Ground Beef
$1.56per plate
Prep
10 min
Ground Beef · Ground Beef and Potatoes
Ground Beef and Potatoes Skillet
Ground beef and potatoes is the kind of dinner that needs almost nothing else, one pan, a handful of pantry spices, and about half an hour. A pound of beef and two pounds of potatoes feed four for about $1.95 a plate, and the whole meal comes together while the potatoes brown alongside the meat instead of in a separate pot.
$1.95per plate
Estimated recipe total
$7.80 · serves 4
Cook
20 min
Total
30 min
Serves
4
1 How to make it
1
Cut the potatoes small
Dice the potatoes into 1/2 inch cubes. Smaller pieces cook through in the same time it takes to brown the beef, so the whole dinner finishes in one pan without a separate boiling step.
2
Brown the potatoes first
Heat the oil in a large skillet over medium-high. Add the potatoes in a single layer and cook 8 to 10 minutes, stirring occasionally, until they are browned on the outside and nearly fork-tender.
3
Push the potatoes aside and add the beef
Move the potatoes to one side of the pan and add the ground beef and onion to the empty space. Break up the meat and cook 6 to 7 minutes until no pink remains, then stir everything together.
4
Season and finish
Sprinkle the salt, pepper, garlic powder, and onion powder over the skillet and stir to coat everything evenly. Cook 2 more minutes so the flavors settle in, then taste and adjust the salt.
2 Cheaper ingredient swaps
- Ground turkey for beef. Turkey works well here and can be cheaper some weeks. Add a touch more oil since it is leaner than 80/20 beef.
- Add shredded cheese on top. A handful of shredded cheddar melted over the skillet in the last minute turns this into a cheesier dinner. Use whatever is already in the fridge.
- A can of diced tomatoes stirred in. For a Southwestern twist, stir in a can of diced tomatoes with the seasoning and simmer a few extra minutes. Adds about a dollar to the batch and a lot of flavor.
- Sweet potatoes for russets. Diced sweet potato cooks the same way and brings a little natural sweetness against the savory beef. Cost is similar per pound.
3 Budget tips
- One pan means one thing to wash, and no side dish to plan since the potatoes are already built in.
- Buy potatoes in the 5 or 10 pound bag. This recipe only needs 2 pounds, and the per-pound price on a big bag beats the small ones by a wide margin.
- Double the batch and the leftovers reheat well for lunch the next day, so a single cook session covers two meals.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days.
Freezer
This skillet freezes acceptably, though potatoes soften a bit after thawing. Freeze in a flat bag for up to 2 months and reheat in a hot skillet to bring back some texture.
Reheating
Reheat in a skillet over medium heat for a few minutes so the potatoes re-crisp slightly, or microwave for 2 minutes if speed matters more than texture.
5 Nutrition (per serving)
Calories
320
Protein
19g
Fat
17g
Carbs
24g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Do the potatoes need to be boiled first?
No. Dicing them small and giving them a head start in the hot pan before the beef goes in is enough to cook them through in the same skillet, no separate pot needed.
Why are my potatoes not browning?
Usually the pan is too crowded or not hot enough. Spread the potatoes in a single layer with room between pieces, and let them sit a minute or two between stirs so a real crust forms.
Can I make this ahead of time?
It reheats well for up to 4 days, though the potatoes are always best the first day for texture. Cutting the potatoes ahead and storing them in water in the fridge saves prep time on a busy night.
How is the price per plate figured?
About $7.80 for the whole skillet, split across four plates, which is roughly $1.95 each. The beef and potatoes are the only real costs, so a sale on either moves the number the most.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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