Save to Pinterest My weeknight savior arrived on a Tuesday when I was staring into the fridge with zero inspiration and a hungry household. I grabbed ground beef, some potatoes I'd forgotten about, and threw together what became this golden-brown skillet masterpiece that somehow tastes like someone actually planned dinner. The kitchen filled with that savory, caramelized aroma, and suddenly everyone was hovering around the stove asking when it'd be ready. That's when I realized this one-pan wonder wasn't just convenient—it was genuinely delicious, and it delivered enough protein to actually keep us satisfied until bedtime.
I made this for my brother after his gym session, mostly to prove that protein-packed dinners don't have to be boring chicken breast and broccoli. Watching him come back for thirds while barely saying a word was all the validation this recipe needed. He started asking me to batch-cook it for his meal prep, which somehow became a monthly ritual we joke about now.
Ingredients
- Ground beef (2 pounds, 80/20 blend): The ratio matters more than you'd think—it has enough fat to stay moist and flavorful without being greasy.
- Russet potatoes (3 medium, diced into 1-inch cubes): These hold their shape beautifully and absorb the savory sauce without turning to mush.
- Onion (1 small, finely chopped): It softens into the beef and creates a sweet undertone that balances the seasoning.
- Garlic (2 cloves, minced): Added after the onions so it doesn't burn and keeps its bright, aromatic punch.
- Olive oil (2 tablespoons): Use it to get those potatoes golden and crispy on the edges—this is where the magic happens.
- Paprika (1/2 teaspoon): Adds warmth and a hint of smokiness that ties everything together.
- Dried oregano (1/2 teaspoon): Brings an earthy, Mediterranean note that feels fancy without being fussy.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season as you go so you can adjust to your taste by the end.
- Tomato paste (2 tablespoons): This concentrates into something brick-red and almost caramelized, deepening the whole dish.
- Beef broth or water (1/2 cup): Creates that savory sauce that makes everything stick together and taste intentional.
- Fresh parsley (optional garnish): A sprinkle at the end adds a pop of color and freshness that cuts through the richness.
Instructions
- Prep Your Potatoes:
- Peel and cut them into uniform 1-inch cubes, then rinse in cold water to shake off the starch—this prevents them from sticking together and helps them crisp up. Pat them completely dry with paper towels because moisture is the enemy of golden-brown edges.
- Sear the Potatoes:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add potatoes in a single layer. Let them sit undisturbed for a couple minutes before stirring occasionally, aiming for 8 to 10 minutes total until they're golden on multiple sides and tender when you pierce them with a fork. This step is worth the patience—remove them to a plate and set aside.
- Brown the Beef:
- In the same pan, add ground beef and break it up with a wooden spoon, cooking for 5 to 7 minutes over medium-high heat until it's completely browned with no pink remaining. The internal temperature should hit 160°F, and you want those browned bits stuck to the bottom of the pan—they're flavor gold.
- Build Your Aromatics:
- Drain off most of the fat, leaving about a tablespoon behind, then push the beef to one side. Add chopped onion to the empty space and let it soften for 3 to 4 minutes until it turns translucent, then add minced garlic and stir constantly for just 30 seconds so it doesn't burn. Mix everything together until the onion and garlic are evenly distributed.
- Add the Seasonings:
- Sprinkle paprika, oregano, salt, and pepper over the beef mixture and stir until everything is coated evenly. Add tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens to brick red and starts to caramelize slightly against the pan—this concentrates all that savory depth.
- Bring It Together:
- Pour in beef broth or water and scrape up all those browned bits from the bottom of the pan with your spoon—that's pure flavor you don't want to waste. Return the potatoes to the pan, gently fold them into the beef mixture, then reduce heat to medium-low, cover, and simmer for 10 to 15 minutes until the potatoes are fork-tender.
- Finish and Taste:
- Remove from heat and let it sit for 2 to 3 minutes so everything settles. Taste it and adjust salt and pepper as needed, then sprinkle fresh parsley on top if you'd like a fresh finish.
Save to Pinterest There's a moment about halfway through simmering when the kitchen smells so good that everyone stops what they're doing and just breathes in. That's when I know this dish has transcended weeknight practicality and become actual comfort food that happens to be protein-packed.
Why Potatoes Matter Here
Russet potatoes are the right choice because they have starch that helps thicken the sauce slightly as they cook, plus they hold their shape instead of falling apart into a mush. The 1-inch uniform cubes are important because they cook at the same rate—uneven pieces mean some are tender while others are still hard. I learned this the hard way after cutting some too big and watching them stubbornly stay crunchy while the small ones disintegrated.
The Single-Pan Strategy
Cooking everything in one skillet or Dutch oven isn't just about fewer dishes—it's about building layers of flavor. When you sear the potatoes first, they leave behind golden bits that flavor the beef. When you brown the beef, those caramelized pieces flavor the sauce. By the end, every component has seasoned every other component, which is why this feels intentional instead of thrown together.
Make It Work For You
The beauty of this recipe is that it adapts without losing its character. Meal prep it in portions for the week, double it for a crowd, or make it exactly as written for a peaceful weeknight. You can absolutely substitute half the beef with lean ground turkey if you want to experiment, though the original version is where it shines.
- Leftovers keep for 4 days in an airtight container in the fridge or freeze beautifully for up to 3 months.
- Reheat gently over medium heat with a splash of water if it's dried out, and always check that it reaches 165°F for food safety.
- Fresh parsley at the end makes it look intentional, even when you're eating it straight from the container on night four.
Save to Pinterest This is the kind of dish that sneaks into your regular rotation and stays there because it just works. It's honest food that doesn't pretend to be anything fancy, but somehow tastes like you care—which you do, even if dinner was planned five minutes before cooking started.
Recipe Questions & Answers
- → What type of beef is best?
Use an 80/20 ground beef blend for optimal flavor and moisture balance.
- → How to get crispy potatoes?
Rinse and dry the cubed potatoes before pan-frying to remove starch and promote browning.
- → Can I substitute the beef broth?
Yes, water can be used, but beef broth adds depth and a richer taste.
- → How long should the dish simmer?
Simmer covered over medium-low heat for 10–15 minutes until potatoes are tender.
- → Is there a lighter meat alternative?
Replacing half the ground beef with lean ground turkey reduces fat while maintaining protein.