Go Back
An authentic, home-cooked Ground Beef and Potatoes Skillet in a black cast-iron skillet, viewed from the top-down on a wooden surface.

Ground Beef and Potatoes Skillet: Your New Weeknight Obsession

This Ground Beef and Potatoes Skillet is the ultimate one-pan weeknight dinner. Savory ground beef, tender golden potatoes, and diced onions are topped with melted cheddar cheese for a hearty, comforting, and easy-to-make family meal.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 85/15 Lean Ground Beef (450g)
  • 1.5 lbs Yukon Gold Potatoes (680g), sliced 1/4-inch thick
  • 1 Medium Yellow Onion diced
  • 3 cloves Garlic minced
  • 1/2 cup Low-Sodium Beef Broth (120ml)
  • 2 tbsp Olive Oil (30ml)
  • 8 oz Sharp Cheddar Cheese (225g), freshly shredded
  • 2 tbsp Fresh Parsley (10g), chopped
  • 2 tbsp Fresh Chives (10g), chopped
  • 1 tsp Salt (5g), or to taste
  • 1/2 tsp Black Pepper (2.5g), or to taste

Equipment

  • 1 12-inch Cast-Iron Skillet
  • 1 Cutting Board
  • 1 Sharp knife

Method
 

Brown the Beef
  1. In a 12-inch cast-iron skillet over medium-high heat, cook the ground beef, breaking it apart, until deeply browned (5-7 minutes). Add the diced onion and garlic, cooking for 3-4 minutes until softened. Drain excess grease and set aside.
Cook the Potatoes
  1. Wipe the skillet, return to medium heat, and add olive oil. Arrange potato slices in a single layer, season with salt and pepper, and cook for 5-7 minutes per side until golden. Pour in beef broth, cover, reduce heat to medium-low, and steam for 10-12 minutes until fork-tender.
Combine and Melt
  1. Remove the lid and increase heat to evaporate any remaining liquid. Stir in the cooked beef mixture. Sprinkle evenly with shredded cheddar cheese.
Garnish and Serve
  1. Cover the skillet for 2-3 minutes to melt the cheese until glistening. Remove from heat, garnish with fresh parsley and chives, and serve immediately.

Notes

Don't Slice Potatoes Too Thick: Aim for slices about 1/4-inch (6mm) thick for even cooking.
Shred Your Own Cheese: For the best melt, shred a block of sharp cheddar yourself.
Don't Skip the Broth: This is key for steaming the potatoes to tenderness and adding flavor.
Let It Rest: Allow the skillet to rest for 5 minutes before serving to let the flavors meld.