Quick Ground Beef Potatoes
Hey, Pull Up a Chair—We’re Talking Quick Ground Beef Potatoes
So there was this one Tuesday—not even a spectacular Tuesday, just an aggressively normal one—when I stared into the abyss (my almost-empty fridge) wondering how dinner was going to magically materialize. Ground beef, a couple of potatoes and… hmm, a random half-onion hanging around. And thus, the Quick Ground Beef Potatoes were born (well, re-born; I’m pretty sure my aunt made something similar, but hers involved, like, seven hours and three different stock pots… hers was good but let’s be honest, ain’t nobody got time for that after work). Anyway, ever since then, this has been my “I-refuse-to-order-takeout” meal. Plus, the clean-up is not insane, which feeds my secret desire to not spend all evening elbow-deep in suds.
Why You’ll Love This—Or At Least Not Hate It
I crank this out when I just want something hearty without a bunch of fuss (or getting sauce splashed on every surface, which somehow always happens). My family sort of loses their collective minds when they catch that sizzling onion smell, and honestly, I used to get stressed about making the potatoes super fancy, but now—nah, chunky and rustic is the way. If you want dinner on before your patience runs out, or just want something that tastes like you put in way more effort than you did, this is the ticket. Plus, if you’ve ever tried peeling potatoes in a hurry and ended up with weird corners, you’re in good company here. Just chop, toss in… it’ll work out.
Gather Up the Ingredients (Substitute, Cheat, Improvise)
- 500g (just over 1 lb) of ground beef (I swap for ground turkey when I’m feeling ‘healthy’, but does anyone actually prefer turkey? Only sometimes.)
- About 3 medium potatoes, any kind—russets, red, whatever (My grandma would only use Yukon Gold; to be frank, I just use whatever’s not sprouting.)
- 1 medium onion, chopped
- 2 cloves garlic, minced (or a spoonful of the pre-chopped stuff if your knife skills aren’t awake yet)
- 1 bell pepper, chopped (skip it if you don’t have it—no judgment)
- 1 cup beef broth (sometimes I cheat and use bouillon, or honestly, water and call it done)
- 1 big handful of shredded cheddar, optional (but in my house, optional cheese is still mandatory)
- Salt, pepper, paprika—to taste; measuring is for the weekend, right?
- Chopped parsley to make it look pretty, if you can find the will
Directions (And a Few Tangents)
- Start by grabbing a large skillet. If you don’t have one, a big-ish soup pot works, or a Dutch oven if you like feeling fancy. Heat a drizzle of oil (I use canola, but olive oil is good too)—medium-high flame or setting, nothing too wild.
- Chuck in the ground beef; break it up with a spatula. Stir it around until it’s brown—you know, not pink anymore. If there’s a bunch of grease, just spoon it off (or mop it up with bread if you’re feeling cheeky—I won’t tell anyone).
- Next, toss in the onion and let it get soft. I usually sneak a taste at this point, for, uh, quality control. Garlic goes in next, cook for a minute (do not burn it—learned that one the dark way).
- Bell pepper and potatoes in! Stir them up so they’re kind of coated. The pan might look crowded; don’t let it stress you out. Pour in your broth (or whatever approximation thereof you’re using), turn down to a lazy simmer, slap a lid on.
- Let it all bubble away for about 20-25 minutes. Give it a stir here and there so nothing sticks. If you like potatoes really soft, maybe go to 30 min, or, if you’re on the hungrier end, call it at 20. I sometimes poke a potato bit with a fork to check—very technical, I know.
- Once the potatoes are behaving (that is, fork-tender), season it up with salt, pepper, and paprika—start small and add more, since you can’t unseason it (ask me how I know). Sprinkle cheese over the top if you’re using it, clamp that lid back on just until everything gets melty. This is where I try not to eat it straight out of the pan. Sometimes I fail.
- Top with parsley if you’re feeling gourmet, serve up big spoons to whoever’s banging on the kitchen door first.
What I’ve Learned After a Bunch of Attempts (aka Notes)
- If you cut your potatoes too big, they’ll take forever (I used to, out of laziness—honestly, chop ’em smaller for less waiting).
- Nobody’s counting the garlic. I mean, unless you’re a vampire. Ignore measurements on that one.
- If it looks too dry, splash in some more broth or even just water. I’ve saved dinner this way more than once.
Weird or Wonderful: Variations I’ve Tried
- Swapped in sweet potatoes—they’re okay, but a little too sweet for me. Maybe better with spicy sausage, now that I think of it. Hmm.
- Added peas once (from the freezer, not the tin) and it actually made it look super lively.
- Accidentally dumped in cumin instead of paprika—wound up with more of a taco vibe, not bad but not what I was after. Still edible, which is a win in my book.
Don’t Sweat the Equipment
Look, a big skillet is ideal. But a normal pot works if that’s what you’ve got (just stir it so it doesn’t stick). No lid? Just do your best, cover it with foil, or even a baking sheet. I’ve done the baking sheet thing. Worked fine, but be careful not to burn yourself on the edge—yowch.
How to Store—Though It Rarely Lasts
This stuff will keep in an airtight container in your fridge for 2-3 days. But to be honest, we have trouble making it last past the next morning—sometimes I sneak forkfuls cold because why not. Reheats in the microwave or in a pan. I actually think it tastes even better after sitting a bit, but that’s maybe just my tastebuds getting used to it.
How We Actually Serve It (Not the Magazine Version)
Big heap in a bowl, usually with ketchup or hot sauce on the side (yes, really). Occasionally I’ve served it with crusty bread—or just white sandwich bread for mopping up the juices. On weekends, I’ve even plopped a fried egg on top. My little one stirs in sour cream. You do you.
Lessons Learnt the Hard Way (Pro Tips…Sort Of)
- Don’t crank the heat trying to hurry the potatoes—they’ll just stick and get weirdly chewy. I did this, and ate it anyway, but it was… let’s say suboptimal.
- If you forget to season along the way, it’s tough to fix at the end—taste as you go (even if you burn your tongue like I have more times than I’ll admit).
- Don’t underestimate how much flavor you get from browning things properly at the beginning. Don’t be like me from last March—lazy browning equals blah dinner.
FAQ (Because My Friends Actually Ask This Stuff)
- Can I use ground chicken?
Oh totally, just watch the pan—it’s leaner so can go a bit dry, but splash in a smidge more broth and it’ll be fine. - Do I have to peel the potatoes?
Nah—some folks swear by it, but I say leave the skins on unless they’re dodgy. Just scrub ’em well! - Is this freezer-friendly?
Probably yes, although the potatoes might get a bit mushy. We never have leftovers that last that long, to be honest, so… try at your own risk? - What’s the best cheese for this?
Whatever is lurking in your cheese drawer, really. Cheddar melts nice. Once I used Swiss—didn’t love it, but nobody revolted. - Can I make this vegetarian?
Sure-ish—maybe try lentils or one of those veggie ground mixes. Not quite the same, but not bad with lots of seasoning.
Not to wander too far off topic, but for some reason, this one always reminds me of my uncle’s insistence on eating everything with pickles. Not sure why, but… if you’re so inclined, throw a couple on the side, too!
Ingredients
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup beef broth
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper, and sauté for 3-4 minutes until softened.
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2Add the minced garlic and ground beef to the skillet. Cook, breaking up the beef with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
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3Stir in the diced potatoes, smoked paprika, salt, and black pepper. Mix well to combine.
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4Add beef broth to the skillet, cover, and reduce heat to medium. Cook for 15-18 minutes, stirring occasionally, until potatoes are tender.
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5Remove the lid and cook for an additional 2-3 minutes to allow any excess liquid to evaporate. Taste and adjust seasoning if needed.
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6Garnish with chopped fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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