This recipe brings together browned ground beef and golden potatoes in a single skillet for a hearty, high-protein meal that tastes like home. The beef is savory and slightly caramelized with tomato paste and spices, while the potatoes are crisp on the outside and tender inside. Texture is comforting: soft potatoes, meaty crumbles, and a touch of broth to bring everything together. It’s simple to make, uses pantry staples, and works well for weeknights, meal prep, or a casual weekend dinner. Serve with a green salad or a fried egg on top for a quick upgrade, and see this related pasta idea for more beef-forward meals: creamy high-protein beef pasta recipe.
Why You’ll Love This High Protein Ground Beef with Potatoes Recipe
- High in protein and filling, thanks to 2 pounds of ground beef for muscle-building meals.
- Crispy-seared potato cubes give texture contrast to the savory meat mixture.
- One-pan (or one Dutch oven) cooking keeps cleanup easy and speeds dinner time.
- Simple pantry spices (paprika, oregano, salt, pepper) create a warm, familiar flavor.
- Tomato paste and a little beef broth tie the dish together into a lightly saucy finish.
- Flexible: works as a main, a side, or stuffed into warm tortillas or bowls.
- Great for batch cooking—reheats well and makes reliable leftovers.
- Kid-friendly flavors that also satisfy adult appetites.
What Is High Protein Ground Beef with Potatoes Recipe?
This is a straightforward skillet dish of seasoned ground beef mixed with golden-browned russet potato cubes. It tastes savory, slightly tangy from the tomato paste, and warmly spiced from paprika and oregano. The cooking method starts with pan-searing the potatoes until they form a brown crust, then browning the beef and building flavor with onions, garlic, and tomato paste before finishing with a splash of broth. The vibe is comfort food and weeknight-friendly — filling, plainspoken, and versatile. It works as a family dinner, a casual lunch, or a simple meal-prep option that holds up well in the fridge.
Ingredients for High Protein Ground Beef with Potatoes Recipe
Main 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)
For Cooking
- 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
To Serve (optional)
- Fresh parsley (chopped, for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Use lean ground beef (90/10) if you want less fat. Drain more if needed, but keep about 1 tablespoon fat for flavor.
- Potatoes: Yukon gold works well if you want a creamier texture; red potatoes will hold shape but give a firmer bite. Keep dice around 1-inch for even cooking.
- Broth: Beef broth adds depth. Use water or low-sodium vegetable broth if you don’t have beef broth.
- Tomato paste: Adds color and umami. If you’re out, a tablespoon of tomato sauce can work but will be a bit thinner.
- Oil: Swap olive oil for vegetable oil or avocado oil for a neutral flavor.
- Spices: Smoked paprika can add a smoky note (optional). For a fresher finish, add a squeeze of lemon or a splash of vinegar before serving (optional).
- Salt: Adjust to taste, especially if you use store-bought broth that may be salty.
Step-by-Step Instructions
Step 1 – Prepare the potatoes
Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse the cubes in cold water to remove excess starch, then pat completely dry with paper towels. Dry potatoes brown better.
Visual cue: Potatoes should be dry to the touch before hitting the pan.
Step 2 – Brown the potatoes
Heat 2 tablespoons olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add dried potato cubes in a single layer. Cook for 8–10 minutes, stirring occasionally, until the potatoes are golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
Pro cue: Don’t crowd the pan; work in batches if needed so potatoes crisp instead of steam.
Step 3 – Brown the ground beef
In the same pan, add the ground beef and break it up with a wooden spoon. Cook over medium-high heat for 5–7 minutes until browned and no longer pink, reaching 160°F internal temperature. If more than 2 tablespoons of fat has accumulated, drain the excess, leaving about 1 tablespoon in the pan.
Visual cue: Beef should be evenly browned with small browned bits in the pan.
Step 4 – Cook onion and garlic
Push the ground beef to one side of the pan. Add the chopped onion to the empty space and cook for 3–4 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly. Mix the onion and garlic into the beef.
Pro cue: Cook the garlic just long enough to release aroma; burnt garlic tastes bitter.
Step 5 – Season and build flavor
Sprinkle 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the beef mixture, stirring to distribute evenly. Add 2 tablespoons tomato paste and cook for 1–2 minutes, stirring constantly until the paste becomes brick red and slightly caramelized. This deepens flavor.
Visual cue: Tomato paste will darken and cling to the meat.
Step 6 – Finish with broth and potatoes
Pour in 1/2 cup beef broth or water, scraping up browned bits from the bottom of the pan. Return the cooked potatoes to the pan and gently fold into the beef mixture. Reduce heat to medium-low, cover with a lid, and simmer for 10–15 minutes until potatoes are fork-tender.
Pro cue: Stir gently to avoid breaking potato cubes.
Step 7 – Taste and rest
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, if using.
Visual cue: Potatoes should be tender with no resistance when pierced with a fork.
Pro Tips for Success
- Dry potatoes before searing — moisture prevents browning.
- Use medium-high heat to get color on potatoes and beef; lower heat will steam instead.
- Keep about 1 tablespoon of fat in the pan for flavor; drain excess only if more than 2 tablespoons accumulate.
- Caramelize the tomato paste to remove raw taste and deepen umami. Cook it until it darkens slightly.
- Taste before serving and add salt in small increments. Broth can be salty.
- If potatoes are not cooked through after simmering, add 1/4 cup more broth, cover, and cook a few more minutes.
- Use a heavy skillet or Dutch oven for even heat and less chance of burning.
Flavor Variations
- Optional: Add 1/2 teaspoon smoked paprika instead of regular paprika for a smoky finish.
- Optional: Stir in a handful of frozen peas or chopped bell pepper in the last 5 minutes for color and freshness.
- Optional: Top with a fried or poached egg for a richer meal.
- Optional: Add 1 teaspoon Worcestershire sauce with the broth for extra depth.
- Optional: Make it spicier by adding 1/4–1/2 teaspoon chili flakes when seasoning.
Serving Suggestions
- Serve with a simple green salad dressed in lemon and olive oil to balance the richness.
- Spoon over steamed rice or quinoa for a fuller bowl meal.
- Offer warmed tortillas or crusty bread to scoop up meat and potatoes.
- Top with grated cheddar or a dollop of sour cream for comfort-food appeal.
- Plate with roasted or steamed green beans for a balanced plate.
- Serve with pickles or quick pickled onions to cut through the fat.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice potatoes, chop onion, and mince garlic up to 1 day ahead. Brown potatoes and beef separately, then cool and store in the fridge for up to 24 hours before finishing.
- Storage: Store cooked dish in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or broth to restore moisture, stirring occasionally. In the microwave, cover and heat in 1-minute intervals, stirring between until hot.
- Texture note: Potatoes can soften more after refrigeration; reheat gently to avoid turning them mushy.
Storage and Freezing Instructions
- Freezing recommended: Yes. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months.
- Thawing: Thaw in the fridge overnight before reheating.
- Reheating frozen: Reheat from thawed on the stovetop with a splash of broth to refresh texture. If reheating from frozen, thaw in the microwave or in a saucepan over low heat with added liquid until evenly warm.
- If you prefer not to freeze: Store in the fridge up to 4 days and consume within that time. Freezing maintains texture better than long fridge storage.
Nutrition Facts (Per Serving)
(Estimated per serving — recipe makes about 6 servings)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
460 kcal | 32 g | 26 g | 26 g | 3 g | 520 mg
Estimates vary by brands and portions.
FAQ About High Protein Ground Beef with Potatoes Recipe
Q: How do I know when the potatoes are done?
A: They are done when a fork slides through a cube with little resistance and the center is tender.
Q: The dish seems too dry — how do I fix it?
A: Stir in up to another 1/4–1/2 cup beef broth or water and simmer a few minutes to loosen the sauce.
Q: It’s too watery — what went wrong?
A: You may have added too much liquid or not browned the tomato paste long enough. Increase heat and cook uncovered briefly to reduce liquid, or scoop out excess broth.
Q: Can I use leaner beef?
A: Yes. Use 90/10 if you want less fat. You may need to add 1 tablespoon oil for flavor and to prevent sticking.
Q: How long to brown the beef for full doneness?
A: Brown ground beef for 5–7 minutes over medium-high heat until no pink remains and it reaches 160°F.
Q: Can I make this vegetarian?
A: Optional swaps include using plant-based ground crumbles or cooked lentils, but this will change texture and protein content.
TastyInspo Notes
- Finish with a sprinkle of fresh parsley for color and a mild herb note.
- Serve a lemon wedge on the side to add brightness for those who like acid.
- For a crisp top, transfer to a baking dish, sprinkle with cheese, and broil 2–3 minutes.
- For meal prep, portion with a side of steamed greens in glass containers for easy reheating.
- Use the pan drippings to flavor roasted vegetables for a no-waste approach.
Troubleshooting
- Bland flavor: Make sure you cook and caramelize the tomato paste and taste for salt before serving. Add a pinch more salt if needed.
- Potatoes not browning: They were likely wet or crowded. Dry and use a single layer in the pan, or sear in batches.
- Beef too greasy: Drain excess fat once more than 2 tablespoons collect; leave about 1 tablespoon for flavor.
- Burnt bits on pan: Lower heat and deglaze with broth or water, scraping with a wooden spoon to lift stuck bits.
- Overcooked/soggy potatoes: Reduce simmer time and check potatoes earlier; reheat gently to avoid further breakdown.
- Garlic burned: Add garlic after onions soften and cook only 30 seconds to avoid bitterness.
Final Thoughts
This High Protein Ground Beef with Potatoes recipe gives you a reliable, satisfying meal that’s easy to make and easy to adapt. It balances crispy potatoes with savory, seasoned beef and holds up well for leftovers and meal prep. Try the simple swaps and serving ideas to make it your go-to weeknight dish. For another take on beef and potatoes, check this helpful resource: Well Plated’s ground beef and potatoes.
High Protein Ground Beef with Potatoes
Ingredients
Main Ingredients
- 2 pounds ground beef (80/20 blend recommended) Use lean ground beef (90/10) if desired.
- 3 medium russet potatoes (peeled and diced into 1-inch cubes) Yukon gold works for a creamier texture.
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
For Cooking
- 2 tablespoons olive oil Can substitute with vegetable or avocado oil.
- 1/2 teaspoon paprika Smoked paprika can be used for additional flavor.
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt Adjust to taste, especially if using store-bought broth.
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste Can substitute with tomato sauce if out.
- 1/2 cup beef broth or water Use low-sodium broth if preferred.
To Serve (optional)
- Fresh parsley (chopped, for garnish)
Instructions
Preparation
- Wash, peel, and dice russet potatoes into uniform 1-inch cubes.
- Rinse the cubes in cold water to remove excess starch, then pat completely dry with paper towels.
Cooking
- Heat olive oil in a skillet or 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.
- Remove potatoes and set aside.
- In the same pan, add the ground beef and break it up. Cook for 5–7 minutes until browned.
- Remove excess fat if more than 2 tablespoons accumulates, leaving about 1 tablespoon.
- Push beef to one side and add chopped onion, cooking until translucent (3–4 minutes).
- Add minced garlic and cook until fragrant (about 30 seconds). Mix onions and garlic into the beef.
- Sprinkle paprika, oregano, salt, and pepper. Add tomato paste and cook for 1–2 minutes.
- Pour in broth or water, scraping up any browned bits from the pan. Return potatoes to the pan.
- Reduce heat to medium-low, cover, and simmer for 10–15 minutes until potatoes are tender.
- Taste and adjust seasoning if needed. Let stand for 2–3 minutes before serving, garnished with parsley.
