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Ground Beef and Potatoes
This easy ground beef and potatoes will be an instant family favorite! Cooks in just ONE pan. Top with cheese or eggs for quick, healthy dinners.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 387 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
- 1 pound 93% lean ground beef
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
- 2 green onions sliced
- FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)
Instructions
- Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
- Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
- Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
- Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
- Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.
Cup of Yum
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
- TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
Nutrition Information
Serving
1(of 4)
Calories
387kcal
(19%)
Carbohydrates
28g
(9%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
74mg
(25%)
Potassium
1045mg
(30%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1484IU
(30%)
Vitamin C
66mg
(73%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 387
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 387kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Potassium | 1045mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1484IU | 30% |
| Vitamin C | 66mg | 73% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.