Description

This Best Ground Beef and Potatoes recipe combines tender, seasoned ground beef with flavorful, crispy potatoes for a hearty and satisfying meal. Enhanced with a smoky paprika blend, tangy Worcestershire sauce, and a slight kick of hot sauce, this dish is quick to prepare and perfect for a weeknight dinner. Topped with fresh green onions and a dollop of cooling yogurt, it delivers a balanced flavor profile that is both comforting and vibrant.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef (80/20 lean for flavor)
1 lb potatoes (peeled and cut into 1/2-inch cubes)
1 small onion (finely diced)
1 red bell pepper (core removed, diced)
2 green onions (thinly sliced for garnish)

Seasonings and Sauces

2.5 tbsp canola oil
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2.5 tsp smoked paprika (Spanish smoked paprika recommended)
1.5 tsp garlic powder
1 tsp oregano
1.25 tsp salt
0.25 tsp black pepper
2 tsp hot sauce (Frank’s RedHot recommended)
0.25 cup beef broth

Condiments

Yogurt (for serving, quantity to taste)

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Instructions

Prepare the ingredients: Peel and cube the potatoes into 1/2-inch pieces. Finely dice the onion and dice the red bell pepper. Thinly slice the green onions for garnish.
Cook the potatoes: Heat 2.5 tablespoons canola oil in a large skillet over medium-high heat. Add the cubed potatoes and cook, stirring occasionally, until they begin to brown and soften, about 7-8 minutes.
Add aromatics and vegetables: Add the diced onion and red bell pepper to the skillet with the potatoes. Sauté for about 2 minutes until the onions are translucent and the peppers soften slightly.
Brown the ground beef: Push the vegetables to the side and add the ground beef to the skillet. Break it up with a spatula and cook until it’s browned and no longer pink, about 5 minutes.
Season the mixture: Stir in Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, black pepper, and hot sauce into the skillet. Mix thoroughly to evenly coat the beef and vegetables.
Add beef broth and simmer: Pour in 0.25 cup beef broth to deglaze the skillet. Stir everything together and reduce heat to medium-low. Cover and let simmer for 3-5 minutes to let flavors meld and potatoes finish cooking.
Serve: Remove from heat. Serve hot, garnished with thinly sliced green onions and a dollop of yogurt on the side for creaminess and tang.

Notes

Use Spanish smoked paprika for the best smoky flavor.
Adjust the hot sauce amount according to your preferred spice level.
Yogurt adds a cooling element; plain or Greek yogurt works best.
This dish can be served with a side of crusty bread or a simple green salad for a complete meal.
Make sure to cut potatoes uniformly for even cooking.