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My Beef and Potato one-pan meal has been rescuing our dinner routine for ages. I'm crazy about how the juicy ground meat mixes with soft spuds and tangy red peppers making the ultimate comfort food combo. What really makes it pop is that awesome mix of smoky paprika, tangy Dijon and a little kick of hot sauce turning something basic into something fantastic.
Why This Dish Stands Out
Through many hectic evenings I've figured out that everyday items can turn into something special. This skillet has become my go-to quick fix giving us meat, veggies and those yummy potatoes all cooked together. The spice blend takes ordinary stuff and makes a meal that puts smiles on everyone's faces and it's done in half an hour flat.
Grocery Needs
- Ground Beef (90/10): It gives you great taste without too much fat.
- Potatoes: Red or golden varieties work great in this recipe.
- Red Bell Pepper: Brings brightness and a touch of sweet flavor.
- Worcestershire Sauce: A tiny bit adds tons of flavor depth.
- Dijon Mustard: You won't believe how much richness this adds.
- Spices: My combo of garlic powder, oregano, smoked paprika, pepper and salt.
- Hot Sauce: Put in whatever amount suits your taste buds.
Cooking Time
- Start With Spuds
- Warm up your pan, pour in some oil and cook those potato chunks until they're soft with golden edges, around 10 minutes.
- Add The Protein
- Throw in your beef and crumble it up, then mix in peppers and all those tasty seasonings until everything cooks through.
- Mix Everything
- Put those beautiful potatoes back into the pan and let all the flavors hang out together for a bit.
- Time To Eat
- Set the table and maybe whip up a simple side salad, your dinner's good to go.
Insider Cooking Tips
New spices really boost the flavor profile. Don't crowd your potatoes in the pan if you want them crispy. Adjust hot sauce amounts to match your family's preferences. Let potatoes cook without stirring sometimes for extra crispiness.
Transforming Extras
Put a sunny-side-up egg on top of yesterday's dinner for a tasty breakfast. Mix with beaten eggs for a filling morning scramble. I often stuff everything in a flour tortilla with some cheese for next day's lunch.
Storage Advice
Store any leftovers in your refrigerator and they'll last about 3 days. Heat them gently in a skillet to keep everything nice and tender. Don't try freezing this dish though as the potatoes won't taste right after thawing.
Must-Have Cookware
I always use my Dutch oven for this dish as it maintains perfect temperature. A meat chopper tool makes breaking up ground beef super easy. You'll want a sturdy heat-safe spatula for combining all the ingredients.
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Frequently Asked Questions
- → Are other potato types okay?
Absolutely! Reds or russets are great options. Cut them in small, even chunks so they cook evenly.
- → How do I stop potatoes from sticking?
Use enough cooking oil and let them sit undisturbed long enough to get that golden sear before flipping.
- → Can I prep it ahead?
Totally! Store it in the fridge for up to 3 days. Reheat in a pan to bring back that crisp texture.
- → What else works instead of beef?
Ground pork or turkey is awesome too. Just make sure it’s fully cooked before serving.
- → How can I make it hotter?
Throw in more hot sauce, spicy paprika, or finely chopped jalapeños when adding the vegetables.