High Protein Ground Beef with Potatoes
A hearty, one-pan dish combining savory ground beef with golden, tender potatoes, perfect for busy nights and meal prep.
Ingredients
Main 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.
For Cooking
- 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.
To Serve
- 1 tablespoon fresh parsley (chopped, for garnish) Added at the end to keep its bright flavor.
Instructions
Preparation
- 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.
Cooking
- 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.
- 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. Drain excess fat if desired.
- Push the beef to one side of the skillet. Add the chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook until fragrant, about 30–45 seconds.
- Sprinkle paprika, dried oregano, salt, and black pepper over the beef and onion mixture. Add the tomato paste and stir. Cook for 2–3 minutes until the tomato paste darkens.
- Pour in beef broth or water and scrape up any browned bits. Return the browned potatoes to the skillet. Cover and simmer on low for 10–15 minutes.
- Taste and adjust seasoning if needed. Remove from heat and let sit for 2–3 minutes. Garnish with chopped fresh parsley before serving.
Notes
Dry the potatoes well before searing; moisture prevents browning. Use medium-high heat to brown and then lower for simmer to avoid breaking potatoes.