This ground beef and potato skillet combines beef crumbles, diced potatoes, onion, and garlic in a little broth, finished with melted cheese. It makes four hearty portions in one covered skillet.
Cut the potatoes into small, even pieces and keep the simmer gentle. Allow about 45 minutes including preparation; the potato stage alone does not account for softening the onion, browning the beef, and melting the cheese.
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Why This Recipe Works
A covered skillet uses steam and broth to soften the potatoes without boiling a separate pot. The cooked beef seasons that liquid, while a final layer of cheese melts with residual heat. Adding the garlic late keeps it from burning during the longer beef-browning stage.
Ingredients for Ground Beef and Potato Skillet
Main ingredients
- 1 pound ground beef
- 4 medium potatoes, cut into 1/2-inch dice
- 1 cup Cheddar or another melting cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- Salt and pepper, to taste
- 1 tablespoon olive oil
- fresh parsley, chopped, optional, for garnish
As Needed
- water, as needed if the potatoes dry before becoming tender
How to Make Ground Beef and Potato Skillet
1. Cut the potatoes and soften onion. Dice the potatoes into roughly 1/2-inch pieces and chop the onion. Large or uneven cubes leave some pieces firm while others fall apart. Warm the measured olive oil in a large skillet over medium heat and cook the onion for about 3–5 minutes until softened. Choose a skillet with a close-fitting lid and enough room to stir the full batch.
2. Brown the beef, then add garlic. Add the ground beef and break it into small crumbles. Cook about 8–10 minutes until browned and 160°F, then drain excess fat if needed. Stir in the garlic for about 30 seconds, just until fragrant. It goes in after the browning rather than sitting in hot fat throughout that stage, which protects its flavor from turning bitter.
3. Steam the potatoes gently. Add the diced potatoes, broth, salt, and pepper, scraping up the browned bits. Bring the liquid to a simmer, cover, and lower the heat to medium-low. Cook about 15–20 minutes, stirring once or twice, until a fork slides easily into the centers. The liquid does not need to cover every cube: a snug lid holds the steam around them. If the bottom becomes dry before they soften, add a little water and replace the lid.
4. Melt the cheese off the heat. When the potatoes are tender, remove the lid and check the liquid. Briefly simmer uncovered if it is soupy, or leave a little moisture to keep the beef from drying out. Turn off the burner, scatter the full cup of cheese evenly over the top, and cover for about 2 minutes until melted. Finish with optional parsley and divide into four portions.
How to Serve
Serve this ground beef and potato skillet directly from the skillet with a green salad or steamed green vegetables.
Storage and Reheating
Refrigerate leftover ground beef and potato skillet in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Reheat cooked portions on the stove, in the microwave, or in the oven until the center reaches 165°F. Warm in a covered skillet with a small splash of water so the potatoes do not stick. See federal cold-storage guidance for more details.
Tips and Variations
- Keep potato pieces small and consistent; potato variety and size can extend the simmer.
- Pepper Jack gives a little heat, while Cheddar makes a sharper cheese layer.
- For a turkey variation, bring the ground meat to 165°F during the browning step.
Frequently Asked Questions
Do I need to peel the potatoes?
Thin skins can stay on after a thorough scrub. Peel thicker-skinned potatoes if you prefer a smoother texture.
Why are the potatoes still firm?
Large cubes or a loose lid can slow them down. Add a little water if the pan is dry and continue the covered simmer until a fork enters easily.
Can I freeze leftovers?
Yes, portions can be frozen for up to a month for best quality. Potatoes may become softer or grainier after thawing, so refrigerated leftovers retain a better texture.
More Recipe Ideas
Cheesy Ground Beef and Potato Skillet
Ingredients
Main ingredients
- 1 pound ground beef
- 4 medium potatoes cut into 1/2-inch dice
- 1 cup Cheddar or another melting cheese shredded
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup beef broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- fresh parsley chopped, optional, for garnish
As Needed
- water as needed if the potatoes dry before becoming tender
Instructions
Method
- Cut potatoes into 1/2-inch dice. Heat 1 tablespoon olive oil in a large lidded skillet over medium heat and cook the onion for 3–5 minutes until soft.
- Add beef and cook for about 8–10 minutes, breaking it up, until browned and 160°F. Drain excess fat if needed, then stir in garlic for 30 seconds until fragrant.
- Add potatoes, all 1 cup broth, salt, and pepper; bring to a simmer. Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally, until fork-tender; add water as needed if the pan dries.
- If needed, simmer uncovered briefly to reduce excess liquid, then turn off the heat. Sprinkle all 1 cup cheese on top, cover for about 2 minutes until melted, and divide into 4 portions with optional parsley.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
