Description
This hearty Beef and Potato Skillet recipe combines seasoned ground beef, tender diced potatoes, and colorful vegetables in a single pan for a quick and satisfying meal. Perfect for a weeknight dinner, it features smoky paprika, Worcestershire sauce, and a hint of heat from sriracha, served with optional toppings like Greek yogurt, shredded cheddar, and brown or cauliflower rice.
Ingredients
Scale
Main Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon golds preferred)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
Seasonings & Sauces
- 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 more to taste
- ¼ teaspoon ground black pepper
- 1–2 teaspoons hot sauce (sriracha recommended)
Toppings & Sides
- 2 green onions, sliced
- Non-fat plain Greek yogurt or sour cream
- Shredded cheddar cheese
- Cooked brown rice or cauliflower rice
- Additional hot sauce
Instructions
- Cook the Potatoes: Heat canola oil in a large skillet over high heat. Add the peeled and diced potatoes, cooking and stirring occasionally until they turn golden and slightly crispy, about 6 minutes.
- Add Beef and Vegetables: Stir in the ground beef, diced yellow onion, and red bell pepper. Mix well to combine all ingredients evenly.
- Season the Mixture: Add Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, and hot sauce to the skillet. Continue cooking, stirring frequently until the beef is fully cooked and no longer pink, about 6 to 8 minutes.
- Finish and Serve: Stir in the sliced green onions. Taste and adjust seasonings as needed. Serve the skillet hot with desired toppings such as Greek yogurt or sour cream, shredded cheddar cheese, and alongside cooked brown rice or cauliflower rice. Add extra hot sauce if preferred for additional heat.
Notes
- Using Yukon Gold potatoes gives the best texture, but russets can be substituted if needed.
- To make this dish spicier, increase the amount of sriracha or add other hot sauces.
- For a lower-carb version, serve with cauliflower rice instead of brown rice.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- You can substitute ground turkey or chicken for a leaner protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
