Skillet Ground Beef and Potatoes That's Crispy, Comforting, and Ready in 30 Minutes
A quick, one-pan dinner with crispy seasoned potatoes, savory ground beef, and melted cheese — on the table in 30 minutes.
Equipment
- 12-inch cast iron skillet
- Spatula
Ingredients
- 1 lb Yukon Gold potatoes, scrubbed and diced into ½-inch cubes
- 1 lb lean ground beef (90/10)
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 2 green onions, sliced (for garnish)
Instructions
- Toss the diced potatoes with 1 tablespoon olive oil and a pinch of salt. Spread them in a single layer in the hot skillet. Don't touch them for 4–5 minutes, until the bottoms are deeply golden. Give them a quick stir, then let them cook another 2–3 minutes until they're just tender but still hold their shape. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the same skillet. Toss in the diced onion and cook 2 minutes until it's starting to soften. Add the ground beef, breaking it up with your spatula. Let it sit for a minute before stirring, so you get a few good seared bits, then continue breaking it apart until it's no longer pink, about 5 minutes total.
- Sprinkle the minced garlic, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper over the beef. Stir everything together and let it cook for 1 minute — just until the garlic smells incredible.
- Add the crispy potatoes back to the skillet. Gently fold them into the beef mixture so you don't break up all those crunchy edges. Let everything cook together for 2–3 minutes, just to meld the flavors.
- Sprinkle the shredded cheddar evenly over the top. Turn the heat down to low, cover the skillet with a lid or a piece of foil, and let it sit for 2–3 minutes until the cheese is completely melted and gooey. (Optional: pop under the broiler for 1–2 minutes until bubbly and browned.)
- Scatter sliced green onions over the top, then carry the skillet straight to the table. Serve and enjoy!
Notes
For perfectly crispy potatoes, ensure they are very dry before cooking and don't crowd the pan. Season the potatoes early with salt. Let the cheese melt without stirring. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a little oil to restore crispness. Not recommended for freezing. See full post for dairy-free and other substitutions.