Ground Beef and Potatoes Recipe

Close angled view of seasoned ground beef, golden potato pieces, and diced onions in a cream-colored skillet with a wooden spoon and a light parsley garnish.

4.91 from 40 votes

Ground Beef and Potatoes Recipe

This easy Ground Beef and Potatoes Recipe combines browned ground beef with tender Yukon Gold potatoes, onion, garlic, and hot sauce for a hearty skillet dinner. Made with 2 pounds of potatoes and 1 pound of beef, it is filling, budget-friendly, and ready in about 45 minutes.

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 455kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 pound 90% lean ground beef
▢ 2 tablespoons olive oil
▢ 2 pounds Yukon Gold potatoes - peeled and chopped into ½-inch pieces
▢ 1 large yellow onion - diced
▢ 4 cloves minced garlic
▢ 1 tablespoon hot sauce - such as Cholula, plus more for serving
▢ 1 teaspoon salt - plus more to taste
▢ ½ teaspoon black pepper - plus more to taste

Instructions

Add the ground beef to a large skillet or braiser set over medium-high heat. Crumble and cook until browned and cooked through. If desired, season with a little salt and black pepper as it cooks. Transfer the cooked beef to a clean plate and set aside.
1 pound 90% lean ground beef
Drain any excess grease from the skillet and, if desired, wipe away any small pieces of ground beef with a paper towel. Then, return the skillet to medium-high heat. Add the vegetable oil and potatoes and cook for 10-12 minutes, stirring only as needed, until golden and nearly fork-tender. (note: avoid over-stirring as the potatoes may turn mushy).
2 tablespoons olive oil, 2 pounds Yukon Gold potatoes
Add the diced onion and cook for about 5 minutes, or until softened and translucent.
1 large yellow onion
Add the garlic, hot sauce, salt, and black pepper. Stir well and cook for about 2 minutes, or until the garlic is fragrant.
4 cloves minced garlic, 1 tablespoon hot sauce, 1 teaspoon salt, ½ teaspoon black pepper
Return the cooked ground beef to the skillet and gently mix it with the potatoes and onion. Cover the skillet with a lid and reduce the heat to low. Let it cook for 5 minutes or until the beef is heated through and the potatoes are completely tender.
Taste and season with additional salt, black pepper, or hot sauce as needed. Garnish with minced parsley, if desired, and serve warm.

Notes

Potatoes: Yukon Gold potatoes are recommended. I tested this recipe with Russets as well, but they soften and fall apart more quickly.
Cut evenly: Cut the potatoes into 1/2-inch cubes so they cook within the suggested time.
Pan size: I tested this recipe in a wide 3.6-quart enameled cast iron braiser. An 11- to 12-inch skillet or braiser with a lid works well.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

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