Description
A hearty, budget-friendly weeknight dinner featuring browned ground beef, crispy red potatoes, and savory onions cooked together in a single skillet for easy cleanup and maximum flavor.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 recommended)
- 2 medium yellow onions, diced
- 1.5 lbs red potatoes, diced into 1-inch cubes
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Wash and dice red potatoes into 1-inch cubes. Pat them dry with a paper towel to ensure crispiness.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until fully browned. Drain excess grease if necessary, then remove beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add diced onions and a pinch of salt. Cook for 4-5 minutes until translucent and softened.
- Add minced garlic, dried thyme, and smoked paprika to the onions. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Add the diced potatoes to the skillet. Stir to coat in oil and spices, then let cook undisturbed for 3-4 minutes to develop a golden crust. Stir and cook for another 5 minutes.
- Return the browned beef to the skillet. Stir in beef broth, Worcestershire sauce, and tomato paste. Mix well, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium-low. Cover the skillet with a lid and simmer for 15-20 minutes until potatoes are tender. Check halfway through and add a splash of water if the pan looks too dry.
- Remove the lid. If there is excess liquid, cook uncovered for 2-3 minutes to evaporate it. Taste and adjust salt and pepper. Garnish with fresh parsley if desired.
Notes
For crispy potatoes, do not stir too often during the initial cooking phase. Use low-sodium broth to control salt levels. This dish stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Sweet potatoes can be substituted but may cook faster.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: ground beef, potatoes, one skillet, weeknight dinner, comfort food, easy recipe, hearty meal, budget-friendly