Ground Beef and Potatoes (Skillet)
This dish is flavourful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy dinner rotation. A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet meal will appeal to picky eaters and discerning palates alike.
2 Tbsp. Canola oil
1 lb potatoes, peeled and diced into ΒΌ" cubes (I used Yukon golds)
1 lb 93% lean ground beef
1 small yellow onion, diced
1 red bell pepper, diced
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. dried oregano
2 tsp. sea salt
1 tsp. black pepper, freshly ground
1-2 tsp. hot sauce, such as; sriracha
2 green onions, sliced
To Serve:
plain Greek yogurt
sour cream
shredded cheddar cheese
cooked brown rice
Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 tsp. if you prefer only subtle heat, more if you would like it spicier).
Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6-8 minutes more.
Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.
Makes 4 servings.
Cook's Notes:
- To Store: Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat: Gently rewarm beef and potatoes in a skillet over medium-low heat.
- To Freeze: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
- I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
- Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)