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ground beef and potato skillet on a table
5 from 6 votes

Ground Beef and Potato Skillet

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

  • 2 tablespoons olive oil - or any cooking oil
  • 5 cloves garlic - minced
  • 1 medium (200 g) onion - chopped
  • 1 pound (454 g) ground beef - aka beef mince (Note A)
  • 2 teaspoons salt - adjust to taste
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons crushed red pepper flakes - adjust to taste
  • 1 pound (426 g) potatoes - peeled and diced, 2 medium potatoes (Note B)
  • ¾ cup water
  • 3 tablespoons tomato paste
  • 1.5 teaspoons sugar
  • 2 tablespoons white vinegar
  • 1 small red bell pepper - aka capsicum. Diced (Note C)
  • 1 small yellow bell pepper - Diced (Note C)

Optional Garnish

  • ¼ cup shredded cheddar cheese
  • 1 green onion - chopped

Instructions

  • Heat olive oil in a large skillet on medium heat. Add minced garlic, chopped onion. Saute 3 to 4 minutes or until onions become translucent. Stir constantly.
  • Then add ground beef, salt, pepper, dried oregano, ground cumin, red pepper flakes. Mix well. Cook 5 minutes or until beef has changed color. Break any lumps with your spoon/spatula (or potato masher) and stir frequently.
  • 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. Don't worry if the dish looks a bit liquidy at this stage.
  • Then stir in the tomato paste, vinegar and sugar. Also add diced red and yellow bell peppers. Stir, cook uncovered for another 5 to 10 minutes or until the potatoes are fully cooked and leftover water has evaporated.
  • Turn off heat, garnish with shredded cheddar cheese and/or green onion – enjoy! Serving ideas here.

Notes

Note A: Ground beef – if using frozen meat, ensure it's completely thawed before you begin. You can use lean options but I like the full flavor that comes from fat.
Note B: Potatoes – cut them into even-sized (½ to 1 inch) cubes. Yukon Gold, yellow or red potatoes are preferred options but other varieties will also work.
Note C: Bell peppers – I like red and yellow ones for a pop of color and a mildly sweet flavor. Feel free to use green pepper or any other variety you have.
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
Note E: Related – try this ground beef pesto pasta or ground beef and corn skillet next.