Some dinners just feel like home—the kind where the kitchen fills with the scent of sizzling onions and garlic, and the promise of something warm and satisfying is just around the corner. This ground beef with potatoes dish is exactly that sort of meal. It’s the kind you reach for after a day that’s been a bit too much, when you want something straightforward but still full of flavor.

I remember one evening, not long ago, when I was juggling a few things—maybe too many—and the clock was ticking closer to dinner. I started cooking without a clear plan, just tossing in ground beef and potatoes, hoping for the best. Somewhere between stirring and tasting, the smell pulled me back from whatever distractions I had, and I realized this simple skillet meal was exactly what I needed. The potatoes softened just right, soaking up all the seasoned juices, while the beef browned to a perfect, cozy richness. It wasn’t perfect, no—maybe I added a pinch too much pepper or stirred a little too vigorously—but it was real, and it was good.

Why You’ll Love It

It’s hearty and satisfying, making it a go-to when comfort food calls.
The prep and cook time add up to about 40 minutes, so it’s doable even on busy nights.
The mix of spices is subtle but flavorful—nothing too fancy, just enough to make each bite interesting.
It’s simple—and that’s kind of the point: straightforward ingredients coming together in a no-fuss way.

Even if you’re not a seasoned cook, this dish won’t intimidate you. It’s more about the feeling of home than perfect technique.

Ground Beef with Potatoes

Print Recipe

A hearty and comforting dish featuring seasoned ground beef cooked with tender potatoes, perfect for a simple and satisfying meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

1 pound ground beef
1 pound potatoes, peeled and diced into 1-inch cubes
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 cup beef broth
2 tablespoons chopped fresh parsley

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Instructions

Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion is translucent.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add the diced potatoes to the skillet and stir to combine with the beef and onions.
Season the mixture with salt, black pepper, paprika, dried thyme, and crushed red pepper flakes.
Pour the beef broth over the mixture, cover the skillet with a lid, and reduce the heat to medium-low.
Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Remove the lid and cook for an additional 3-5 minutes to allow any remaining liquid to evaporate.
Sprinkle chopped fresh parsley over the dish before serving.

Kitchen Notes

Using a good sturdy skillet makes a difference here, especially one that holds heat evenly so the potatoes cook through without getting mushy. I usually serve this with a green salad or some steamed veggies for a bit of freshness. Sometimes, I try adding a splash of Worcestershire sauce or a handful of shredded cheese on top at the end, but I haven’t tested those tweaks enough to say if they’re worth the extra step. Also, swapping fresh parsley for cilantro can change the flavor enough to feel like a new dish.

FAQ

Can I use frozen potatoes? You might, but fresh diced potatoes cook more evenly and absorb flavors better. What if I want it spicier? Adding a bit more crushed red pepper flakes or a dash of hot sauce at the end works well. Can I prepare this in advance? Yes, just be gentle when reheating to keep the potatoes tender.

If you’re looking for a dinner that doesn’t demand too much but delivers on comfort, give this ground beef with potatoes a try. Save the recipe, print it out, or just dive in—either way, this one’s worth coming back to.