Ground Beef and Potato Skillet: A Simple, Satisfying Meal

Ground beef – I like using lean ground beef for a lighter option but you can use any type of ground meat you prefer. Ground turkey or chicken will work, too, if you’re looking for a leaner alternative.
Potatoes – Russet potatoes are the classic choice here but I’ve used everything from Yukon Golds to baby potatoes with great results. Just pick the ones you like best, and dice them into bite-sized pieces.
Onions – Yellow onions are my go-to but any kind will do. You can even throw in some red onions for a little sweetness if that’s what you prefer.
Garlic – Fresh garlic is the star of the show in this dish. I know it might seem like a small detail but it makes all the difference in flavor. If you’re in a pinch, garlic powder can work, but fresh garlic really takes this dish to the next level.
Seasonings – Salt and pepper are the basics but don’t skip the paprika. It gives a smoky depth to the dish that makes it pop. You can also add chili powder, cumin, or a dash of cayenne if you like a bit of heat.
Olive oil – You’ll need some olive oil for sautéing the veggies and cooking the beef. It’s my preferred oil but feel free to use whatever you have in your kitchen, like vegetable or canola oil.
Optional toppings – If you’re feeling fancy or just really love cheese, sprinkle some shredded cheese on top at the end. Sour cream and fresh herbs like parsley or cilantro are also great additions to give the dish a little extra flavor and color.

First things first, heat your skillet over medium-high heat and add a splash of olive oil. Once the oil is nice and hot, toss in your ground beef. Use a spatula to break it up as it cooks, making sure to get it all nice and crumbled. Season it with a little salt and pepper, and let it cook until it’s browned and fully cooked through. This usually takes about 6-8 minutes.
When the beef is done, remove it from the skillet and set it aside. Don’t worry about cleaning the pan—those little brown bits that stick to the bottom are going to add tons of flavor later on.

Next, grab those diced potatoes and toss them into the same skillet. You might need to add a little more olive oil if the pan looks dry, but that’s totally up to you. Spread the potatoes out in an even layer and let them cook, stirring occasionally to make sure they don’t stick. You want to get them crispy and golden brown on the outside while keeping them soft and tender on the inside.
This part takes about 10-12 minutes, but it’s well worth the wait. If you’re in a hurry, you can cover the skillet with a lid for a few minutes to speed up the cooking process. This helps the potatoes cook through faster, and then you can uncover them to let the crispiness shine.

Once your potatoes are nicely browned, toss in the diced onions and cook them for about 4-5 minutes, or until they become soft and slightly caramelized. I love how onions bring a sweet, savory flavor to the dish as they cook.
Add in the minced garlic and cook it for another minute. I don’t know if there’s anything better than the smell of garlic cooking in olive oil—so good. Stir everything together, and you’ll start to notice all those amazing flavors coming together.

Now that the potatoes, onions, and garlic are all looking perfect, it’s time to bring the ground beef back into the skillet. Add it back in, and stir everything together. Make sure all the ingredients are well combined, and let them cook for a few minutes to heat everything through. Taste the mixture, and don’t be afraid to adjust the seasoning with more salt, pepper, or paprika. If you like a little heat, now’s the time to add a pinch of cayenne or chili powder.

Once everything is perfectly cooked and seasoned, it’s time to serve! Spoon the mixture onto plates and, if you’re feeling indulgent, top it off with some shredded cheese. A little sour cream on the side can also add a nice creamy touch. And, of course, a sprinkle of fresh herbs like parsley or cilantro never hurts—adds a little freshness and color to the dish.