What Can I Make With Potatoes and Ground Beef
A lover of flavor, I never interpreted the phrase "meat and potatoes" as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions take been proven dead wrong. This easy recipe for Footing Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could exist.
It's flavorful plenty to hold my attending, satisfying enough to go on me total, and nutritious plenty to be a worthy addition to our healthy dinner rotation.
A mixture of potatoes, lean footing beefiness, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates akin.
Most often, the phrase "meat and potatoes" means a lack of eating adventure. A "meat and potatoes" person shies away from greenish vegetables, plant-based proteins like tofu, and spices.
As someone who embraces a diverse nutrition and certainly doesn't want to waste matter her time on banal food, I am biased in the opposite direction. How could meat and potatoes perchance be anything simply boooorrrrring?
Well my meat and potatoes friends, I hereby admit the error of my prejudice. It turns out that you've been onto something all forth.
Lean ground beefiness is a versatile poly peptide.
Information technology's healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, particularly vegetables.
Most frequently, my salubrious ground beef recipes are inspired past world cuisines, like this Taco Skillet and this Korean Beef Bowl.
Until this elementary skillet recipe came along, it didn't occur to me to cook beef with something as bones as white potatoes, considering I assumed the results would exist deadening.
Ummmmm, this assumption is from the aforementioned girl who easily demolished an unabridged canvass pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for luncheon.
Nice logic, Erin. (Ben I am sure would be happy to requite yous endless examples of my contradictory behaviors, but we'll salve that for a different post. Or never.)
While the ingredient list hither looks basic, the results are anything merely slow.
This ground beef and potatoes skillet is homey and archetype to be certain—and so yes, the "meat and potatoes" persons in your life will corroborate—simply it's besides interesting plenty to appease those seeking more from their meal.
What we have is a ground beef dinner thought for all!
Tip!
For another family favorite, check out my Homemade Hamburger Helper, i of my all-time nigh popular recipes with ground beef.
How to Make Ground Beef and Potatoes
Not only is this ground beef skillet certain to be embraced by everyone at your tabular array, merely it's also easy to make and quick to make clean upwards.
You can cook basis beef and vegetables together in the same skillet, leaving yous but one pan to launder in the stop.
The Ingredients
- Lean Ground Beef . The flavorful and scrumptious meat for this dish. I don't typically use oil with footing beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at whatever point, yous tin can drizzle in a flake of oil to prevent sticking.
- Potatoes. Tender cubed potatoes are a slam dunk pairing with the footing beef. They're nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
- Carmine Bong Pepper. Adds a impact of color, freshness, and sweetness.
- Worcestershire Sauce. Gives the dish depth and umami flavor.
- Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
- Spices. A blend of smoked paprika, garlic pulverisation, table salt, pepper, and oregano elevates this dish from banal to something truly craveable.
- Hot Sauce. For a delicious kick! Use a lot or use a fiddling to fit your taste preferences.
The Directions
- Sauté the potatoes in oil.
- Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.
- Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and Enjoy!
Vino Pairing
Serve ground beef and potatoes with a Merlot, Pinot Noir, or Chardonnay.
Storage Tips
- To Shop. Refrigerate leftovers in an airtight storage container for upwards to 3 days.
- To Reheat. Gently rewarm beefiness and potatoes in a skillet over medium-depression heat.
- To Freeze. I do not recommend freezing this dish, equally potatoes tin can have a mealy texture when thawed.
Leftover Ideas
- I honey to serve leftovers as a hash by re-crisping the ingredients in a skillet, and then topping them with a fried egg. Yous could also turn leftovers into a scramble by mixing in scrambled eggs instead.
- Turn your leftovers into a portable repast past wrapping them into a whole wheat tortilla. Make certain to warm the filling upwards first. (Calculation some cheese to the wrap would be scrumptious.)
What to Serve with Ground Beef and Potatoes
Side Dishes
Roasted Broccolini
Salads
Mexican Salad
Recommended Tools to Make this Recipe
- Dutch Oven. One of my most-used kitchen tools.
- Hamburger Chopper. The perfect tool for breaking apart the footing beef.
- Spatula. My favorite heat-resistant spatula.
The Best Dutch Oven
You lot'll love using this heavy-duty, high-quality Dutch oven for and so many recipes. Information technology's easy to clean and will terminal a lifetime.
Meat and potatoes, I'll never prejudge you lot once again! Can we be friends?
- two tablespoons canola oil
- 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
- 1 pound 93% lean ground beef
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- i teaspoon kosher salt plus additional to gustatory modality
- 1/iv teaspoon ground black pepper
- one to two teaspoons hot sauce plus additional for serving (I used sriracha)
- two green onions sliced
- FOR SERVING: non-fat plain Greek yogurt or sour foam shredded cheddar cheese, cooked chocolate-brown rice or cauliflower rice (or just more than hot sauce!)
-
Heat the oil in a skillet large enough to hold all of the ingredients over high oestrus. One time the oil is hot and shiny, reduce the heat to medium, and so add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should even so be also firm to eat), about 6 minutes.
-
Add the beef, onion, and bong pepper. Melt, breaking autonomously the meat.
-
Add the Worcestershire, mustard, smoked paprika, garlic pulverization, oregano, common salt, pepper, and hot sauce (add 1 teaspoon if y'all prefer but subtle rut, more if you lot would like it spicier).
-
Continue cooking and breaking upwardly the beef, until the potatoes and onions are tender and the meat is fully cooked through, about half-dozen to viii minutes more.
-
Stir in the green onions. Gustatory modality and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if y'all similar.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-depression heat. (I beloved to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
- TO FREEZE: I do not recommend freezing this dish, equally potatoes can have a mealy texture when thawed.
Serving: 1 (of four) Calories: 387 kcal Carbohydrates: 28 g Protein: 26 thousand Fat: 19 one thousand Saturated Fatty: 5 g Cholesterol: 74 mg Potassium: 1045 mg Cobweb: five g Sugar: 5 k Vitamin A: 1484 IU Vitamin C: 66 mg Calcium: 53 mg Iron: iv mg
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