Ground Beef and Potatoes

I created this Ground Beef and Potatoes recipe one busy weeknight when I needed something hearty and satisfying for my hungry family. The combination of tender potatoes savory ground beef and smoky spices turned out to be pure magic. Now it's one of our most requested comfort food meals easy enough for weeknights but special enough for company.

What Makes This Dish Special

There's something wonderful about how these simple ingredients come together. The way the potatoes get golden and crispy while soaking up all those amazing flavors from the beef and spices. That touch of Worcestershire sauce and tangy mustard adds such depth making this so much more than just meat and potatoes. It's the kind of meal that makes everyone feel cozy and happy.

Let's Gather Our Ingredients

Here's everything you need:

1. 1 pound ground beef I prefer 93% lean
2. 4 Yukon Gold potatoes diced small
3. 2 tablespoons Worcestershire sauce
4. 1 teaspoon smoked paprika
5. Hot sauce to taste
6. 1 tablespoon Dijon mustard
7. 1 onion and 1 red bell pepper diced
8. Garlic powder oregano salt and pepper
9. Fresh green onions for garnish

The quality of your potatoes really makes a difference here choose nice firm Yukons.

Creating The Magic

Start by heating some oil in your largest skillet until it's nice and hot. Add those diced potatoes and let them get golden brown and crispy this takes about 6 minutes. Next add your ground beef onion and bell pepper breaking up the meat as it cooks. Let it sear a bit before stirring that's where you get those delicious browned bits of flavor.

Once the beef is browned and the vegetables are soft add all those wonderful seasonings. The Worcestershire sauce Dijon mustard smoked paprika and spices create such amazing depth. Let everything cook together until the potatoes are perfectly tender and all those flavors have melded about 8 minutes. I love adding fresh green onions at the end for a pop of color and freshness.

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Making It Your Own

This recipe is so versatile. Sometimes I'll use sweet potatoes for a change or cauliflower when we're watching carbs. Adding extra vegetables like zucchini or spinach works beautifully. My kids love when I give it a Mexican twist with taco seasoning black beans and corn. Feel free to play with the flavors and make it your own.

Serving Suggestions

We love this topped with a dollop of sour cream or a sprinkle of sharp cheddar cheese. A simple green salad on the side makes it a complete meal. Sometimes I'll serve it over rice or add a fried egg on top for breakfast. It's delicious any way you serve it.

Keeping It Fresh

Leftovers keep beautifully in the fridge for about three days. When reheating use a skillet with a bit of oil to bring back that potato crispiness. You can even freeze it just let it cool completely first. It'll keep for up to two months and reheats best straight from frozen in a hot skillet.

Helpful Tips

If your potatoes stick to the pan make sure it's good and hot before adding them. For juicier beef you can use a slightly higher fat content or add a splash of broth while cooking. Too spicy? A dollop of sour cream helps balance the heat or just reduce the hot sauce next time. These little tricks make all the difference.

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Frequently Asked Questions

→ Why use Yukon gold potatoes?

Yukon golds have a buttery texture and hold their shape well when cooked. They also develop better crispy edges than starchier potatoes.

→ Why let the meat sit before stirring?

Letting the meat sit helps it develop a good sear and caramelization, which adds more flavor to the final dish.

→ Can I prep ingredients ahead?

You can dice the potatoes, onions, and peppers ahead of time. Keep cut potatoes in cold water to prevent browning, but dry well before cooking.

→ What can I substitute for hot sauce?

You can use red pepper flakes or cayenne pepper for heat, or omit it entirely. The dish is flavorful even without the spicy kick.

→ How do I keep potatoes crispy?

Don't overcrowd the pan and let potatoes develop a golden crust before stirring. Make sure potatoes are dry before adding to hot oil.