Ground Beef with Potatoes (One-Pan Comfort Meal)
This Ground Beef with Potatoes recipe is a simple, hearty, and satisfying one-pan meal made with pantry staples. Tender potatoes, savory ground beef, and a lightly seasoned tomato-based sauce come together for an easy dinner that’s full of flavor without being complicated. It’s perfect for busy weeknights and tastes even better the next day.
Ingredients
Ground Beef
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1 pound ground beef (80/20 blend recommended for best flavor and moisture)
Potatoes
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3 medium russet potatoes, peeled and diced into 1-inch cubes
Onion Mixture
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons olive oil
Seasonings
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½ teaspoon paprika
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½ teaspoon dried oregano
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
Sauce
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2 tablespoons tomato paste
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½ cup beef broth or water
Garnish
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Fresh chopped parsley (optional but recommended)
Instructions
Wash, peel, and dice the potatoes into uniform 1-inch cubes. Rinse them under cold water to remove excess starch, then pat completely dry. This helps prevent gumminess and encourages browning.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the potatoes in a single layer without overcrowding. Cook for 8–10 minutes, stirring occasionally, until golden brown and fork-tender. Remove and set aside.
In the same pan, add the ground beef. Cook for 5–7 minutes, breaking it up, until browned with some crispy edges. Drain excess fat, leaving about 1 tablespoon in the pan.
Push the beef aside and add the chopped onion. Cook for 3–4 minutes until translucent. Add garlic and cook for 30 seconds, stirring constantly. Mix everything together.
Sprinkle in paprika, oregano, salt, and black pepper. Stir well. Add tomato paste and cook for 1–2 minutes until slightly darkened and fragrant.
Pour in beef broth (or water), scraping up browned bits from the pan. Return potatoes to the skillet and gently fold them in. Reduce heat to medium-low, cover, and simmer for 10–15 minutes until flavors meld and potatoes are fully tender.
Taste and adjust seasoning if needed. Let rest for 2–3 minutes to thicken slightly. Garnish with fresh parsley before serving.
Notes
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Best Potatoes: Russet potatoes are ideal because they absorb flavor well and stay tender without falling apart.
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Flavor Boost: Browning both the potatoes and beef adds deep, savory flavor—don’t rush this step.
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Adjust the Sauce: Add broth a tablespoon at a time if it gets dry, or simmer uncovered if it’s too saucy.
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Easy Variations: Add bell peppers, mushrooms, zucchini, or peas during the last few minutes for extra veggies.