Go Back
browned potato cubes and crumbled ground beef with diced onion in a skillet, with melted cheddar and a small amount of chopped chives
Melissa Hart

Ground Beef and Potato Skillet

The microwave gives the potatoes a head start; the skillet gives them a crust. Raw cubes straight into the beef take longer than most quick-dinner recipes admit. Let the microwaved potatoes steam dry briefly, then leave them alone against the hot pan before turning. Smoked paprika and sharp cheddar make this a sturdy dinner without turning it into an oven casserole.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 tbsp water
  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 1 small onion diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 oz sharp cheddar shredded
  • 2 tbsp chopped chives

Method
 

  1. Put the potatoes and water in a microwave-safe covered bowl with a vent. Microwave on high for 6 to 8 minutes until nearly tender, then drain and let steam dry for 2 minutes.
  2. Meanwhile, brown the beef and onion in a large skillet over medium-high heat for 7 to 8 minutes, cooking the beef to 160°F. Transfer to a bowl.
  3. Heat the oil in the skillet. Add the potatoes in a broad layer and cook for 5 to 6 minutes, turning once, until their cut faces brown.
  4. Return the beef and onion. Add paprika, garlic powder, salt and pepper and toss over the heat for 1 to 2 minutes.
  5. Scatter cheddar over the surface, cover for 1 minute until melted, then add the chives and serve from the skillet.