Ground Beef and Potatoes Skillet Recipe

Ben Carraoli

Ground Beef and Potatoes Skillet Recipe

I recently made this ground beef and potatoes skillet, and I have to say—it’s become an instant favorite in my kitchen! One pan, simple ingredients, and under 30 minutes later, I had a hearty, comforting dinner ready for my family.

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

Olive oil – just a drizzle to get everything sizzling without making the dish greasy.
Lean ground beef 80/20 – I like this ratio for flavor; ground turkey works for a lighter version.
Yellow onion finely diced – softens quickly and blends perfectly with the beef.
Fresh garlic minced – adds a fragrant, savory depth that’s impossible to skip.
Tomato paste – gives a rich tangy flavor that enhances the meat and potatoes.
Worcestershire sauce – my secret umami booster adds complexity.
Yukon Gold potatoes diced – creamy texture and buttery flavor that hold up well in the skillet.
Carrots chopped – adds sweetness and extra nutrition.
Corn fresh or frozen – gives a pop of sweetness and color.
Beef broth – for deglazing the pan and keeping the dish juicy.
Shredded cheese – melts perfectly over the top for a cheesy finish.

Method

Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onions, breaking the meat into small pieces as it cooks. Cook until beef is no longer pink and onions are soft, then drain most of the fat, leaving a tablespoon for flavor.
Stir in minced garlic and tomato paste. Cook for a couple of minutes until fragrant. Then add Worcestershire sauce for that extra savory depth that makes this dish unforgettable.
Toss in diced potatoes, carrots, and corn. Stir well to coat everything in the flavorful mixture. Pour in beef broth to help cook the potatoes evenly and keep the skillet juicy.
Cover the skillet and let it simmer over medium heat. Stir occasionally, ensuring the potatoes cook through but still retain their shape. This step usually takes about 15–20 minutes.
Sprinkle shredded cheese over the top of the hot skillet. Cover briefly to allow it to melt into gooey perfection. Serve immediately while warm and cheesy.

Notes

I like to use Yukon Gold potatoes because they hold their shape but still have a creamy texture.
Adding a splash of Worcestershire sauce really elevates the flavor—trust me, it’s worth it.
I always chop vegetables evenly to ensure consistent cooking.
For a little crispiness, I finish the skillet under a broiler for 2–3 minutes before serving.