I love this recipe because it uses basic pantry ingredients and comes together quickly in a single skillet. I get a perfect balance of crispy potatoes, juicy ground beef, and warm spices without needing anything complicated. I also like how flexible it is, since I can easily add vegetables or adjust the seasoning based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef 4 medium diced potatoes (Yukon Gold, red, or russet) 1 small diced onion 2 cloves minced garlic 2 tbsp olive oil 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder Salt and pepper, to taste Optional: 1 tsp dried thyme or oregano Optional veggies: 1 diced bell pepper, 1 cup spinach or kale, ½ tsp chili flakes Optional garnishes: fresh parsley or cilantro
Directions
I start by heating 1 tablespoon of olive oil in a large skillet over medium heat. I season the diced potatoes with salt and pepper, then cook them for about 8 to 10 minutes, stirring occasionally, until they are golden and crispy. Once done, I remove them from the skillet and set them aside.
I add the remaining olive oil to the same skillet and brown the ground beef for about 5 to 7 minutes until fully cooked, draining any excess fat. I push the beef to one side of the pan and sauté the diced onion for 3 to 4 minutes until softened, then add the garlic and cook for another minute.
Servings and Timing
I usually make this recipe to serve about 4 people. The total cooking time is around 30 minutes, with about 10 minutes of prep and 20 minutes of active cooking time, which makes it perfect for busy weeknights.
Variations
I like swapping the ground beef with ground turkey or chicken when I want a lighter option. Sometimes I add extra vegetables like zucchini, mushrooms, or green beans for more texture and color. When I want a spicy kick, I increase the chili flakes or add a splash of hot sauce before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it in a skillet over medium heat so the potatoes stay crispy, but the microwave works well for a quicker option.
FAQs
Can I use frozen potatoes instead of fresh ones?
I prefer fresh potatoes for the best texture, but frozen diced potatoes can work if I cook them until well browned.
What type of potatoes work best?
I usually use Yukon Gold or red potatoes because they hold their shape and crisp nicely.
Can I make this recipe ahead of time?
I can make it ahead, but I think it tastes best freshly cooked. Reheating in a skillet helps restore some crispiness.
Is this recipe gluten-free?
Yes, all the ingredients I use are naturally gluten-free.
Can I add cheese to this dish?
I sometimes sprinkle shredded cheddar or mozzarella on top right before serving for extra richness.
Conclusion
This beef and potatoes skillet is a reliable, comforting meal that I keep coming back to because it is simple, satisfying, and easy to customize. I enjoy how quickly it comes together and how it delivers bold flavor with minimal effort, making it a staple in my kitchen.
A classic beef and potatoes skillet cooked in one pan with crispy potatoes, seasoned ground beef, and savory spices for an easy comforting dinner everyone loves.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner, Main Course
Method:Skillet, One-Pan
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb lean ground beef
4 medium potatoes, diced (Yukon Gold, red, or russet)
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste
Optional Add-Ins
1 tsp dried thyme or oregano
1 diced bell pepper
1 cup spinach or kale
½ tsp chili flakes
Optional Garnishes
Fresh parsley or cilantro, chopped
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the diced potatoes with salt and pepper.
Cook potatoes for 8–10 minutes, stirring occasionally, until golden and crispy. Remove from skillet and set aside.
Add remaining olive oil to the skillet. Add ground beef and cook for 5–7 minutes, breaking it up, until fully browned. Drain excess fat if needed.
Push beef to one side of the skillet. Add diced onion and sauté for 3–4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Season beef and onions with smoked paprika, garlic powder, onion powder, dried herbs (if using), salt, and pepper. Stir and cook for 1–2 minutes to bloom spices.
Return potatoes to the skillet and stir to combine. Cook 2–3 minutes until everything is heated through.
Add optional vegetables and cook until just tender.
Remove from heat, garnish with fresh herbs if desired, and serve hot.
Notes
For extra crisp potatoes, avoid overcrowding the skillet and stir less frequently.
Swap ground beef with ground turkey or chicken for a lighter version.
Great for meal prep—stores well in the fridge for up to 4 days.
