One-Pan Ground Beef and Potatoes Skillet

Ground beef and potatoes turn into a full dinner in one skillet, no oven and no extra pots to wash. It’s the kind of meal you can start after work and have on the table in under 45 minutes.

The potatoes soak up the broth and beef drippings as they simmer, so every bite gets some of that savory, slightly smoky flavor. Melted cheddar on top seals the deal.

Why This Skillet Stays in the Rotation

This is the dinner I reach for when the fridge looks bare but I still want something that feels like a real meal. Ground beef and diced potatoes are almost always on hand, and the whole thing cooks in one pan.

The potatoes get soft on the inside but hold their shape because they simmer in broth instead of boiling in a pot of water. The broth also picks up the browned bits from the beef, so the potatoes taste like they’ve been cooking longer than they actually have.

Melted cheddar on top isn’t just for looks. It adds a salty, slightly sharp layer that cuts through the richness of the beef.

Ingredients

• 1 lb ground beef, 85% lean: enough fat to keep things flavorful without pooling grease in the pan
• 2 tbsp olive oil: for browning the beef and softening the onion
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs russet potatoes, diced into 1/2-inch cubes: about 4 medium potatoes, small cubes cook evenly
• 1 cup beef broth: this is what turns into the sauce
• 1 tbsp Worcestershire sauce: for depth, don’t skip it
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley: for garnish, adds a bit of freshness on top

Variations and Substitutions

• Ground turkey instead of beef: leaner and milder, add an extra 1 tsp olive oil since turkey releases less fat.
• Yukon gold potatoes instead of russet: they hold their shape a little better and taste slightly buttery.
• Add cayenne or diced jalapeño: 1/4 tsp cayenne or one small diced jalapeño with the onion gives it real heat.
• Dairy-free version: skip the cheddar or use a dairy-free shredded cheese, the dish still works fine without it.
• A splash of acid: a squeeze of lemon or a small splash of apple cider vinegar at the end brightens the whole pan.
• Fresh thyme instead of parsley: 1 tsp fresh thyme stirred in with the potatoes adds an earthier note.

If you like this kind of low-effort weeknight dinner, my Sheet Pan Sausage and Peppers follows the same one-pan logic.

How to Make Ground Beef and Potatoes

Step 1: Sear the Ground Beef

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef, break it up with a spoon, season with 1 tsp salt and 1/2 tsp black pepper, and cook for about 6 to 7 minutes, until it’s browned through with no pink left.

You’ll hear it go from a wet sizzle to a drier, crackly sound as the moisture cooks off, and that’s when the browning really starts. If there’s a lot of fat pooled in the pan, spoon off most of it but leave a tablespoon or so behind for flavor.

Step 2: Sauté the Onion and Garlic

Push the beef to one side of the pan and add the diced yellow onion along with the 3 minced garlic cloves. Cook for about 3 to 4 minutes over the same medium-high heat, stirring often, until the onion turns soft and translucent.

Your kitchen should start smelling like garlic and browned onion at this point, which is a good sign you’re on track. Don’t let the garlic sit still too long or it’ll turn bitter instead of fragrant.

Step 3: Simmer the Potatoes

Add the 1.5 lbs diced potatoes, 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp smoked paprika to the pan. Stir everything together, bring it to a simmer, then cover and cook for 15 to 18 minutes, stirring once halfway through, until the potatoes are fork-tender.

You’ll notice the broth thickening slightly as the potatoes release a little starch into it. Check a piece of potato with a fork around the 15-minute mark; if it slides off easily, it’s done, if it resists, give it a few more minutes.

Step 4: Top with Cheese and Serve

Sprinkle 1 cup shredded cheddar cheese evenly over the top, cover the pan again, and let it sit off the heat for about 2 minutes until the cheese melts into a soft layer. Scatter the 2 tbsp chopped parsley over the top and serve straight from the skillet while it’s hot.

The cheese should look glossy and slightly pulled where it’s melted into the potatoes underneath. This is the moment to bring the whole pan to the table, it looks better served straight out of the skillet than plated separately.

Tips for the Best Skillet

• Cut the potatoes into even, small cubes so they all cook at the same rate. Uneven pieces mean some will be mushy while others are still firm.
• Use a lid that actually fits the pan snugly during the simmer step, otherwise too much liquid evaporates and the potatoes can scorch on the bottom before they’re tender.
• If you want a thicker sauce at the end, uncover the pan for the last 2 to 3 minutes of simmering so some of the broth cooks off.
• Leftover shredded cheese on hand? A mix of cheddar and Monterey Jack melts nicely if you want a milder finish.

Cook times shift a bit depending on how small you cube the potatoes, so here’s a rough guide.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Reheating works best in a skillet over medium-low heat with a splash of broth or water to loosen things up, about 5 minutes, stirring occasionally. The microwave works too, just cover the dish and stir halfway through so the potatoes heat evenly.

What to Serve With Ground Beef and Potatoes

A simple green salad with a sharp vinaigrette is a good match here, since the acidity cuts through the richness of the beef and melted cheese. Steamed green beans or roasted broccoli also work well, they add a fresh, slightly bitter contrast to the savory skillet. If you want bread on the table, a crusty loaf is good for mopping up any broth left in the pan.

Frequently Asked Questions

Can I use sweet potatoes instead of russet?

Yes, but they cook faster and turn softer, so start checking for tenderness around 10 minutes into the simmer instead of 15.

Do I need to peel the potatoes first?

No, russet skins soften nicely during the simmer, though you can peel them if you prefer a smoother texture.

Can I freeze the leftovers?

Yes, they freeze well for up to 2 months in a sealed container, though the potatoes will soften a bit more once thawed and reheated.

What if the potatoes still aren’t tender after the simmer time?

Cover the pan again and keep simmering in 3-minute increments, checking with a fork each time, larger or uneven cubes just need a bit longer.

Ground Beef and Potatoes Recipe

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef, 85% lean
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs russet potatoes, diced into 1/2-inch cubes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Method

 

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat, add the 1 lb ground beef, season with 1 tsp salt and 1/2 tsp black pepper, and cook about 6 to 7 minutes until browned through.
2. Push the beef aside, add the diced onion and 3 minced garlic cloves, and cook about 3 to 4 minutes until the onion softens.
3. Stir in the 1.5 lbs diced potatoes, 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp smoked paprika, cover, and simmer 15 to 18 minutes until the potatoes are fork-tender.
4. Sprinkle 1 cup shredded cheddar cheese over the top, cover for 2 minutes until melted, then top with 2 tbsp chopped parsley and serve hot.

Notes

If you’re cutting the potatoes ahead of time, keep them submerged in cold water in the fridge so they don’t brown, then drain well before adding them to the pan. This recipe also doubles easily in a wider skillet if you’re feeding a bigger crowd, just add a few extra minutes to the simmer.