High Protein Ground Beef with Potatoes Recipe

Introduction

Imagine the sizzle of beef as it hits a hot skillet, the aroma of caramelizing onions and paprika rising in warm, inviting waves. Golden potato cubes crisp at the edges while their centers stay pillowy-soft — each forkful offers a contrast of textures: a savory, umami-rich beef bite, tender starchy potato, and a whisper of fresh parsley on top. This is comfort in a pan: hearty, satisfying, and full of protein.

This recipe shines whenever you want something both nourishing and unfussy — weeknight dinners, a lazy weekend brunch, or a potluck where everyone reaches for seconds. It’s especially perfect when you want a single-pan meal that fills hungry mouths without fuss. If you’re a fan of rich, creamy beef dinners, you might also enjoy this high-protein creamy beef pasta that follows the same comforting path with pasta as its base.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes (active)
• Total Time: 45 minutes
• Servings: 6 (about 1 generous cup per person)
• Difficulty Level: Easy — one-pan technique, minimal hands-on time

Nutrition Highlights

Estimated nutrition per serving (1 of 6). Values are approximate and calculated using USDA FoodData Central reference values; consult your healthcare provider for personalized guidance. For context on daily protein needs, see guidance from the Mayo Clinic.

• Calories: ~502 kcal
• Protein: ~28 g
• Carbohydrates: ~18 g
• Fat: ~35 g
• Fiber: ~2.5 g
• Sodium: depends on added salt; estimate 300–600 mg per serving if ½ tsp salt total used

Notes: These totals reflect the primary ingredients (2 lb 80/20 ground beef, 3 medium russet potatoes, 2 tbsp olive oil, onion, garlic, tomato paste, broth). Protein is substantial — this dish supports higher-protein meal planning for active adults or those aiming to meet daily protein recommendations.

Perfect For…

This skillet is ideal when you want a high-protein, crowd-pleasing dish that’s both effortless and nostalgic. Use it to:

• Power a busy weeknight with filling protein and complex carbs.
• Feed family or friends at casual gatherings — it scales easily.
• Serve as a cozy brunch base (top with fried eggs) or an easy post-workout meal.
• Offer a protein-forward option during cooler months when warm, savory flavors resonate.

How to Make High Protein Ground Beef with Potatoes Recipe

Ingredients

• 2 pounds ground beef (80/20 blend recommended)
• 3 medium russet potatoes (peeled and diced into 1-inch cubes)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup beef broth or water
• Fresh parsley (chopped, for garnish — optional)

Optional ingredients and substitutions

• Use ground turkey or lean beef (90/10) for lower fat (reduce added oil and adjust flavor with extra tomato paste or a splash of Worcestershire).
• Swap russets for Yukon Gold for creamier texture, or use sweet potatoes for sweeter, nutrient-rich variation.
• Add 1/2 cup frozen peas or a diced bell pepper for extra veg.
• For a spicy kick, include 1/2 teaspoon chili powder or 1/4 teaspoon cayenne.

Directions

1. Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels. (Dry potatoes brown better; do not skip.)
2. Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add dried potato cubes in a single layer and cook for 8–10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
3. In the same pan, add ground beef and break up with a wooden spoon. Cook over medium-high heat for 5–7 minutes until browned and no longer pink — aim for an internal temperature of 160°F. If more than 2 tablespoons fat has accumulated, drain the excess, leaving about 1 tablespoon in the pan.
4. Push ground beef to one side of the pan and add chopped onion to the empty space. Cook for 3–4 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly. Mix onion and garlic with beef.
5. Sprinkle paprika, oregano, salt, and black pepper over the beef mixture, stirring to distribute evenly. Add tomato paste and cook for 1–2 minutes, stirring constantly until the paste becomes brick red and slightly caramelized. This deepens the flavor.
6. Pour in beef broth or water, scraping up browned bits from the bottom of the pan. Return cooked potatoes to the pan, gently folding into the beef mixture. Reduce heat to medium-low, cover with a lid, and simmer for 10–15 minutes until potatoes are fork-tender. The fork should slide through easily with no resistance.
7. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 2–3 minutes. Garnish with freshly chopped parsley before serving.

Practical tips

• Avoid overmixing ground beef while cooking; let it brown in chunks for better texture.
• Use an instant-read thermometer to confirm beef reaches 160°F.
• If potatoes are browning too fast, lower heat slightly and stir more frequently.
• For a crisper finish, return the pan to medium-high heat for 1–2 minutes uncovered at the end.

If you love skillet meals that balance beef with comforting starches, try pairing it with this creamy garlic butter pasta with ground beef for a different one-pan experience.

Best Pairings

• Sunny-side-up or soft-poached eggs for brunch-style richness.
• A crisp green salad with lemon vinaigrette to cut the richness.
• Pickled veggies (quick pickled red onion or cucumbers) for acidity.
• Crusty bread or warm tortillas to scoop.
• A light-bodied red wine (Garnacha/Pinot Noir) or robust iced tea for non-alcoholic pairing.

Storage Instructions

• Room temperature: Do not leave cooked beef and potatoes at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F) — per food safety guidelines.
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat thoroughly to 165°F before serving.
• Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the fridge before reheating.
• Reheating: Microwave covered in short intervals, or reheat on the stovetop with a splash of broth to restore moisture, stirring until hot.

Insider Secrets

• Use 80/20 ground beef for the best balance of flavor and moisture; leaner blends can dry out unless you add extra oil or sauce.
• Pat potatoes completely dry after rinsing; surface moisture prevents proper browning.
• Brown potatoes in a single layer when possible — crowding traps steam and prevents crispy edges.
• Let the skillet sit off heat a couple minutes before serving; flavors meld and tomato paste caramelization deepens.
• If you want a silkier mouthfeel, stir in 1–2 tablespoons of sour cream or creme fraiche just before serving.

Creative Twists

• Mexican-Inspired: Add 1 tsp ground cumin, 1/2 tsp chili powder, a diced jalapeño, and finish with cilantro and a squeeze of lime. Top with shredded cheddar or cotija.
• Mediterranean: Swap oregano for rosemary and thyme, fold in Kalamata olives and chopped sun-dried tomatoes, and finish with crumbled feta.
• Vegan/Vegetarian: Replace beef with 2 cups cooked lentils or 14 oz plant-based crumble; increase tomato paste and add a splash of soy sauce or miso for umami. Use vegetable broth instead of beef.
• Cheesy Skillet: Stir in 1 cup shredded sharp cheddar or pepper jack in the last 2 minutes and broil briefly for a bubbly topping.
• Low-Carb Option: Replace potatoes with 1 head of riced cauliflower, sautéed and added at the end for a lighter, lower-carb version.

Recipe Q&A

Q: Can I use lean ground beef instead of 80/20?

A: Yes. Use 90/10 or 93/7 if you want less fat—expect slightly less flavor and moisture; add 1–2 tbsp olive oil or a splash of broth.

Q: How do I make the potatoes crispier?

A: Ensure they are dry, cook in a single layer without overcrowding, and don’t stir too frequently during the initial browning stage.

Q: Can I make this ahead for meal prep?

A: Yes — store in the fridge up to 4 days or freeze portions for 2–3 months. Reheat thoroughly to 165°F and refresh with a splash of broth.

Q: Is there a lower-sodium adaptation?

A: Reduce added salt and use low-sodium broth. Add brightness with lemon juice or herbs to compensate for flavor.

Q: What if the mixture is too dry after simmering?

A: Stir in 2–4 tablespoons of broth or a spoonful of tomato paste diluted with water and heat briefly to restore moisture.

Conclusion

Warm, nourishing, and reliably delicious — this high-protein ground beef with potatoes skillet is the kind of recipe that becomes a weeknight staple and a hosting go-to. If you want to compare other takes on the classic beef-and-potatoes skillet, check out Well Plated’s ground beef and potatoes for another well-tested version, or explore the loaded skillet approach at Loaded Ground Beef and Potatoes Skillet – Kinda Healthy Recipes for more inspiration. Try the recipe, share your variations, and come back to swap tips — I love seeing how readers make it their own.