 months. Perfect for those “I can’t even” dinner nights.
Reheating like a pro:
Toss a serving into a skillet with a splash of water or broth over medium-low heat. Cover it for the first few minutes to steam the potatoes back to life, then uncover and stir occasionally until it’s piping hot all through—about 5-7 minutes total. The stovetop method keeps the texture perfect, unlike that sad microwave mush we’ve all experienced.
Pro tip: If freezing, undercook the potatoes just slightly—they’ll finish cooking when reheated and stay perfectly tender. Learned that one the hard way!
Ground Beef and Potatoes Nutritional Information
Okay, let’s talk numbers—but remember, these are just ballpark figures because we all cook a little differently! My grandma used to say “A pinch of this, a handful of that,” so exact nutrition can vary based on your ingredients and how much olive oil you actually use (we all know that “tablespoon” sometimes becomes a very generous pour).
Per serving (about 1¼ cups):
- 350 calories – Enough to keep you full without weighing you down
- 22g protein – From that hearty beef that makes it a complete meal
- 25g carbohydrates – Mostly from those satisfying potatoes
- 18g fat – For all that delicious flavor (remember, fat isn’t the enemy!)
- 3g fiber – Thanks to the potato skins if you leave them on
- 600mg sodium – Easy to reduce if you’re watching salt—just taste as you go
A little nutrition nerd tip: If you swap half the potatoes for cauliflower or use leaner beef, you can tweak these numbers. But honestly? Sometimes a comforting, balanced meal is exactly what your body—and soul—needs.
Frequently Asked Questions
Can I freeze ground beef and potatoes?
Absolutely! It freezes beautifully for up to 3 months. Just let it cool completely before portioning into freezer bags. Pro tip: Flatten the bags so they stack easily and thaw faster.
What’s the best potato for this recipe?
I swear by russets for their fluffy texture, but Yukon Golds are my runner-up—they hold their shape beautifully and have that buttery flavor. Just avoid waxy potatoes like red bliss unless you like firmer cubes.
Can I make this in a slow cooker?
You bet! Brown the beef and onions first (for flavor!), then add everything except potatoes. Cook on low 4 hours, add potatoes, and cook 2 more hours. The potatoes stay perfect this way.
Why do my potatoes sometimes turn out mushy?
Usually means they were diced too small or stirred too much! Go for ½-inch cubes and resist over-mixing once they’re in the pan. A lid traps steam—only cover when needed.
Can I use ground turkey instead of beef?
Sure thing! Just add a splash of olive oil since it’s leaner. The flavor’s different but still delicious—I often do half beef, half turkey for a lighter version.
1-Pan Ground Beef and Potatoes Savior for Hungry Families
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A simple and hearty dish combining ground beef and potatoes for a satisfying meal.
Ingredients
- 1 lb ground beef
- 2 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Heat olive oil in a pan over medium heat.
- Add onions and garlic, sauté until softened.
- Add ground beef and cook until browned.
- Stir in diced potatoes, salt, pepper, and paprika.
- Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are tender.
- Serve hot.
Notes
- You can add other vegetables like carrots or bell peppers.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: ground beef, potatoes, easy dinner, hearty meal
