One-Skillet Ground Beef and Potatoes

One-Skillet Ground Beef and Potatoes is the kind of dinner that feels like a warm hug after a long day. This quick, no-fuss meal brings together savory ground beef, tender potatoes, smoky paprika, and fresh herbs—all cooked in a single pan for easy cleanup. Whether you’re feeding a hungry family or craving comfort food on a busy weeknight, this skillet supper delivers big flavor with minimal effort. Give it a try tonight and watch everyone come back for seconds!

Key Ingredients

Here’s what you’ll need to pull together this hearty, one-skillet wonder:

• 1 tablespoon olive oil: A little oil to coat the pan, prevent sticking, and help potatoes brown beautifully.
• 1 pound ground beef: The savory star that adds protein and rich, meaty flavor.
• 1 pound potatoes, diced: Hearty bites that soak up juices and seasonings while staying tender.
• 1 medium onion, chopped: Provides a sweet, aromatic base that deepens the overall taste.
• 2 cloves garlic, minced: Infuses the dish with a warm, fragrant punch.
• 1 teaspoon smoked paprika: Delivers a subtle smokiness and vibrant color.
• 1/2 teaspoon dried oregano: Brings an earthy, herbaceous note to balance the richness.
• 1/2 teaspoon salt: Enhances all the other flavors in every mouthful.
• 1/4 teaspoon black pepper: Adds a gentle heat and depth.
• 1/4 cup beef broth: Deglazes the skillet and creates a savory sauce for simmering.
• 2 tablespoons fresh parsley, chopped: A bright, fresh garnish that lifts the final presentation.

How To Make One-Skillet Ground Beef and Potatoes

Get ready to master this easy, step-by-step skillet meal. From browning potatoes to simmering everything together, you’ll see how each stage builds layers of flavor. With just a handful of ingredients and one pan, this recipe streamlines dinner without sacrificing any of the deliciousness. You’ll be slicing, sautéing, and simmering your way to a golden, mouthwatering dish in under an hour.

1. Heat olive oil in a large skillet over medium-high heat until shimmering.

2. Add diced potatoes and cook 8–10 minutes, stirring occasionally, until lightly browned all over. Remove potatoes with a slotted spoon and set aside on a plate.

3. Add chopped onion and minced garlic to the skillet and sauté 2–3 minutes, stirring constantly until the onion is translucent and the garlic is fragrant.

4. Add ground beef and cook 5–7 minutes, using a wooden spoon to break up the meat until no pink remains and it’s evenly browned.

5. Stir in smoked paprika, dried oregano, salt, and black pepper, coating the beef mixture thoroughly in aromatic spices.

6. Return the browned potatoes to the skillet and pour in beef broth. Stir well to combine, scraping up any flavorful brown bits from the bottom of the pan.

7. Cover the skillet, reduce heat to medium-low, and simmer 10–12 minutes, or until the potatoes are fork-tender and the flavors meld.

8. Uncover, sprinkle chopped fresh parsley over the top, and serve hot straight from the skillet for a cozy family-style presentation.

Serving Suggestions

This one-skillet meal is delicious on its own, but a few simple additions can turn it into a complete feast:

• Fresh green salad: Toss mixed greens with a lemon-vinaigrette to cut through the richness.
• Grated cheddar or sour cream: Dollop on top for creamy tang and extra comfort.
• Crusty bread or dinner rolls: Use to mop up every last savory drop of broth.
• Pickled vegetables: Serve spicy pickles or giardiniera on the side for a crunchy, zesty contrast.

Tips For Perfect One-Skillet Ground Beef and Potatoes

This recipe is incredibly forgiving, but a few small tweaks ensure stellar results every time:

• Use russet or Yukon gold potatoes for best results.
• For extra flavor, swap beef broth for chicken broth or add a splash of Worcestershire sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Customize with bell peppers or peas for added color and nutrition.

How To Store It

When you’ve got leftovers (or if you want to meal-prep), proper storage keeps everything tasting fresh:

• Refrigerate: Transfer cooled leftovers to an airtight container and store in the fridge for up to 3 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat on stovetop: Warm gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to prevent drying out.
• Microwave: Heat individual servings in 30-second bursts, stirring between each, until piping hot throughout.

Frequently Asked Questions

Here are quick answers to common questions about this skillet dinner:

• How long does it take to prepare this recipe?

From start to finish, plan on about 40 minutes. That breaks down to roughly 10 minutes for prep (washing, peeling and dicing potatoes, chopping onion and parsley, and measuring spices) and about 30 minutes for cooking (8–10 minutes to brown potatoes, 2–3 minutes to sauté onion and garlic, 5–7 minutes to cook ground beef, and 10–12 minutes to simmer everything together).

• Can I use a different type of potato than russet or Yukon gold?

You can substitute red potatoes or fingerlings, but you may need to adjust the cooking time slightly. Waxy potatoes like red or fingerlings hold their shape well and may take a minute or two longer to become tender, while starchy potatoes like russets break down more and may cook a bit faster. Test doneness by piercing with a fork.

• What can I use instead of beef broth?

You can swap in chicken broth or vegetable broth for a lighter flavor. For extra depth, add a splash (about 1–2 teaspoons) of Worcestershire sauce or soy sauce. If you prefer a richer dish, a bit of red wine (1–2 tablespoons) can also work, just allow it to reduce briefly before covering to simmer.

• How do I know when the potatoes and beef are cooked through?

Potatoes are done when you can easily pierce them with a fork without resistance, yet they still hold their shape. The ground beef is fully cooked when there’s no pink remaining and any juices run clear. Breaking the meat into small pieces helps it cook evenly.

• Can I add extra vegetables, and when should I add them?

Absolutely. Diced bell peppers or sliced mushrooms can be added along with the onion and garlic in step 3. If using quick-cooking veggies like peas or spinach, stir them in just before covering to simmer so they stay vibrant and don’t overcook.

• How should I store and reheat leftovers?

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat, stirring occasionally and adding a splash of broth or water if the mixture seems dry. You can also microwave individual servings in 30-second bursts, stirring in between, until heated through.

• Can I make this recipe spicier or adjust the seasoning?

Yes. To up the heat, add a pinch of cayenne pepper or a few dashes of hot sauce when you stir in the smoked paprika and oregano. You can also increase the smoked paprika for a deeper smoky flavor or add a teaspoon of chili powder for more complexity. Always taste after seasoning and adjust salt and pepper as needed.

What Makes This Special

This One-Skillet Ground Beef and Potatoes dinner is pure kitchen magic—minimal prep, one pan, maximum flavor, and zero fuss. It works because each ingredient builds on the last, so you get perfectly browned potatoes, well-seasoned beef, and a savory broth that ties it all together. Plus, the sprinkle of fresh parsley at the end adds a pop of color and brightness. Go ahead, print this article, save it for busy nights, and share your thoughts below if you whip it up or have any questions—happy cooking!

Print Recipe

One-Skillet Ground Beef and Potatoes

Author: Rachael Foster Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Calories: 390

Description

A warming skillet dinner of savory ground beef seared to golden brown with tender potatoes, fragrant paprika and oregano, all simmered in broth until melt-in-your-mouth tender. Fresh parsley adds a burst of color.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 pound potatoes diced

• 1 medium onion chopped

• 2 cloves garlic minced

• 1 teaspoon smoked paprika

• ¹⁄₂ teaspoon dried oregano

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₄ cup beef broth

• 2 tablespoons fresh parsley chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced potatoes and cook 8–10 minutes, stirring occasionally, until lightly browned. Remove potatoes and set aside.
3. Add chopped onion and minced garlic to the skillet and sauté 2–3 minutes until fragrant and translucent.
4. Add ground beef and cook 5–7 minutes, breaking up meat with a spoon until no pink remains.
5. Stir in smoked paprika, dried oregano, salt, and black pepper.
6. Return browned potatoes to the skillet and pour in beef broth. Stir to combine.
7. Cover skillet, reduce heat to medium-low, and simmer 10–12 minutes until potatoes are tender.
8. Sprinkle chopped fresh parsley over the top and serve hot.

Note

• Use russet or Yukon gold potatoes for best results.
• For extra flavor, swap beef broth for chicken broth or add a splash of Worcestershire sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Customize with bell peppers or peas for added color and nutrition.

Keywords: one skillet dinner,ground beef recipe,easy weeknight meal,potatoes and beef,skillet meal,comfort food