Name: High Protein Ground Beef with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds ground beef (80/20 blend recommended) (Keep 80/20 for flavor, or swap to 90/10 if you want less fat.); 3 medium russet potatoes (peeled and diced into 1-inch cubes) (Russets give a flaky texture; Yukon Golds work for a creamier bite.); 1 small onion (finely chopped); 2 cloves garlic (minced) (Don't let garlic brown too long; it turns bitter.); 2 tablespoons olive oil (Use avocado oil or a neutral oil if preferred.); 1/2 teaspoon paprika (Optional: Add smoked paprika for a smoky note.); 1/2 teaspoon dried oregano; 1/2 teaspoon salt (adjust to taste) (Reduce if using broth with salt.); 1/4 teaspoon black pepper; 2 tablespoons tomato paste (If unavailable, use 2 tablespoons ketchup plus a pinch of sugar.); 1/2 cup beef broth or water (Beef broth adds richness; use water plus a bouillon cube if needed.); 1 tablespoon fresh parsley (chopped, for garnish) (Added at the end to keep its bright flavor.)

This skillet dish pairs browned ground beef with golden, tender potatoes for a hearty, high-protein meal that hits all the comfort-food notes. The beef brings rich, savory depth while the potatoes add a soft, slightly crisp texture that soaks up tomato paste and beef juices. It’s easy to make on a busy night and fills the table fast. Serve it with a crisp green salad or spoon it over steamed greens for a fuller plate. If you like meal prep, try a similar idea with different toppings to keep lunches interesting: high-protein cheeseburger bowls.

Why You’ll Love This High Protein Ground Beef with Potatoes

Protein-packed: 2 pounds of ground beef makes this a filling main that supports muscle and satiety.
Simple ingredients: pantry staples like potatoes, onion, garlic, and tomato paste deliver big flavor.
One-pan cooking: browning, simmering, and finishing in the same skillet saves time and dishes.
Textural contrast: golden seared potatoes and browned beef give both crisp and tender bites.
Flexible meal: serve for dinner, pack for lunches, or stretch for family-style feeding.
Budget-friendly: ground beef and potatoes are affordable and widely available.
Fast turnaround: active time is short; total cook time is mainly a quick simmer.
Crowd-pleaser: familiar flavors that appeal to picky eaters and hungry adults alike.

What Is High Protein Ground Beef with Potatoes?

This recipe is a skillet-style main of ground beef cooked with diced russet potatoes, onion, garlic, tomato paste, and simple seasonings. The flavor leans savory and comforting, with paprika and oregano adding aromatic warmth. The method focuses on searing the potatoes until golden, browning the beef, then combining everything with a splash of beef broth to finish gently. The vibe is homey and practical — ideal for weeknight dinners, casual family meals, or a simple weekend supper. It’s a straightforward dish with hearty mouthfeel and bold, familiar tastes.

Ingredients for High Protein Ground Beef with Potatoes

Main Ingredients

2 pounds ground beef (80/20 blend recommended)
3 medium russet potatoes (peeled and diced into 1-inch cubes)
1 small onion (finely chopped)
2 cloves garlic (minced)

For Cooking

2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons tomato paste
1/2 cup beef broth or water

To Serve

Fresh parsley (chopped, for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: Keep 80/20 for flavor, or swap to 90/10 if you want less fat. If using leaner beef, reduce added oil slightly.
Potatoes: Russets give a flaky texture, but Yukon Golds work for a creamier bite and hold shape well.
Olive oil: Use avocado oil or a neutral oil if you prefer. For less oil, dry-sear the potatoes and add a small splash of broth to prevent sticking.
Tomato paste: Adds umami and depth. If you don’t have it, use 2 tablespoons ketchup or a tablespoon of tomato sauce plus a pinch of sugar as an alternative.
Broth or water: Beef broth adds richness. Use water plus a low-sodium bouillon cube if needed.
Herbs and spices: Keep the paprika and oregano as listed. You can add a pinch of cumin or chili flakes for a subtle kick (optional).

Step-by-Step Instructions

Step 1 – Prepare the potatoes
Wash, peel, and dice the potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch and pat dry with a towel. Dry cubes sear better and crisp up faster.
Visual cue: Potatoes should be dry and not glistening before they hit the pan.

Step 2 – Brown the potatoes
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add potato cubes in a single layer. Cook, turning occasionally, for 8–10 minutes until golden-brown and tender. Remove and set aside on a plate.
Pro cue: If the potatoes stick, lift with a spatula; they’ll release once a golden crust forms.

Step 3 – Brown the ground beef
In the same pan, add the remaining 1 tablespoon olive oil if the pan is dry. Add the ground beef and cook over medium-high heat for 5–7 minutes until browned. Break the meat up as it cooks. Drain excess fat if you prefer a leaner finish.
Visual cue: Beef should be broken into bite-size pieces and uniformly browned.

Step 4 – Cook onion and garlic
Push the beef to one side of the skillet. Add the chopped onion to the empty side and cook for 3–4 minutes until softened. Add minced garlic and cook until fragrant, about 30–45 seconds. Stir the onion and garlic into the beef.
Pro cue: Don’t let garlic brown too long; it turns bitter.

Step 5 – Season and build flavor
Sprinkle paprika, dried oregano, salt, and black pepper over the beef and onion mixture. Add the 2 tablespoons tomato paste and stir. Cook for 2–3 minutes until the tomato paste darkens and caramelizes slightly. This deepens the flavor.
Visual cue: Tomato paste should change from bright to a deeper red and stick to the beef slightly.

Step 6 – Finish with broth and potatoes
Pour in 1/2 cup beef broth or water and scrape up any browned bits from the pan. Return the browned potatoes to the skillet. Cover and simmer on low for 10–15 minutes, until potatoes are fully tender and flavors meld.
Pro cue: Simmer gently; high heat will break down potatoes unevenly.

Step 7 – Taste and rest
Taste and adjust seasoning, adding more salt or pepper if needed. Remove from heat and let sit for 2–3 minutes. Garnish with chopped fresh parsley before serving.

Pro Tips for Success

Dry the potatoes well before searing; moisture prevents browning.
Cook potatoes in a single layer to develop an even crust—work in batches if your pan is crowded.
Use medium-high heat to brown, then lower to a gentle simmer when finishing to avoid breaking potatoes.
Drain excess fat from the beef if you want a less greasy final dish. Leave a little fat for flavor.
Let the tomato paste caramelize briefly for richer, deeper flavor—don’t skip this step.
Taste before serving; cooked tomato paste and broth can concentrate flavors and require small salt adjustments.
Use a heavy skillet (cast iron or stainless steel) for even browning and better fond development.
If using broth with salt, reduce added salt to avoid over-salting.

Flavor Variations

OPTIONAL: Add a teaspoon of smoked paprika in place of regular paprika for a smoky note.
OPTIONAL: Stir in a handful of frozen peas or corn in the last 5 minutes for color and sweetness.
OPTIONAL: Mix in a diced bell pepper with the onion for a milder, sweeter flavor.
OPTIONAL: For a spicier edge, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the spices.
OPTIONAL: Finish with a squeeze of lemon juice or a splash of vinegar right before serving to brighten flavors.
OPTIONAL: Top with shredded cheddar or a fried egg per serving for extra richness and breakfast-style appeal.

Serving Suggestions

Spoon over steamed greens like spinach or kale for a lower-carb plate.
Serve with a crisp green salad and a simple vinaigrette to cut the richness.
Offer warm tortillas or crusty bread for a rustic, family-style meal.
Pack into meal prep containers with a side of roasted vegetables for lunches.
Top with chopped scallions or extra parsley for color and freshness.
Serve with a dollop of plain yogurt or sour cream for a cooling contrast.
Arrange on a platter for casual sharing at a weeknight gathering.

Make-Ahead, Storage & Reheating

Make-ahead: Dice potatoes and chop onion and garlic up to 24 hours ahead. Store in airtight containers in the fridge. Brown potatoes and beef fresh for best texture.
Fridge storage: Keep cooked leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce and prevent drying. Microwave in short intervals, stirring between bursts.
Texture notes: Potatoes absorb liquid while stored, so you may need to add a small splash of broth when reheating to restore moisture. The crispness of seared potatoes will soften after refrigeration.

Storage and Freezing Instructions

Freezing: Portion into freezer-safe containers and freeze for up to 2–3 months. Use shallow containers to speed freezing and thawing.
Thawing: Move to the fridge overnight before reheating. Reheat on the stove with a splash of broth until warmed through.
If you prefer not to freeze cooked potatoes (they can get mealy), freeze only the cooked beef mixture and add freshly sautéed potatoes when ready to serve.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—:|—:|—:|—:|—:|—:
~516 | ~41 g | ~20 g | ~35 g | ~2.6 g | ~200 mg

Estimates vary by brands and portions.

FAQ About High Protein Ground Beef with Potatoes

Q: My potatoes are not browning. What did I do wrong?
A: They were likely wet or the pan was overcrowded. Dry them well and cook in a single layer over medium-high heat.

Q: The dish is too watery. How do I fix it?
A: Simmer uncovered a bit longer to reduce liquid or stir over higher heat briefly to evaporate excess. Adjust broth next time.

Q: How do I know when potatoes are done?
A: Test with a fork; potatoes should be tender with slight resistance and easily pierced.

Q: Can I use ground turkey or chicken instead?
A: Yes, but those are leaner. Add a touch more oil or cook with a small pat of butter for flavor.

Q: Can I make this in advance for a party?
A: Yes. Brown meat and par-cook potatoes, then finish in the oven or skillet before serving for best texture.

Q: How do I reduce the fat?
A: Use leaner ground beef (90/10) and drain the excess fat after browning. Also use less oil to sear potatoes.

Notes

Slice potatoes uniformly for even cooking; 1-inch cubes are ideal.
If you like crisp edges, finish potatoes under a broiler for 1–2 minutes—watch closely.
Add fresh parsley at the end to keep the bright herb flavor.
Use a wide skillet so ingredients spread in a single layer for better browning.
Keep leftover juices; they make a simple gravy when reheated with a splash of broth.

Troubleshooting

Problem: Bland flavor.
Fix: Caramelize the tomato paste longer, taste and adjust salt, and add a splash of broth vinegar or lemon to brighten.

Problem: Potatoes fall apart.
Fix: Use firm russet or Yukon Golds and avoid overcooking during the simmer. Lower the heat and watch the time.

Problem: Beef is dry.
Fix: Don’t overcook the beef during browning. Add a bit more broth when finishing to moisten.

Problem: Too greasy.
Fix: Drain excess fat after browning the beef, or skim fat off the surface before returning potatoes.

Problem: Sticking to the pan.
Fix: Use enough oil to coat the pan and avoid moving potatoes too early. A hot pan helps create a nonstick crust.

Problem: Uneven cooking.
Fix: Cut potatoes into consistent sizes and cook in batches when necessary to avoid crowding.

Final Thoughts

This High Protein Ground Beef with Potatoes recipe is simple, filling, and reliable for nightly meals or weekend batches. It balances rich beef flavor with tender potatoes and comes together in one skillet with minimal fuss. Try the optional variations to suit your taste, and enjoy a satisfying, protein-forward meal that scales well for families and meal prep.

Conclusion

For another take on ground beef and potato skillet-style dishes, check out this related recipe: Loaded Ground Beef and Potatoes Skillet – Kinda Healthy Recipes.