Ground Beef and Potato Skillet

This ground beef and potato skillet is a delish one-pan meal, perfect for any night of your week.

Beef and potatoes are deliciously seasoned + the bell peppers add texture, color and flavor balance.

So good you'll want seconds, perhaps even thirds!

Got more ground beef on hand? Try my ground beef and rice skillet, ground beef pesto pasta or ground beef and corn skillet next.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Cooking oil – I prefer olive oil but feel free to use any oil you cook with.
• Garlic and onion – these two form the aromatic base of the dish. You'll need minced or grated fresh garlic and finely chopped onion. Yellow onion is preferred but white and red ones will work too.
• Ground beef – aka beef mince. Ensure it's completely thawed before you start cooking. You can use lean options but I like the full flavor that comes from fat.
• Seasonings – include salt, pepper, dried oregano, ground cumin plus red pepper flakes. You can adjust quantity of salt and pepper flakes to your taste and heat preference.
• Potatoes – I prefer Yukon Gold, yellow or red potatoes for my skillet recipes. But if you have any other variety on hand, feel free to use. Peel the potatoes and try to dice into same-sized (½ to 1 inch) cubes so they cook evenly.
• Water – to help cook potatoes. If you want a bit of sauce, add a little more.
• Tomato paste – the salt content in the paste can vary between brands. Read the ingredients on the label. If you see salt mentioned, reduce the quantity of added salt. Adjust later if needed.
• Sugar – a small quantity to balance the flavors.
• White vinegar – for some acidity to brighten up taste.
• Bell peppers – I like red and yellow ones – some pop of color and a mildly sweet flavor. Feel free to use green pepper or any other variety you have/find.
• Garnishes – cheddar cheese and green onion are the perfect toppings – optional but totally recommended.

How to make ground beef and potato skillet

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – heat olive oil in a large skillet on medium heat. Add minced garlic, chopped onion. Saute 3 to 4 minutes or until onions look translucent. Stir continuously.

Step 2 – then add ground beef, salt, pepper, dried oregano, ground cumin plus red pepper flakes. Mix well. Cook 5 minutes or until beef has changed color. Break up any lumps with spoon/spatula and stir frequently.

Step 3 – add diced potatoes along with water. Turn down the heat a little to medium-low, mix everything. Cover the skillet and cook 15 to 20 minutes or until the potatoes are 'almost' done (use a fork to check). Don't worry if the dish looks a bit liquidy at this stage.

Step 4 – then stir in the tomato paste, vinegar, sugar.

Step 5 – also add diced red and yellow bell peppers. Stir then cook uncovered for 5 to 10 minutes or until potatoes are fully cooked and leftover water has evaporated.

Step 6 – turn off heat, garnish with shredded cheddar cheese and/or green onion. Enjoy!

Recipe troubleshooting

• Overcooked potatoes – keep an eye after adding potatoes. Cooking time can be different based on the type of potato you're using & size of the cut. Start checking for doneness using fork after about 10 minutes.
• Too spicy or not spicy enough – adjust quantity of red pepper flakes. Start small then add more, but gradually. If the final dish still turns out too spicy for your liking, a bit of ketchup can help. And if it's milder than you expected, use your fav hot sauce.
• Food becoming too dry during cooking – add little more water (or broth – if you have on hand). But no more than 2 tablespoon at a time. It will help deglaze the pan and prevent burning.
• Ground beef getting lumpy – start breaking up beef with wooden spoon or spatula as soon as you add it to the skillet. Potato masher will make job easier.
• Inconsistent cooking of potatoes – this can happen due to uneven cutting, hot spots in your skillet or uneven heating from burner. Adjusting/rotating the skillet's position on burner every few minutes may help.

Substitutions and variations

• Meat options – you can use ground turkey or chicken but these will cook faster and the final dish will obviously taste different. I've also had great results with thawed hamburger patties (crumbled in the skillet with a potato masher). But they're often pre-seasoned so you'll want to reduce the added salt.
• Spice – use diced jalapeno or Thai green chili instead of pepper flakes. Or even chipotle pepper in adobo for a smoky kick. The heat levels will vary with each of these options.
• Cheddar alternatives – mozzarella, monterey jack, gouda, havarti or provolone – all good melty cheeses.
• Broth – chicken or beef broth/stock can be used instead of water and will enhance flavor but be mindful of salt content. You may have to reduce quantity of added salt depending on how salty your broth/stock is.
• Toppings – chopped fresh parsley, cilantro or a dollop of sour cream/yogurt are all good options.
• Shallots – can be a great substitute for onions.
• Pre-mixed spices – feel free to use blends like taco seasoning for convenience instead of the mentioned individual spices. You may have to reduce or omit all of the added salt.
• Vinegar substitute – lemon or lime juice will be good replacement.
• Extra veggies – mushrooms, zucchini, peas can be added to the skillet for more texture and flavor. Saute these briefly before you add the beef.

What to serve it with

• Burritos – flour tortillas stuffed with the skillet mixture, some rice, beans and sour cream.
• Garlic or herb bread – perfect for scooping up that delicious beef.
• Corn on the cob – smothered in butter and seasoned with salt & pepper.
• Eggs – fluffy scrambled eggs on side or a fried egg on top – perfecto for a delish weekend breakfast/brunch. And a great use for leftovers.
• Potatoes – skillet mixture served over a bed of mashed potatoes, fries or wedges.
• Coleslaw – for a refreshing contrast.
• Rice or grain bowls – brown rice, quinoa, white rice, all make good bases.
• Pasta – a buttered or creamy pasta side for a filling meal.
• Biscuits – flaky, buttery goodness for an all-out comfort food experience.

Storage and reheating

• Storage – transfer any leftovers to an airtight container and refrigerate up to 3 days. You can also freeze it for about 4 weeks but avoid if you can. The texture of veggies can change upon thawing.
• Reheating – put the leftovers in a skillet/pan. Add a little water/broth, cover and reheat on low heat – stir occasionally. To reheat a small portion you can use a microwave in 30 second spurts until the food is heated through.

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