One-Skillet Ground Beef and Potatoes
Every version of ground beef and potatoes I made for the first few years of cooking was perfectly edible and perfectly forgettable. This one is not. The trick: let the potatoes develop a shatteringly crisp crust by not stirring them for four minutes. One skillet, 40 minutes, and a dinner that makes you feel like you have your life together.
Equipment
- 12-inch cast iron skillet
- Fish spatula
- Cutting board and sharp chef's knife
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef (80/20)
- 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 large onion, diced
- 3 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1/2 cup beef broth
- to taste salt
- to taste black pepper
- 1 tablespoon lemon juice (or to taste)
For Garnish
- Fresh chives, cut on a bias
- optional sour cream or creme fraiche
Instructions
- Par-cook the potatoes: Toss the diced potatoes in a microwave-safe bowl with a pinch of salt. Microwave on high for 4 to 5 minutes until just fork-tender. Drain well and let steam dry for a minute.
- Brown the beef: Heat 1 tablespoon olive oil in a cold skillet over high heat. Add the ground beef and press into a flat, even layer. Let sit undisturbed for 4 minutes until deeply browned. Break up, flip, and brown the other side for 1 minute. Transfer beef to a plate, leaving fat in the pan.
- Crisp the potatoes: Add par-cooked potatoes to the hot pan with beef fat. Spread into a single layer. Let sit for 4-5 minutes without stirring until deep golden brown on the bottom. Flip carefully and brown the other side.
- Cook the aromatics: Push potatoes to the edges. Add diced onion and a pinch of salt to the center. Cook 3 minutes until translucent. Add sliced garlic and cook 30 seconds until fragrant.
- Build the sauce: Add tomato paste and paprika to the center. Stir constantly for 1 minute until darkened. Pour in beef broth and scrape up brown bits. Simmer 2 minutes until thickened.
- Finish and serve: Return beef to the pan. Stir to coat. Taste and adjust salt, add lemon juice to brighten. Serve from the skillet or platter, topped with fresh chives in a deliberate line.
Notes
For the crispiest potatoes, par-cook them in the microwave and let them steam dry. Do not overcrowd the pan. Let the beef brown undisturbed for 4 minutes. Do not skip the lemon juice at the end - it brightens the dish. Store leftovers in the fridge for up to 4 days; reheat in a skillet with a splash of broth.