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Ground Beef and Potatoes Skillet Recipe
Ash Tyrrell

Ground Beef and Potatoes Skillet Recipe

When I first made this ground beef and potatoes skillet, I knew it was a keeper. It’s one of those simple, satisfying meals that feels like a warm hug in a bowl. I love how the humble ingredients come together to create something so flavorful and comforting.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon Olive Oil - I prefer olive oil for its flavor but any neutral cooking oil you have on hand will work perfectly.
  • 1 pound Ground Beef - Ground sirloin or chuck 80-85% lean offers a great balance of flavor and fat.
  • 1 ½ teaspoon Salt - Kosher salt is best as it dissolves well and seasons evenly.
  • ¼ teaspoon Black Pepper - Freshly ground pepper provides a more pungent and complex flavor than pre-ground.
  • 1 Small Onion - A finely diced yellow or white onion adds a sweet aromatic base to the dish.
  • 3-4 Garlic Cloves - Use fresh minced garlic for the most potent and delicious flavor.
  • 1 tablespoon Tomato Paste - This adds a concentrated savory tomato flavor and a touch of color.
  • ½ tablespoon Worcestershire Sauce - A key ingredient for adding a deep umami-rich flavor that enhances the beef.
  • 1 pound Russet Potatoes - Peeled and cubed these starchy potatoes break down slightly to thicken the sauce.
  • ½ cup Beef Broth - This creates the sauce base and infuses the entire dish with a rich beefy taste.
  • 1 tablespoon Chopped Parsley - Fresh parsley for garnish adds a pop of color and a fresh clean finish.

Method
 

  1. First, heat the olive oil in your large skillet over medium-high heat. Once the oil is hot, add the ground beef and season it with salt and pepper. Break the meat apart with your spoon and let it cook for about 3 minutes to develop a nice brown crust.
  2. Continue cooking for another 2 minutes, stirring to ensure it browns evenly. If you are using ground beef with a higher fat content, you may want to drain off some of the excess grease at this stage. Simply tilt the pan and spoon it out carefully.
  3. Next, add the finely diced onion to the skillet with the browned beef. Cook for about 3 minutes, stirring often, until the onion becomes soft and translucent. This step builds the foundational flavor of the dish.
  4. Now, add the minced garlic and tomato paste. Stir everything together and cook for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly in color.
  5. Finally, add the cubed potatoes, beef broth, and Worcestershire sauce to the skillet. Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to medium-low and cover the pan.

Notes

  • I always recommend browning the beef properly without moving it too much at first. This creates a delicious crust on the meat, which adds a ton of flavor that you just can't get otherwise.
  • Don't be shy with the aromatics. I sometimes add a little extra onion or garlic because I feel it really deepens the savory base of the dish.
  • When the potatoes are almost done, I like to uncover the skillet for the last 5 minutes of cooking. This allows some of the liquid to evaporate, resulting in a thicker, richer sauce that coats the beef and potatoes beautifully.
  • Let the finished dish rest for a few minutes before serving. This allows the flavors to meld together even more.