Name: High Protein Ground Beef with Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds ground beef (80/20 blend recommended); 3 medium russet potatoes, peeled and diced into 1-inch cubes; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 2 tablespoons tomato paste; 1/2 cup beef broth or water; Fresh parsley, chopped, for garnish (optional)

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I still remember the first time I browned beef and roasted potato cubes together in one pan — the smells filled the kitchen and the whole family came running. This High Protein Ground Beef with Potatoes recipe is exactly that kind of comforting, no-fuss meal: hearty, easy to scale, and built around simple pantry staples. If you want a different high-protein weeknight idea with a creamy twist, try this high-protein creamy beef pasta for a change of pace.

Why you’ll love this dish

This skillet meal hits a lot of home-cooking sweet spots: it’s high in protein, uses inexpensive ingredients, and gets on the table fast. The combination of browned ground beef and golden potato cubes gives you crispy edges and tender centers in every bite. It’s perfect for a busy weeknight, a make-ahead lunch, or a crowd-pleasing potluck dish.

“Simple to pull together, deeply satisfying, and kid-approved — the kind of dinner that disappears fast.” — Home cook review

Because the components are so straightforward, you can easily riff on flavors. If you enjoy skillet-style beef-and-potato recipes with a garlicky finish, you might like the similar textures in these garlic butter beef bites with potatoes.

Step-by-step overview

This recipe follows three main steps so you know what to expect before you start:

Dice and rinse the potatoes, then brown them in oil until multiple sides are golden and tender.
Brown and season the ground beef, cooking it to a safe internal temperature of 160°F and purging excess fat if necessary.
Combine beef and potatoes with tomato paste and a little broth, simmer briefly to marry flavors, then finish with fresh parsley.

If you prefer poultry, the same method — brown the meat, sear potatoes, then simmer together — works well with a lighter protein such as ground turkey with potatoes.

What you’ll need

2 pounds ground beef (80/20 blend recommended) — leaner beef will be drier; very fatty blends may need more draining.
3 medium russet potatoes, peeled and diced into 1-inch cubes — Yukon golds work for creamier texture.
1 small onion, finely chopped.
2 cloves garlic, minced.
2 tablespoons olive oil (or a neutral oil with a high smoke point).
1/2 teaspoon paprika.
1/2 teaspoon dried oregano.
1/2 teaspoon salt (adjust to taste).
1/4 teaspoon black pepper.
2 tablespoons tomato paste.
1/2 cup beef broth or water (broth adds depth).
Fresh parsley, chopped, for garnish (optional).

Note: If you want a casserole vibe after cooking, the seasoned beef from this skillet works beautifully in a cheesy ground beef and rice casserole — use your leftovers for an easy transformation.

Directions to follow

Wash, peel, and cut the potatoes into 1-inch cubes. Rinse them in cold water and drain to remove excess starch. Pat completely dry with paper towels.
Heat 2 tablespoons olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the potato cubes in a single layer. Cook for 8–10 minutes, stirring occasionally, until several sides are golden and a fork pierces them easily. Remove potatoes and set aside.
In the same pan, add the ground beef. Break it up with a wooden spoon. Cook over medium-high heat 5–7 minutes until browned and no pink remains. The internal temperature should reach 160°F. If more than 2 tablespoons of fat accumulate, drain most, leaving about 1 tablespoon.
Push the beef to one side of the pan. Add the chopped onion to the empty space and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds, stirring constantly. Mix the onion and garlic into the beef.
Sprinkle paprika, oregano, salt, and black pepper over the meat. Stir to distribute the spices. Add the tomato paste and cook 1–2 minutes, stirring so it loses its raw edge and becomes slightly caramelized.
Pour in 1/2 cup beef broth or water and scrape the browned bits from the bottom of the pan. Return the browned potatoes and gently fold them into the beef mixture. Reduce heat to medium-low, cover, and simmer 10–15 minutes until the potatoes are tender throughout.
Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let rest 2–3 minutes. Garnish with chopped parsley and serve.

Best ways to enjoy it

Serve this skillet straight from the pan for casual family-style eating. Pairings that work well:

A crisp green salad or quick slaw to cut the richness.
Steamed green beans or sautéed spinach for color and fiber.
For a weekend spread, serve alongside richer mains — try smoky sides like chipotle honey chicken thighs with smoked gouda mashed potatoes for a bold contrast.

For plating, spoon a generous portion onto warm plates and garnish with parsley and an extra crack of black pepper.

Storage and reheating tips

Refrigerate: Store in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours out) before sealing and refrigerating.
Reheat: Rewarm on the stove over medium-low until steaming, or microwave in 30–45 second bursts, stirring between intervals. Reheat to at least 165°F.
Freeze: Freeze in a shallow, airtight container or freezer bag for up to 2–3 months. Thaw overnight in the fridge before reheating. Potatoes may soften a bit after freezing; crisp them in a skillet for a few minutes after reheating for texture.
Food safety: Ground beef should reach 160°F when cooking. Discard leftovers left at room temperature longer than 2 hours (1 hour if above 90°F).

Pro chef tips

Dry potatoes = crisp edges: Pat them fully dry before searing to reduce steaming.
Brown in batches: Don’t overcrowd the pan when frying potatoes; they need contact to caramelize.
Save pan flavor: Use a little beef broth to deglaze the pan and scrape up fond — that adds depth.
Control fat: If your beef is very fatty, drain most of it but leave a tablespoon for flavor.
Even cubes: Cut potatoes uniformly so they cook at the same rate.

Creative twists

Mexican-style: Add a teaspoon cumin and a pinch of cayenne, and top with avocado and cilantro.
Cheesy finish: Stir in 1 cup shredded cheddar at the end and bake briefly until bubbly.
Veg-forward: Mix in diced bell pepper or mushrooms with the onions for more veggies.
Low-carb: Swap potatoes for 1-inch cauliflower florets; roast them first to get brown edges.
Meal-prep bowls: Portion with quinoa or roasted vegetables for balanced lunches.

FAQ

Q: How long does this take from start to finish?
A: Plan on about 35–45 minutes: 10 minutes to prep, 8–10 minutes to brown potatoes, 10 minutes to brown beef and aromatics, plus a 10–15 minute simmer.

Q: Can I use lean ground beef instead of 80/20?
A: Yes. Use a bit more oil for browning and expect a slightly drier texture. Taste and adjust seasoning since leaner beef can be less flavorful.

Q: What’s the best potato to use?
A: Russet potatoes crisp up nicely and hold shape. Yukon Golds will be creamier and less crispy but still delicious.

Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge up to 4 days or freeze for 2–3 months. Reheat until steaming and, if needed, pan-fry briefly to revive crispiness.

Q: Is this safe for kids and older adults?
A: Yes — just ensure the beef reaches 160°F. For older adults who prefer softer textures, cut potatoes smaller and simmer until very tender.

Enjoy the simple satisfaction of this high-protein, one-pan comfort meal — it’s proof that great dinner doesn’t have to be complicated.