There’s something deeply nostalgic about a skillet filled with crispy potatoes, juicy ground beef, and melted cheese.
I first made this Beef and Potato Skillet on a cold evening with just a few pantry staples—and it instantly became a favorite.
It’s one of those dishes that feels cozy and hearty but comes together in under 30 minutes.
Whether I need a quick dinner or want to clean out the fridge, this recipe always hits the spot.
Why You’ll Love This Recipe
Quick and made in one pan—hello, easy cleanup!
Hearty enough to satisfy the whole family.
The perfect blend of textures: crispy potatoes + tender beef.
Loaded with warm spices and gooey cheese.
Easy to customize with whatever veggies or toppings you have.
What You’ll Need (Ingredient Highlights)
Potatoes – Cubed and sautéed until golden and tender.
Lean ground beef – Cooks quickly and soaks up all the seasonings.
Red bell pepper & onion – Add sweetness and a pop of color.
Green chiles – Mild heat and flavor depth.
Spices – Chili powder, cumin, and smoked paprika bring a Tex-Mex twist.
Cheese – A final melt-in-your-mouth topping.
Cilantro – Optional, but adds brightness and freshness.
Pro Tips Before You Start
Cut potatoes evenly so they cook at the same rate.
Don’t overcrowd the skillet—use a large one to allow browning.
Use freshly shredded cheese for better melting.
Want it spicier? Add jalapeños or hot sauce at the end.
Leftovers make a great filling for tacos or burritos.
How to Make Beef and Potato Skillet
Step 1: Sauté the potatoes
Heat avocado oil in a large skillet over medium-high heat.
Add cubed potatoes and cook, stirring often, until golden and beginning to soften—about 6 minutes.
Step 2: Brown the beef
Push potatoes to one side.
Add ground beef to the empty space and begin breaking it apart.
Add onion and red bell pepper. Season with salt and pepper.
Cook until beef is browned and veggies are tender.
Step 3: Add seasonings
Stir in diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro.
Mix well and cook for another 6–8 minutes, until potatoes are fully tender and beef is cooked through.
Step 4: Finish with cheese
Taste and adjust salt if needed.
Sprinkle shredded cheese over the top and let it melt for 1–2 minutes.
Garnish with extra cilantro and serve hot.
What to Serve It With
Warm tortillas or naan
A simple green salad with lime vinaigrette
Sour cream or Greek yogurt for creaminess
Fried eggs for a hearty breakfast skillet
Variations / Substitutions
Swap beef for ground turkey or chorizo.
Use sweet potatoes instead of regular potatoes.
Add black beans or corn for extra bulk.
Top with avocado slices or hot sauce for more flavor.
Make it vegetarian with plant-based ground “meat.”
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over low heat or microwave until hot.
Freeze: Freeze in portioned containers for up to 2 months.
FAQs
Can I use frozen potatoes?
Yes, diced frozen potatoes or hash browns work well—no need to thaw, just cook longer.
What type of cheese melts best in this recipe?
Cheddar, Monterey Jack, or Pepper Jack are all great choices.
Is this dish spicy?
It has a mild kick from the green chiles and spices, but you can easily adjust the heat.
Can I make it ahead of time?
Absolutely—cook the full skillet, then reheat when ready to serve.
How do I make it vegetarian?
Swap ground beef with plant-based crumbles and use veggie stock or beans.
Can I add eggs to this dish?
Yes! Crack a few eggs on top during the last few minutes of cooking and cover to set.
What’s the best skillet to use?
A large nonstick or cast iron skillet works best to ensure even cooking and crisp edges.
Final Thoughts
This Beef and Potato Skillet is pure comfort in a pan—savory, satisfying, and endlessly customizable.
It’s one of those meals that brings everyone to the table without any fuss.
Whether you’re feeding a family or meal-prepping for the week, this is a recipe worth bookmarking.
Beef and Potato Skillet
Ingredients
Method
- Heat oil in a large skillet over medium-high.
- Add potatoes and cook, stirring often, until golden and just tender—about 6 minutes.
- Push potatoes to one side. Add beef, onion, and red bell pepper to the skillet.
- Season with salt and pepper. Cook, breaking up meat, until browned.
- Stir in green chiles, chili powder, cumin, smoked paprika, and cilantro.
- Cook until everything is tender and well combined, about 6–8 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/beef-and-potato-skillet/
Notes
- Yukon Gold or red potatoes work best—they hold their shape and brown nicely.
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add a fried egg on top to turn this into a hearty breakfast hash!
