Hearty Ground Beef and Potatoes: A Comforting Skillet Meal
Contrary to popular belief, the classic duo of ground beef and potatoes can transform into a meal that’s both exciting and comforting. This easy recipe for Ground Beef and Potatoes is proof that simple ingredients can create a dish full of flavor and appeal, making it a worthy addition to your healthy meal rotation.
Transforming the Basics into a Flavor Feast
Ingredients:
- Lean Ground Beef: The star of the dish, providing rich flavor and essential nutrients like protein, iron, zinc, and vitamin B12.
- Potatoes: Cubed for a tender bite, they’re a perfect match for the beef and soak up the flavors of the dish beautifully.
- Red Bell Pepper: Adds a pop of color, sweetness, and freshness.
- Worcestershire Sauce: Enhances the dish with deep umami notes.
- Dijon Mustard: Offers a tangy contrast that’s perfect with potatoes.
- Spices: A mix of smoked paprika, garlic powder, salt, pepper, and oregano turns the ordinary into something crave-worthy.
- Hot Sauce: Adjust the amount to suit your taste and add a kick to the dish.
Storage and Leftover Tips
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm up the beef and potatoes in a skillet over medium-low heat to maintain their texture.
- To Freeze: Freezing is not recommended, as potatoes can become mealy after thawing.
Creative Ways to Enjoy Leftovers
- As a Hash: Recrisp the leftover beef and potatoes in a skillet and top with a fried egg for a delightful breakfast hash.
- In a Scramble: Mix the leftovers with scrambled eggs for a hearty morning dish.
- Wrapped Up: Heat the leftovers and wrap them in a whole wheat tortilla, perhaps with some added cheese, for a convenient, portable meal.
This Ground Beef and Potatoes recipe not only challenges the notion that meat and potatoes are boring but also showcases how a few well-chosen ingredients and spices can elevate a dish to something truly special. Whether you’re serving it fresh or enjoying the leftovers, this recipe is sure to satisfy.
Ground Beef and Potatoes Recipe:
This ground beef and potatoes recipe not only fills the belly but also warms the heart. It’s versatile enough to be paired with various sides or enjoyed on its own, making it a reliable go-to for any meal.
Ingredients:
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon golds recommended)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus additional to taste
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce (such as sriracha), plus additional for serving
- 2 green onions, sliced
- For Serving: Non-fat plain Greek yogurt or sour cream, shredded cheddar cheese, cooked brown rice or cauliflower rice
Instructions:
- Cook the Potatoes: Heat the canola oil in a large skillet over high heat until hot and shiny. Reduce the heat to medium and add the diced potatoes. Cook, stirring often, until the potatoes start to turn golden and soften (about 6 minutes), but are still slightly firm.
- Add the Meat and Vegetables: Add the ground beef, diced onion, and bell pepper to the skillet. Break apart the meat as it cooks.
- Season the Dish: Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce. Adjust the hot sauce according to your preference for spice.
- Finish Cooking: Continue to cook and break up the beef until the potatoes and onions are tender and the beef is fully cooked through, about 6 to 8 more minutes. Stir in the green onions.
- Adjust Seasonings and Serve: Taste and adjust the seasoning with additional salt and pepper if desired. Serve the dish hot, topped with Greek yogurt or sour cream, sprinkled with shredded cheese, and alongside rice or on its own with additional hot sauce.
Notes:
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently rewarm in a skillet over medium-low heat. For a delightful twist, try serving reheated leftovers as a hash, topped with a fried egg.
- Freezing: Freezing is not recommended, as the potatoes may become mealy upon thawing.
