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A savory Meat & Potato Skillet, browned and ready to eat, is the star of this featured image.

Best Meat & Potato Skillet

This Meat & Potato Skillet recipe guarantees perfectly cooked, flavorful, and visually appealing results every time. By understanding the science behind browning, heat transfer, and moisture management, you can achieve a golden-brown crust on the potatoes and perfectly cooked meat. Garnish with fresh parsley for an elevated dish.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 lb ground beef 80/20 blend
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup beef broth
  • 2 tbsp chopped fresh parsley, for garnish

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • Large bowl
  • paper towels
  • Spoon
  • Lid or aluminum foil
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board

Method
 

  1. Prepare the Potatoes: Place the cubed potatoes in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to an hour. Drain well and pat dry with paper towels.
  2. Brown the Beef: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Sauté the Vegetables: Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
  4. Add Spices and Potatoes: Stir in the paprika, garlic powder, thyme, cayenne pepper (if using), salt, and pepper. Add the drained and dried potatoes to the skillet and toss everything together to coat.
  5. Simmer and Bake: Pour the beef broth over the mixture. Bring to a simmer, then cover the skillet with a lid or aluminum foil. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the potatoes are tender.
  6. Broil for Browning: Remove the lid or foil and broil for 3-5 minutes, or until the potatoes and meat are nicely browned. Watch carefully to prevent burning.
  7. Garnish and Serve: Remove the skillet from the oven and let it rest for a few minutes before garnishing with fresh parsley. Serve hot.

Notes

For crispier potatoes, ensure they are thoroughly dried after soaking. Adjust the amount of cayenne pepper to your preference for spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. For a cheesy variation, sprinkle shredded cheddar cheese over the skillet during the last few minutes of broiling.