Ground Beef and Potatoes

We all underestimate the comforting combination of ground beef and potatoes until we actually eat them.

As you would expect, I used to be one of your skeptics. When I was younger, the words “meat and potatoes” meant nothing more than a disgusting gastronomic boredom.

Here, though, is where we’ve all been dozing off: the dish’s allure and adaptability come from its simplicity.

Reasons Why Potatoes and Ground Beef Aren’t Your Average Ingredients
Envision a dish where lean ground beef, seasoned potatoes, onions, peppers, and Worcestershire sauce all work in perfect harmony.

Even those who don’t often like vegetables will be begging for more of this one-skillet miracle.

People who don’t want to eat often get the “meat and potatoes” stereotype thrown at them.

It turns out that we are the ones who are in the wrong; these “basic” elements are capable of creating a delicious symphony.

Outside of Shepherd’s Pie and Ground Beef Stroganoff, the thought of combining beef and potatoes never crossed my mind as a chef.

But here I am, taken aback by the irresistible charm of this cuisine that is both simple and strong.

What Sets This Recipe for Ground Beef and Potatoes Apart from the Rest

Lean ground beef is the unsung superstar of the kitchen when it comes to its adaptability.

It readily takes on the flavors of its partners and spices, and it is rich in vitamins, iron, and protein.

Popular dishes throughout the world that use it include taco skillets and Korean beef bowls.

However, a miraculous transformation takes place when combined with the common potato.

Imagine finding out that your beloved teddy bear from childhood actually has a doctorate in quantum physics.


Ground Beef and Potatoes


  • Ingredients
  • 2 tbsp canola oil
  • 1 lb Yukon gold potatoes peeled and cut into 1/4-inch cubes
  • 1 lb ground beef 93% lean
  • 1 small yellow onion finely chopped
  • 1 red bell pepper finely diced
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt plus extra for seasoning
  • 1/4 tsp freshly ground black pepper
  • 1-2 tsp hot sauce e.g. sriracha, plus extra for garnish
  • 2 green onions thinly sliced
  • Optional for Serving:
  • Plain non-fat Greek yogurt or sour cream
  • Shredded cheddar cheese
  • Brown rice or cauliflower rice


  • Instructions
  • In a sizable skillet, heat the canola oil over high heat. Once it starts shimmering, dial it down to medium heat. Toss in the diced potatoes. Stir occasionally for about 6 minutes, or until they begin to take on a golden hue but still offer some resistance when poked.
  • Introduce the ground beef, chopped onion, and diced bell pepper to the skillet. Work on crumbling the meat as it cooks.
  • Time to spice it up! Drizzle in the Worcestershire sauce, spoon in the mustard, and add a smoky touch with the paprika. Stir in the garlic powder, oregano, salt, pepper, and hot sauce. If you like it mildly spicy, a teaspoon of hot sauce will do; go for two if you’re feeling adventurous.
  • Continue to cook, crumbling the beef all the while, until all ingredients meld together into tenderness. This should take another 6-8 minutes.
  • Fold in the sliced green onions. Taste-test and adjust seasoning with salt and pepper as needed. Serve this piping hot, either by itself or topped with your choice of Greek yogurt, cheese, or rice. A few extra splashes of hot sauce can also bring this dish to life!
  • Notes
  • Storing: Leftovers can be refrigerated in a sealed container for up to 3 days.
  • Reheating: For a stellar next-day meal, warm the leftovers in a skillet over medium-low heat. I like to create a hash and top it off with a fried egg.
  • Freezing: Sorry, freezing this dish is a no-go; thawed potatoes tend to get mealy