Description
A quick, one-pan dinner of crispy diced potatoes, ground beef, and colorful vegetables. Packed with flavor from smoky paprika, Worcestershire sauce, and tangy Dijon mustard, this dish is perfect for weeknights and customizable with cheese, eggs, or extra spice.
Ingredients
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2 tablespoons canola oil
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1 pound Yukon Gold potatoes, peeled and diced into ¼-inch cubes
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1 pound 93% lean ground beef
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1 small yellow onion, diced
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1 red bell pepper, diced
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard
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2 teaspoons smoked paprika
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 teaspoon kosher salt, plus more to taste
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¼ teaspoon ground black pepper
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1 teaspoon hot sauce (optional, plus more for serving)
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2 green onions, thinly sliced (for garnish)
Instructions
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Cook the Potatoes
In a large skillet, heat 1 tablespoon of canola oil over medium heat. Add potatoes and cook undisturbed for 5–7 minutes until golden. Flip and cook another 5–7 minutes until tender and crispy. Transfer to a plate. -
Brown the Beef
In the same skillet, add the remaining tablespoon of oil. Add the ground beef and cook, breaking it up, for 4–5 minutes until mostly browned. -
Add Vegetables
Stir in diced onion and red bell pepper. Cook 5 minutes until softened. -
Season the Skillet
Add Worcestershire sauce, Dijon mustard, paprika, garlic powder, oregano, salt, pepper, and hot sauce. Stir well and cook for 2 minutes.
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Combine and Serve
Return the potatoes to the skillet and stir to combine. Cook 2–3 more minutes until heated through. Garnish with green onions and serve hot.
Notes
- Add shredded cheese or a fried egg on top for extra richness
- Use red or sweet potatoes as a substitute
- Freeze leftovers up to 2 months
- Prep Time: 15
- Cook Time: 20
- Category: Main
- Method: Skillet
- Cuisine: American