Best Ground Beef and Potatoes

Here is my favorite ground beef and potatoes recipe, with tender cubed potatoes, seasoned ground beef, bell peppers and onions, all cooked together in one skillet with smoked paprika, Worcestershire sauce, and a kick of hot sauce.

This ground beef and potatoes dish is one of those meals I make when I need dinner on the table fast. It’s hearty, budget-friendly, and my family never complains about leftovers. Plus, you only need one pan, which means less cleanup for me!

What Kind of Ground Beef Should I Use?

For this recipe, you’ll want to use ground beef with a fat content that balances flavor and texture without making your dish too greasy. I recommend going with 85/15 or 90/10 ground beef, which gives you enough fat to keep everything juicy and flavorful while the potatoes cook. If you only have access to leaner ground beef like 93/7, that’ll work too, though you might want to add just a touch more oil to the pan. On the flip side, if you use something fattier like 80/20, you may need to drain off some of the excess grease after browning to keep your potatoes from getting soggy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you’ve got:

• Ground beef: You can easily swap this for ground turkey, chicken, or pork. Keep in mind that leaner meats might need a bit more oil to prevent sticking. Ground lamb also works great if you want a richer flavor.
• Potatoes: Any potato variety works here – russets, red potatoes, or Yukon golds all cook up nicely. Sweet potatoes are also an option if you want to mix things up, though they’ll add a hint of sweetness.
• Red bell pepper: Use whatever bell pepper color you have on hand, or substitute with poblano peppers for a mild kick. Frozen bell peppers work too – just add them straight to the pan without thawing.
• Canola oil: Vegetable oil, olive oil, or avocado oil all work just fine as substitutes.
• Smoked paprika: Regular paprika works if that’s what you have, though you’ll lose that smoky depth. You could also try chili powder for a different flavor profile.
• Yogurt: Sour cream makes an easy swap here, or you can use Greek yogurt for extra protein. Even a dollop of cream cheese thinned with a bit of milk works in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this recipe is not cutting the potatoes small enough, which means they won’t cook through in the same time as the beef – aim for 1/2-inch cubes so everything finishes together.

Another common error is crowding the pan, which causes the ingredients to steam instead of getting that nice browned exterior, so use a large skillet and spread everything out in an even layer.

Don’t add the beef until the potatoes have had their head start and developed some color, otherwise you’ll end up with undercooked potatoes and overcooked, dry beef.

For extra flavor, make sure your skillet is hot before adding the potatoes, and resist the urge to stir them constantly – letting them sit for a minute or two between stirs helps them develop a crispy, golden crust.

What to Serve With Ground Beef and Potatoes?

This hearty ground beef and potatoes dish is pretty filling on its own, but I love serving it with a simple side salad to balance out the richness. A crisp romaine or mixed greens salad with a light vinaigrette cuts through the savory flavors nicely. You could also serve it with some warm tortillas or flatbread on the side if you want to scoop everything up taco-style. For a complete meal, steamed green beans or roasted broccoli make great veggie additions that don’t require much effort.

Storage Instructions

Store: This ground beef and potato dish keeps really well in the fridge. Just let it cool down completely, then transfer it to an airtight container where it’ll stay fresh for up to 4 days. It actually tastes even better the next day once all those flavors have had time to hang out together.

Freeze: You can definitely freeze this for later meals. Store it in freezer-safe containers or bags for up to 3 months. I like to portion it out into individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also microwave it in 1-minute intervals, stirring in between. Add fresh yogurt and green onions right before serving since those are best when fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 65-75 g
• Fat: 90-100 g
• Carbohydrates: 120-135 g

Ingredients

• 2.5 tbsp canola oil
• 1 lb potatoes (peeled and cut into 1/2-inch cubes)
• 1 lb ground beef (80/20 lean for flavor)
• 1 small onion (finely diced)
• 1 red bell pepper (core removed, diced)
• 1 tbsp Worcestershire sauce (adds umami depth)
• 1 tsp Dijon mustard
• 2.5 tsp smoked paprika (use Spanish smoked paprika for best flavor)
• 1.5 tsp garlic powder
• 1 tsp oregano
• 1.25 tsp salt
• 0.25 tsp black pepper
• 2 tsp hot sauce (I use Frank’s RedHot)
• 0.25 cup beef broth
• 2 green onions (thinly sliced for garnish)
• yogurt

Step 1: Prepare Mise en Place and Start the Potatoes

• 1 lb potatoes
• 1 small onion
• 1 red bell pepper
• 2 green onions
• 1.5 tbsp canola oil

Peel and cut potatoes into 1/2-inch cubes, finely dice the onion, core and dice the red bell pepper, and thinly slice the green onions.

Set all prepared ingredients aside.

Heat 1.5 tablespoons of canola oil in a large skillet over medium-high heat until shimmering.

Add the potato cubes and cook, stirring frequently, for about 6 minutes until they begin to soften and develop light golden edges.

This head start ensures the potatoes will be tender by the time the beef is cooked through.

Step 2: Brown the Ground Beef and Add Aromatics

• 1 lb ground beef
• 1 tbsp canola oil
• prepared onion and bell pepper from Step 1

Push the cooked potatoes to the edges of the skillet and add the remaining 1 tablespoon of canola oil to the center.

Add the ground beef to the hot oil and cook, breaking it into small crumbles with a spoon or spatula, for about 2-3 minutes until it loses its raw color and begins to brown.

Add the diced onion and diced red bell pepper, stirring to combine with the beef.

I like to let the beef sit undisturbed for a minute or two before breaking it up—this creates better browning and more flavorful caramelization.

Step 3: Build Flavor with Seasonings and Sauce

• 2.5 tsp smoked paprika
• 1.5 tsp garlic powder
• 1 tsp oregano
• 1.25 tsp salt
• 0.25 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tsp hot sauce
• 0.25 cup beef broth

Sprinkle the smoked paprika, garlic powder, oregano, salt, and black pepper evenly over the beef and vegetable mixture.

Stir well to coat everything with the spices.

Pour in the Worcestershire sauce, Dijon mustard, hot sauce, and beef broth, stirring to combine thoroughly.

The liquid will help distribute the seasonings evenly and create a flavorful sauce.

I find that mixing the wet and dry ingredients at this stage ensures every bite has consistent seasoning rather than pockets of concentrated spice.

Step 4: Simmer Until Everything is Tender and Flavorful

• beef and vegetable mixture from Step 3

Reduce heat to medium and simmer for 6-8 minutes, stirring occasionally, until the potatoes are completely tender, the beef is cooked through, and the liquid has reduced slightly to create a glaze.

The vegetables should be soft and the beef should show no pink.

The sauce will concentrate and coat the ingredients beautifully.

Step 5: Finish and Serve

• prepared green onions from Step 1
• yogurt

Remove from heat and stir in the sliced green onions for a fresh, bright finish.

Taste and adjust seasonings if needed.

Serve warm, optionally topped with a dollop of yogurt for richness and a cool contrast to the savory, spiced beef and potatoes.

Best Ground Beef and Potatoes

Delicious Best Ground Beef and Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

• 2.5 tbsp canola oil
• 1 lb potatoes (peeled and cut into 1/2-inch cubes)
• 1 lb ground beef (80/20 lean for flavor)
• 1 small onion (finely diced)
• 1 red bell pepper (core removed, diced)
• 1 tbsp Worcestershire sauce (adds umami depth)
• 1 tsp Dijon mustard
• 2.5 tsp smoked paprika (use Spanish smoked paprika for best flavor)
• 1.5 tsp garlic powder
• 1 tsp oregano
• 1.25 tsp salt
• 0.25 tsp black pepper
• 2 tsp hot sauce (I use Frank's RedHot)
• 0.25 cup beef broth
• 2 green onions (thinly sliced for garnish)
• yogurt

Instructions

 

• Peel and cut potatoes into 1/2-inch cubes, finely dice the onion, core and dice the red bell pepper, and thinly slice the green onions. Set all prepared ingredients aside. Heat 1.5 tablespoons of canola oil in a large skillet over medium-high heat until shimmering. Add the potato cubes and cook, stirring frequently, for about 6 minutes until they begin to soften and develop light golden edges. This head start ensures the potatoes will be tender by the time the beef is cooked through.
• Push the cooked potatoes to the edges of the skillet and add the remaining 1 tablespoon of canola oil to the center. Add the ground beef to the hot oil and cook, breaking it into small crumbles with a spoon or spatula, for about 2-3 minutes until it loses its raw color and begins to brown. Add the diced onion and diced red bell pepper, stirring to combine with the beef. I like to let the beef sit undisturbed for a minute or two before breaking it up—this creates better browning and more flavorful caramelization.
• Sprinkle the smoked paprika, garlic powder, oregano, salt, and black pepper evenly over the beef and vegetable mixture. Stir well to coat everything with the spices. Pour in the Worcestershire sauce, Dijon mustard, hot sauce, and beef broth, stirring to combine thoroughly. The liquid will help distribute the seasonings evenly and create a flavorful sauce. I find that mixing the wet and dry ingredients at this stage ensures every bite has consistent seasoning rather than pockets of concentrated spice.
• Reduce heat to medium and simmer for 6-8 minutes, stirring occasionally, until the potatoes are completely tender, the beef is cooked through, and the liquid has reduced slightly to create a glaze. The vegetables should be soft and the beef should show no pink. The sauce will concentrate and coat the ingredients beautifully.
• Remove from heat and stir in the sliced green onions for a fresh, bright finish. Taste and adjust seasonings if needed. Serve warm, optionally topped with a dollop of yogurt for richness and a cool contrast to the savory, spiced beef and potatoes.