Ground beef and potatoes is a flavorful, satisfying one-pan dish perfect for busy weeknights or hearty family meals.
This recipe blends tender golden potatoes with lean ground beef, smoky spices, and tangy mustard for a comforting meal ready in just 35 minutes.
Key Ingredients for Ground Beef and Potatoes
Potatoes – Yukon Golds provide a creamy texture that crisps beautifully in the pan, forming the hearty base of this dish.
Ground beef – Lean 93% ground beef adds rich, savory flavor without excessive grease, making the dish lighter but still filling.
Yellow onion – Delivers a sweet, aromatic depth that enhances the savory profile of the beef.
Red bell pepper – Adds a pop of color and mild sweetness, balancing the spice and umami in the skillet.
Worcestershire sauce – Brings bold, umami-rich depth that ties the meat and vegetables together.
Dijon mustard – Provides a subtle tang and complexity, elevating the beef’s natural flavor.
Smoked paprika – Infuses the dish with smoky warmth that deepens the overall flavor profile.
Hot sauce – Offers customizable heat and an extra layer of bold flavor; sriracha is a flavorful choice.
Green onions – Finish the dish with a fresh, crisp bite that contrasts the richness of the beef and potatoes.
Cooking Up Flavor: Ground Beef and Potatoes Your Way
Start by sautéing diced potatoes in hot oil until golden but not fully tender. Add ground beef, onion, and red pepper, cooking until browned and aromatic.
Season generously with Worcestershire, Dijon, paprika, oregano, garlic powder, salt, and pepper, then adjust heat with your chosen amount of hot sauce. Continue cooking until the potatoes are fork-tender and the beef is cooked through. Stir in green onions before serving.
Top with cheese, Greek yogurt, or a fried egg—or serve over rice or cauliflower rice for a full meal.
Ground Beef and Potatoes Recipe Tips
To get evenly browned potatoes, ensure they’re well-dried before cooking and don’t overcrowd the pan. For spicier results, use 2 teaspoons of hot sauce or stir in chili flakes. Some readers love topping it with a fried egg to transform leftovers into a satisfying brunch hash.
How to Store Leftovers for Ground Beef and Potatoes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, allowing the potatoes to re-crisp. This dish does not freeze well, as thawed potatoes tend to become mealy.
Frequently Asked Questions
Can I use a different type of potato?
Yes, russet potatoes also work well, though they’ll have a fluffier texture and crisp more easily than Yukon Golds.
What’s the best pan to use?
A large non-stick or cast-iron skillet is ideal to prevent sticking and ensure even cooking.
Is this dish spicy?
Only mildly. You can adjust the heat level with more or less hot sauce depending on your preference.
Can I make this dish ahead of time?
Yes, it holds up well in the fridge for up to three days and reheats beautifully for a quick meal later.
Golden Crab Rangoon Rolls
Ingredients
- Neutral frying oil such as canola or vegetable enough for 2 inches depth in a pan
- 1 cup finely shredded imitation crab or lump crab meat
- 8 ounces full-fat cream cheese softened to room temperature
- ½ teaspoon granulated garlic or garlic powder
- 2 stalks green onion finely sliced
- 12 square egg roll wrappers
- A small bowl of water for sealing the rolls
- ½ teaspoon Worcestershire sauce
Instructions
- In a medium-sized bowl, thoroughly combine the softened cream cheese, crab meat, sliced green onions, garlic powder, and Worcestershire sauce. Stir until the mixture becomes creamy and cohesive.
- Position one egg roll wrapper on a clean surface with a corner facing you (diamond shape). Spoon 1 to 2 tablespoons of the crab mixture into the center. Fold the side corners inward over the filling, then roll upward from the bottom, tucking tightly. Dab the upper corner with water and press to seal securely.
- Heat approximately 2 inches of oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Fry the rolls in small batches of three to four at a time, turning occasionally, until they achieve a golden, crisp exterior—approximately 3 to 4 minutes per batch.
- Transfer the fried rolls to a paper towel–lined plate to drain excess oil. Allow to cool slightly, then serve warm accompanied by sweet chili sauce or another preferred dipping sauce.