Ground Beef and Potatoes Skillet

Hey, Hungry Friends! Let’s Make Grandpa’s “Farmer’s Supper”

Okay, truth time: Is there anything better than the sizzle of ground beef hitting a hot skillet while potatoes get all cozy and golden? Nope. Didn’t think so. And if you’re staring into your fridge right now thinking, “What can I make that’s fast, filling, and won’t dirty every dish I own?”—you’ve hit the jackpot. This Ground Beef and Potatoes Skillet is my ultimate love letter to simple, soul-warming food. My grandpa called it “farmer’s supper” because it’s hearty, budget-friendly, and tastes like a hug from someone who knows exactly how to fry a potato. One pan, 35 minutes, and zero fancy skills required. It’s the kind of meal that makes kids appear magically at the dinner table and turns weeknight chaos into something that feels… well, kinda sacred. So tie on your messiest apron (the one with the permanent garlic stain—you know the one), and let’s turn humble ingredients into a memory-maker!

The Secret Ingredient? Nostalgia.

Picture this: It’s 1998. I’m 10 years old, knees scraped from bike ramps, bursting through Grandma’s screen door. Before I even kick off my sneakers, the smell hits me—garlic, beef, and potatoes caramelizing in cast iron. Grandpa’s at the stove, wooden spoon in hand, grinning like he’s cracked the code to happiness. “Smells like a farmer earned his keep today, Em!” he’d boom. We’d eat straight from the skillet, perched on stools at the counter, elbows bumping. No fancy plating, just steam rising into the farmhouse light as he’d wink: “Good food doesn’t need confetti.” That skillet taught me that joy lives in the uncomplicated—the crispy-edged potatoes, the way cheese melts into beefy crevices, the silence that falls when everyone’s too busy eating to talk. Every time I make it now? I swear I hear his laugh in the sizzle.

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Your Kitchen Allies (Plus My Chef-y Tricks!)

• 1 lb ground beef – 80/20 is my MVP for flavor! Leaner works, but fat = friendship here. Swap with ground turkey or lentils for a lighter twist.
• 1 tbsp olive oil – EVOO brings fruitiness! Use avocado oil if you’re searing hot, or butter for extra richness (Grandpa’s sneaky move).
• 1 medium onion, chopped – Yellow onions sweeten as they cook. No onions? Shallots or 1 tsp onion powder save the day.
• 2 cloves garlic, minced – Fresh is best! If your garlic’s sprouting, use ½ tsp powder instead.
• 4–5 medium potatoes, thinly sliced – Yukon Golds are creamy perfection! Russets hold shape better. Slice ’em ¼-inch thick—mandoline for speed (watch those fingers!).
• 1 tsp paprika – Smoked paprika = 🔥! Sweet works too. Skip if you hate it? More pepper!
• ½ tsp garlic powder – Double garlic? Always yes. Adds depth to fresh cloves.
• 1 tsp dried Italian seasoning – No blend? Mix ½ tsp oregano + ¼ tsp basil + ¼ tsp thyme.
• Salt and pepper, to taste – Season in layers! I hit the beef, then potatoes, then finish.
• ½ cup beef broth or water – Broth = umami boost! Veggie or chicken broth work great. Water’s fine in a pinch.
• ½ cup shredded cheddar cheese (optional) – Grandpa frowned on cheese (“distracts the beef!”). I rebelliously add sharp cheddar. Pepper Jack? Yes, please.
• 1 tbsp fresh parsley, chopped (optional) – For color and freshness! Dried parsley (1 tsp) or chives work.

Let’s Build Flavor, One Sizzle at a Time

Step 1: Heat olive oil in a large skillet (12-inch is ideal) over medium heat. Add onion and garlic. Cook 2–3 minutes until soft and fragrant—don’t let garlic brown! (Tip: If things sizzle too fiercely, lower the heat. Burnt garlic = sad skillet.)

Step 2: Crumble in ground beef! Cook until browned (5–7 mins), breaking it up with your spoon. Drain excess fat if you want, but I keep 1 tbsp for flavor. (Chef hack: Pat beef dry with paper towels before cooking—better browning!)

Step 3: Add potatoes, paprika, garlic powder, Italian seasoning, salt, and pepper. Stir like you mean it! Coat every potato slice in those spices and beefy goodness. This is where the magic starts.

Step 4: Pour in broth or water. Scrape any tasty bits off the skillet bottom! Cover tightly. Simmer 15–20 mins until potatoes are fork-tender. Stir occasionally so nothing sticks. (Tip: If liquid evaporates too fast, add 2 tbsp water. Potatoes stubborn? Cover and cook 5 more mins.)

Step 5: If using cheese, sprinkle it evenly over the top. Cover again for 2–3 mins off-heat—let residual heat melt it into gooey bliss. (Grandpa’s ghost grumbles… I ignore him.)

Step 6: Scatter fresh parsley over the top. Serve HOT—straight from the skillet at the table for maximum drama (and fewer dishes!).

Dishing Up the Cozy

This skillet is a full meal superhero! I shovel it into big, shallow bowls (to catch every saucy bit). For bonus points? Serve with crusty bread to swipe up the savory juices. If you’re feeding hangry teens, add a simple arugula salad with lemon vinaigrette to cut the richness. Grandpa ate his straight from the pan with a fork—zero shame. Do that. Leftovers? Pile into a tortilla with hot sauce for breakfast!

Shake It Up, Skippy!

Tex-Mex Fiesta: Swap Italian seasoning for taco seasoning! Add ½ cup corn + black beans with potatoes. Top with avocado + jalapeños.
Italian Nonna Style: Use ground Italian sausage instead of beef. Stir in ½ cup marinara with broth. Finish with fresh basil + mozzarella.
Garden Lover’s: Toss in diced zucchini or bell peppers with onions. Vegetarian? Use plant-based crumbles + veggie broth.
Breakfast-for-Dinner: Top with fried eggs and hot sauce. Potatoes + runny yolks = heaven.
Low-Carb Hack: Swap potatoes for cauliflower florets! Cook time drops to 10 mins covered.

Confessions from a Messy Apron

This recipe has evolved like my cooking—Grandpa kept it austere (beef, potatoes, salt), but I’m a spice rebel. Once, I added Worcestershire sauce… he called it “fancy city nonsense.” (I still do it.) The cheese? My innovation—he’d pretend not to like it while taking seconds. Pro tip: Leftovers taste better because flavors mingle! I’ve burned this twice: once answering a doorbell pizza guy (curse you, temptation!), and once while “multitasking” with TikTok. Lesson? Set a timer. This dish forgives almost anything—except inattention. Now it’s my daughter’s favorite “camping food” (we make it over a campstove!). Some traditions deserve upgrading, no?

Your Questions? Sorted!

Q: My potatoes are still crunchy! Did I fail life?
A: Nope! Slice them thinner (⅛-inch) or parboil for 5 mins first. Also—cover that skillet tightly! Steam is potato’s BFF.

Q: Can I use sweet potatoes?
A: Absolutely! But they cook faster. Check at 12 mins. Purple potatoes add fun color too!

Q: Help! It’s too watery/soupy.
A: Two fixes: 1) Remove lid last 5 mins to evaporate liquid. 2) Mix 1 tsp cornstarch with 1 tbsp broth, stir in, simmer 1 min.

Q: Freezer-friendly for desperate nights?
A: Yes—but potatoes get softer. Freeze in portions for 3 months. Thaw in fridge, reheat in skillet with 1 tbsp water.

Nutrition Per Serving (approx):

• Calories: 430

• Protein: 25g

• Carbohydrates: 30g

• Total Fat: 24g

• Saturated Fat: 9g

• Cholesterol: 80mg

• Fiber: 3g

• Sugar: 2g

• Sodium: ~500mg (varies based on broth, cheese, and seasoning)

• Net Carbs: ~27g

💡 Want to tweak it? Use lean ground turkey or cauliflower instead of potatoes for a lighter or lower-carb version. Or skip the cheese to reduce fat without sacrificing comfort.

Need a macro-friendly version or freezer-friendly prep notes too? I’ve got you covered!

Final Thoughts: Simple Food, Big Heart

This Ground Beef and Potatoes Skillet isn’t just dinner—it’s a memory-maker disguised as a one-pan meal. It’s the kind of dish that brings people to the table without a single “What’s in this?” It’s hearty without being heavy, simple without being boring, and deeply satisfying in that “second-helpings-without-thinking” kind of way. Whether you’re reviving a childhood memory or creating new ones with your own crew, this skillet supper delivers every time.

The beauty? It asks so little of you—no weird ingredients, no complicated steps, just a hot pan, a little time, and a whole lotta flavor. From Grandpa’s no-nonsense version to your own spicy, cheesy, veggie-filled remix, this recipe welcomes improvisation with open arms (and a sizzling skillet). So here’s to meals that feel like home, even on the busiest nights.

Keep it hearty,