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A savory ground beef and potato skillet being cooked in a rustic cast iron pan, with steam rising from the dish.

Ground Beef and Potatoes Skillet (The Ultimate One-Pan Dinner)

This easy Ground Beef and Potatoes Skillet is the ultimate one-pan weeknight dinner. Featuring crispy potatoes, savory ground beef, and melted cheese, it's a hearty and flavorful meal the whole family will love. Ready in under 40 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1.5 lbs Yukon Gold Potatoes diced into 1/2-inch cubes
  • 1 lb Lean Ground Beef 85/15 or 90/10 recommended
  • 1 Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1 cup Beef Broth low sodium
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1.5 cups Shredded Cheddar Cheese freshly shredded is best
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • 1 Large Skillet (12-inch) A cast-iron skillet is highly recommended for best results.
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Heat olive oil in a large 12-inch skillet over medium-high heat. Add diced potatoes in a single layer and cook for 8-10 minutes, turning occasionally, until golden brown and crisp. Remove from skillet and set aside.
  2. In the same skillet, add the ground beef. Cook, breaking it apart, until browned. Drain any excess grease.
  3. Add the chopped onion to the skillet with the beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Stir in the smoked paprika, dried oregano, salt, and pepper. Bring to a simmer.
  5. Return the crispy potatoes to the skillet and stir to combine. Sprinkle the shredded cheddar cheese over the top. Cover the skillet, reduce heat to low, and let it cook for 2-3 minutes until the cheese is melted and bubbly.
  6. Garnish with fresh parsley and serve immediately.

Notes

For Crispy Potatoes: Ensure your skillet is hot before adding the potatoes and don't overcrowd the pan. Cook in two batches if needed.
Cheese: For the best melt, shred your own cheese from a block. Pre-shredded cheese has additives that can make it melt poorly.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.