Hearty One Pan Beef and Potato Skillet

A simple, hearty one pan dinner of beef and potatoes ready in 45 minutes. Perfect for busy weeknights!

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Calories: 550 kcal per serving

This beef and potato skillet is perfect for busy weeknights. It comes together in one pan with simple ingredients and little fuss.

Every bite has savory beef, tender potatoes, and crisp onions. You’ll love how easy it is to clean up when dinner is done.

— Hearty, filling meal for the whole family
— One pan means less washing up
— Uses basic ingredients you likely have on hand
— Flexible: swap veggies or spices to suit your taste
— Ready in under an hour

Ingredients

— 1 pound (450 g) ground beef, 80/20 lean to fat
— 1 pound (450 g) Yukon gold potatoes, diced (about 2 medium)
— 1 medium onion, chopped (about 1 cup / 150 g)
— 2 cloves garlic, minced (about 6 g)
— 1 green bell pepper, diced (about 1 cup / 150 g)
— 2 tablespoons (30 ml) olive oil
— 1 teaspoon (5 g) salt
— ½ teaspoon (2 g) black pepper
— 1 teaspoon (2 g) smoked paprika
— ½ teaspoon (2 g) dried thyme
— ¼ teaspoon (1 g) crushed red pepper flakes (optional)
— 2 tablespoons (30 ml) water or beef broth
— Fresh parsley, chopped, for garnish

How to make it

1. Heat a large skillet over medium-high heat. Add olive oil.
2. Add diced potatoes. Cook, stirring often, for 8 minutes until edges brown. Season with half the salt and pepper.
3. Push potatoes to one side. Add ground beef and chopped onion. Break beef into pieces. Cook for 5 minutes.
4. Add garlic and bell pepper. Stir and cook 2 minutes more until fragrant.
5. Sprinkle smoked paprika, thyme, remaining salt and pepper, and red pepper flakes. Mix well.
6. Pour in water or beef broth. Cover skillet and reduce heat to medium-low. Simmer 8 minutes, stirring once.
7. Remove lid and cook 3–4 more minutes until liquid evaporates and beef is cooked through.
8. Taste and adjust seasoning. Turn off heat.
9. Garnish with fresh parsley and serve hot.

Tips and common mistakes

— Uniform potato pieces ensure even cooking.
— Don’t overcrowd the pan; potatoes need space to brown.
— If beef sticks, lower heat slightly or add 1 tablespoon water.
— Use a nonstick or well-seasoned pan to prevent food from clinging.

Substitutions

— Swap ground turkey or chicken for beef.
— Use red potatoes or russets if Yukon golds aren’t available.
— Replace bell pepper with zucchini or mushrooms.
— For more flavor, stir in 1 tablespoon tomato paste with the spices.

Storage instructions

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat or microwave until hot. For longer storage, freeze cooled skillet mix in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Q: Can I use sweet potatoes instead of white potatoes?
A: Yes. Increase cook time by 2–3 minutes, as sweet potatoes take slightly longer to soften.

Q: Is this dish gluten free?
A: Yes, it’s naturally gluten free if you use broth without additives.

Q: How can I make it spicier?
A: Add more crushed red pepper flakes or a dash of hot sauce when seasoning.

Q: Can I cook this in advance?
A: You can prep ingredients a day ahead. Cook just before serving for best texture.

Q: What can I serve on the side?
A: A simple green salad or steamed veggies pair well.

Sometimes you want a rich, layered classic, and sometimes you want something light and crisp. For a decadent evening, nothing beats a slice of our homemade beef lasagna. If you’re looking for a low-carb alternative that doesn’t skip on flavor, our beef lettuce wraps provide that perfect crunch. Both dishes showcase ground beef in entirely different but equally delicious ways.