Description
This hearty Ground Beef and Potatoes skillet dish combines tender diced Yukon gold potatoes with lean ground beef, onions, and bell peppers, seasoned with smoky paprika, garlic, and a touch of heat from hot sauce. It’s a quick, flavorful meal perfect for weeknight dinners, served with a cooling topping of Greek yogurt or sour cream.
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon gold recommended)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
Seasonings & Sauces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce (plus additional for serving; sriracha recommended)
Garnish & Serving
- 2 green onions, sliced
- Non-fat plain Greek yogurt or sour cream (for serving)
Instructions
- Heat the oil and cook potatoes: Heat canola oil in a large skillet over high heat until hot and shiny. Reduce heat to medium and add the diced potatoes. Stir frequently and cook until potatoes begin to turn golden and are starting to become tender but still firm, about 6 minutes.
- Add beef, onion, and bell pepper: Add ground beef, diced yellow onion, and diced red bell pepper to the skillet. Use a spatula or wooden spoon to break apart the beef as it cooks.
- Add seasonings: Mix in Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, ground black pepper, and 1 to 2 teaspoons of hot sauce depending on desired heat level. Stir well to combine all flavors.
- Continue cooking until tender and cooked through: Cook the mixture, breaking up beef further if needed, until potatoes, onions, and peppers are tender and the beef is fully cooked, approximately 6 to 8 minutes more.
- Finish with green onions and adjust seasoning: Stir in sliced green onions. Taste and adjust salt, pepper, or hot sauce as preferred.
- Serve: Serve hot, topped with non-fat plain Greek yogurt or sour cream. Optionally, enjoy with extra hot sauce, shredded cheese, or over rice for a fuller meal.
Notes
- Use Yukon gold potatoes for a creamy texture that holds shape well.
- You can substitute canola oil with olive oil or avocado oil if preferred.
- The hot sauce quantity can be adjusted to suit your spice tolerance.
- This dish can be made gluten-free by ensuring Worcestershire sauce is gluten-free or using a substitute.
- For a richer flavor, top with shredded cheese or serve alongside steamed vegetables.
- Leftovers store well in the refrigerator for up to 3 days and reheat thoroughly before serving.
