There’s something about beef and potatoes sizzling together in one pan that just feels right. Ground beef and potato skillet is that no-fuss dinner that hits all the cozy comfort notes without asking much of youjust brown, season, simmer, and eat.
I started making this back in spring 2019 when I needed meals that felt lighter than the heavy winter stews but still grounded enough to satisfy everyone. After a long day, I need dinner to be comforting but not heavyand this skillet gave me exactly that. The trick is letting the potatoes get a little golden before you add liquid, so they actually have texture instead of just steaming into mush. I’ve tested this one dozens of times over the years, tweaking the seasoning and timing until it became the kind of reliable reset meal I reach for when my brain is too tired to make decisions.
Joe Rooney
Ground Beef and Potato Skillet Easy Weeknight Dinner
This Ground Beef and Potato Skillet is a delicious one pan dinner that’s perfect for an easy dinner or a comforting weeknight meal. It’s a family dinner favorite that comes together quickly on the stovetop and delivers a satisfying, cheesy skillet recipe everyone will love.
Warm the oil in a generous-sized non-stick skillet over medium-high heat.
Place the diced potatoes in the skillet in a single layer and let them brown undisturbed for about 2 minutes. Then stir and let them brown again for another 2 minutes without stirring.
Push the potatoes to one side of the skillet with a wooden spoon and add the ground beef on the other side. Season both the potatoes and beef with salt and pepper evenly.
Break apart the ground beef with the spoon and spread it out to cover its side of the skillet. Press the beef down and let it cook for 4 minutes without moving it, while giving the potatoes a gentle stir now and then.
Remove any extra fat from the beef if you want by carefully spooning it out.
Add the onion, bell pepper, minced garlic, and smoked paprika on top of the potatoes and beef. Stir everything together to mix evenly.
Keep cooking, stirring now and then, until the veggies are soft, the beef is fully cooked, and the potatoes are tender when poked, about 3 to 4 minutes.
Turn off the heat and sprinkle the shredded cheddar cheese over the skillet. Let the cheese melt from the residual heat.
Finish by scattering the chopped green onions on top and then serve immediately.
Notes
For a little kick, add a pinch of cayenne or 1/2 teaspoon of hot sauce along with the paprika. Serve with a fried egg or a dollop of sour cream to make it extra special.
Why You’ll Love This Ground Beef and Potato Skillet
This is the kind of dinner that saves you on a busy Tuesday when you’re tired and still want something that feels like real food. Here’s what makes it work:
One pan, 25 minutes: Everything cooks in the same skillet, so cleanup is minimal and you’re done fast.
Golden, crispy potatoes: The trick is letting them sit undisturbed so they get that browned edgeno mushy pieces here.
Cheesy, savory comfort: Cheddar melts right into the beef and veggies for that cozy, stick-to-your-ribs feel without being heavy.
Flexible and forgiving: You can swap the bell pepper color, add heat if you want, or top it with a fried egg for extra richness.
It’s my go-to when decision fatigue hits and I need a reliable weeknight win that gets everyone fed without fuss.
Key Ingredients You’ll Need
Everything here is straightforward and easy to find at any U.S. grocery store. The ingredients work together to build flavor without needing a long ingredient list or fancy pantry staples.
Potatoes: Medium russets or Yukon golds, diced into half-inch pieces so they cook evenly and brown nicely.
Lean ground beef: Keeps the dish from getting greasy, and you can scoop off any excess fat if needed.
Onion and bell pepper: These add sweetness and textureuse any color bell pepper you have on hand.
Garlic and smoked paprika: The paprika gives a subtle smoky depth that makes the whole skillet taste more complex than it actually is.
Cheddar cheese and green onions: For that melty, savory finish and a little fresh bite at the end.
How the Cooking Method Works
The key to this recipe is the side-by-side cooking method. You brown the potatoes first to get them crispy, then add the beef to the other half of the skillet. This keeps everything organized and ensures both the potatoes and beef get proper browning without steaming.
After the beef is mostly cooked, you add the onion, bell pepper, garlic, and smoked paprika right on top, then mix everything together. This layering technique helps build flavor at each stage instead of just tossing everything in at once.
Pro Tip: Don’t stir the potatoes constantlylet them sit for a couple minutes at a time so they can develop those golden edges.
Step-by-Step Cooking Timeline
Time
What’s Happening
0–4 minutes
Potatoes brown in oil, undisturbed, then stirred once
4–8 minutes
Beef added to other side, seasoned, pressed flat to brown
8–12 minutes
Onion, bell pepper, garlic, paprika added; everything mixed together
12–16 minutes
Vegetables soften, beef finishes cooking, potatoes become fork-tender
16–18 minutes
Cheese melts from residual heat, green onions sprinkled on top
Simple Swaps and Add-Ons
This skillet is flexible enough to adjust based on what you have or what sounds good. Here are a few tested swaps that work well:
Original Ingredient
Easy Swap
Ground beef
Ground turkey or chicken (add a little extra oil)
Cheddar cheese
Monterey Jack, pepper jack, or Mexican blend
Bell pepper
Use any color, or swap for diced zucchini
Smoked paprika
Regular paprika or a pinch of cumin
Green onions
Fresh parsley or cilantro for garnish
Note: If you want a little heat, add a pinch of cayenne or half a teaspoon of hot sauce when you add the paprika. And if you want to make it more filling, top each serving with a fried egg or a dollop of sour creamboth are excellent.
How to Serve and Store Leftovers
Serve this straight from the skillet for that casual, cozy dinner vibe. It’s hearty enough on its own, but you can pair it with a simple green salad or some crusty bread if you want to stretch it further.
Storage: Let leftovers cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to loosen things up.
Freezing: This skillet freezes well for up to 2 months. Thaw overnight in the fridge before reheating. The potatoes may soften a bit after freezing, but the flavor stays solid.
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FAQs ( Ground Beef and Potato Skillet )
What type of potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they hold their shape well and develop crispy edges. Russets work too but tend to break down more. Cut them into 1/2-inch cubes for even cooking. Red potatoes also work well if you prefer a firmer texture.
How long does it take to cook this meal?
Total cooking time is about 20-25 minutes. The potatoes need 12-15 minutes to get tender and golden. Adding the ground beef takes another 8-10 minutes. It’s a perfect weeknight dinner when you need something quick and filling.
Can I make this dish ahead of time?
Yes, this dish reheats well for up to 3 days in the refrigerator. Store it in an airtight container and reheat in a skillet over medium heat. Add a splash of broth or water if it seems dry. The flavors actually improve overnight.
What vegetables can I add to this recipe?
Bell peppers, onions, and corn are excellent additions. Add harder vegetables like carrots with the potatoes, and softer ones like peas or green beans during the last 5 minutes. Keep the total vegetable amount under 2 cups so the skillet doesn’t get overcrowded.
Do I need to parboil the potatoes first?
No parboiling needed if you cut the potatoes small enough. Dice them into 1/2-inch pieces and they’ll cook through in the skillet. Start with medium-high heat to get them golden, then reduce to medium to ensure they cook completely inside.
This ground beef and potato skillet comes together in about 25 minutes and gives you crispy golden potatoes, savory beef, and melted cheese in one cozy pan. You’ll love how the smoked paprika adds just enough depth without making it complicated. It’s the kind of dinner that feels grounding after a long daycomforting without being heavy, and reliable every single time you make it.
If you want a little more richness, top each serving with a fried eggthe runny yolk makes everything even better. You can also swap the cheddar for pepper jack if you’re craving heat, or stir in a handful of spinach during the last minute for extra color. Leftovers reheat beautifully in a skillet with a splash of water to bring them back to life. My grandmother always said the best dinners are the ones you don’t stress over, and this one proves her right every time.
I’d love to hear how yours turns outtag me in your photos or tell me what you added to make it your own. Did your family grow up with a version of beef and potatoes like this? Save this recipe for the next time you need something quick and satisfying, or pass it along to a friend who could use an easy weeknight win. Here’s to dinners that help you get back into a rhythm.
