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High Protein Ground Beef with Potatoes

High Protein Ground Beef with Potatoes

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A hearty and high-protein one-pan skillet dish featuring ground beef and tender potatoes, perfect for busy nights.

Ingredients

Scale
  • 1.5 lb (680 g) lean ground beef (90–93% lean)
  • 1.5 lb potatoes, diced small (about 1/2-inch pieces; russet or Yukon gold)
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme or oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 cup low-sodium beef broth (or water)
  • 1 cup frozen peas (optional)
  • 1–2 tablespoons olive oil (or avocado oil)
  • Salt and black pepper, to taste
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Prep: Dice potatoes small so they cook fast and brown well. Chop onion, pepper, and garlic.
  2. Crisp the potatoes: Heat a large skillet over medium-high. Add 1 tablespoon oil. Add potatoes, a pinch of salt, and cook 8–10 minutes, stirring occasionally, until golden and fork-tender. Transfer to a plate.
  3. Brown the beef: In the same skillet, add beef. Season with salt and pepper. Cook 5–7 minutes, breaking it up, until browned. If there is excess fat, spoon some off.
  4. Add aromatics: Add onion, bell pepper, and garlic. Cook 3–4 minutes until soft.
  5. Build flavor: Stir in tomato paste, paprika, cumin, thyme/oregano, and red pepper flakes. Cook 1 minute to toast the spices.
  6. Deglaze: Pour in beef broth. Scrape the brown bits from the pan. Simmer 2 minutes.
  7. Bring it together: Return potatoes to the skillet. Stir to coat. If using peas, add them now. Cook 2–3 minutes until hot and flavors meld.
  8. Finish: Taste and adjust salt and pepper. Top with parsley. Add a sprinkle of cheese or a spoon of Greek yogurt if you like.

Notes

For extra crispy edges, broil the top for 2–3 minutes at the end. Can be customized with various dietary swaps.

Nutrition