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Nothing beats a classic meat-and-potatoes supper — especially one that cooks in a single pan. This Ground Beef and Potatoes recipe simmers tender potatoes and seasoned beef in a light savory gravy, then finishes with melted cheddar and green onions for a comforting, fork-and-knife dinner the whole family will happily sit down to.
Unlike a rustic hamburger hash, where everything is browned together into a scoopable skillet, this dish is meant to be a true plated meal. The potatoes cook gently in broth and drippings so they stay tender, and the flour-thickened sauce turns into a light beef gravy that coats every bite instead of frying dry in the pan. The result is hearty, satisfying, and unmistakably a sit-down supper rather than a quick scramble.
With onion, bell pepper, garlic, and warm spices layered into the gravy, everyday ground beef turns into something cozy and crave-worthy — the kind of dependable comfort dinner that works just as well on a busy weeknight as it does when everyone wants a real meal at the table.
Unlike a rustic Hamburger Hash, where everything is browned together into a scoopable skillet, this dish is meant to be a true plated meal. If you’re looking for more easy, budget-friendly meals like this, be sure to check out my full collection of Ground Beef Recipes for even more family-friendly dinner ideas.
✨ Before You Begin
✨ Keep the beef drippings. Don’t drain the skillet after browning the meat — those flavorful drippings are what the flour grabs onto to build the gravy. Without them, the sauce won’t have the same rich, beefy depth.
✨ Cut the potatoes evenly. Try to keep the pieces close in size so they finish cooking at the same time. Smaller pieces soften faster and help the gravy thicken, while oversized chunks stay firm longer.
✨ Simmer instead of fry. Once the broth goes in, lower the heat and let everything gently cook together. This dish is meant to soften and meld, not crisp — the potatoes become tender while the gravy forms around them.
✨ Let it rest before serving. Give the skillet a few minutes off the heat after cooking. The sauce naturally thickens as it sits, turning from brothy to a light, clingy gravy that coats every bite.
Why This Recipe Works
- built-in beef gravy
- tender potatoes instead of crisp
- full dinner in one pan
- comfort food reliability
Ground Beef and Potatoes Ingredients + Key Notes
- Vegetable oil: Optional, but helpful if your skillet is lean after browning (some brands of beef render less fat than expected).
- Ground beef (80/20): This is ideal because the drippings are part of the gravy flavor. If you use lean beef or turkey, plan on adding 2–3 extra tablespoons butter (and you may need a splash more broth) so the gravy doesn’t taste thin.
- Salt + black pepper: Keep salt conservative until the end—between Cajun seasoning, broth, and Worcestershire, it’s easy to over-salt. Fresh cracked pepper gives the best bite.
- Russet potatoes: Best for this dish because their starch helps the gravy turn silky. Yukon Gold works too for a slightly creamier bite—either way, keep pieces ½-inch-ish and even so they soften at the same pace.
- Onion: Yellow onion is perfect for a mellow sweetness that rounds out the gravy.
- Red bell pepper: Adds mild sweetness and color without changing the dish’s “classic comfort supper” vibe.
- Carrot: Adds a subtle sweetness and extra vegetable flavor that blends right into the gravy.
- Cajun seasoning: Choose one you know—salt levels vary a lot by brand. If yours is salty, reduce the added salt and season at the end.
- Smoked paprika: Adds warm depth that makes the gravy taste “slow-cooked” even though it’s quick.
- Garlic: Fresh minced gives the richest flavor. If you’re out, use ½–1 teaspoon garlic powder (add it with the spices so it blooms).
- All-purpose flour: This is what thickens the broth into a light gravy—sprinkle and toss well so there are no dry pockets before adding liquid.
- Low-sodium beef broth: Best for control. Add a little extra only if needed—too much can thin the gravy.
- Worcestershire sauce: Small amount, big payoff—deepens the beefy gravy with rich umami flavor.
- Butter (unsalted): Boosts richness and helps the gravy taste velvety, especially if your beef is leaner than 80/20.
- Sharp cheddar: Sharp holds its flavor against the gravy and spices. Add it at the end over low heat so it melts without getting oily.
- Green onions: Adds freshness and bite. If you don’t have them, chopped parsley works, but green onion gives the best contrast to the rich gravy.
HOW TO MAKE GROUND BEEF AND POTATOES
- Brown the beef. Set aside.
- Add butter to the skillet and add the potatoes, onion, red pepper, and carrots. Saute.
- Sprinkle with Cajun seasoning, and smoked paprika. Add garlic and cook for a minute.
- Return the cooked beef to the skillet. Sprinkle with flour.
- Pour the beef broth and Worcestershire sauce over the beef and veggie mixture.
- Cook, cover, and stir occasionally until the potatoes are tender.
- Sprinkle with cheese, and cook until it melts.
- Sprinkle with green onions. Serve.
TIPS
- Don’t Drain the Beef! This recipe is created using the beef drippings to create the gravy.
- Short Cut: For an even faster cooking time, use frozen diced potatoes, already peeled and cut.
- Same Size: If using fresh potatoes, cut them into pieces that are similar in size. The smaller the pieces, the faster they will cook.
- More Veggies: Add any other veggies that appeal to your family, fresh or frozen.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Refrigerator? Once cooked, your leftovers will last up to three days in the fridge. Store in an airtight container.
- Leftovers: If you have leftovers, try rolling them in a tortilla for an amazing burrito!
- Reheating: I reheat leftovers in the microwave. Cover with a damp paper towel.
- Can You Freeze This? The best way to freeze this dish is to fully cook it first. Then, place it in a freezer-safe container, label it, and freeze. Thaw and reheat.
- Make-Ahead: Simply warm up in the microwave oven or on the stovetop.
- Food Safety: If you’d like more info on food safety check out this link.
✦ Frequently Asked Questions
✦ Is this the same as hamburger hash?
No. Hamburger hash is a drier skillet where the beef and potatoes are browned together and served as a scoopable mixture. This recipe gently simmers the potatoes in broth and drippings to create a light beef gravy, making it a true meat-and-potatoes dinner meant to be served on a plate rather than scooped from the pan.
✦ Why does this recipe have gravy?
After browning the beef, flour is tossed with the drippings and vegetables, then broth is added. As it cooks, the flour and potato starch thicken the liquid into a light savory gravy that coats the beef and tender potatoes.
✦ What potatoes work best?
Russet potatoes are ideal because their starch helps naturally thicken the gravy. Yukon Gold potatoes also work and give a slightly creamier texture, but the sauce may be a bit looser.
✦ Can I make it without cheese?
Yes. The cheese adds richness and a finishing layer of flavor, but the dish is still a complete meal without it since the gravy already provides plenty of body.
✦ How do I keep the gravy from getting too thick?
Add a splash of warm broth near the end of cooking or while reheating. The potatoes continue absorbing liquid as the dish rests, so loosening it slightly brings it back to the perfect consistency.
✦ Can I use ground turkey or lean beef?
You can, but you’ll need extra fat for flavor and texture. Add 2–3 tablespoons of butter before adding the flour so the gravy forms properly and doesn’t taste thin.
✦ Is this freezer friendly?
Yes, though the potatoes soften slightly after thawing. Reheat gently with a little broth to restore the gravy’s texture.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Ground Beef Comfort Dinners
If you enjoy hearty, family-style suppers like this one, try one of these next:
- American Goulash —A saucy, tomato-based beef and pasta classic that’s comforting but more spoonable than this gravy skillet.
- American Chop Suey — Similar cozy flavors, but built around pasta instead of potatoes.
- Hamburger Gravy — The ultimate gravy-forward comfort meal, served over mashed potatoes instead of cooked together in the skillet.
- Cabbage Roll Skillet — A skillet dinner with beef and vegetables, but simmered in tomato sauce rather than a savory brown gravy.
- Hobo Dinner — A foil-packet baked beef and potato meal with roasted texture instead of a stovetop gravy.
- Hamburger Potato Casserole — A baked version with a creamy texture rather than a stovetop gravy.
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Ground Beef And Potatoes
Ingredients
- 1 pound ground beef 80/20
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons, plus more as needed unsalted butter
- 1 pound Russet potatoes, peeled and cut into about 1/2-in. pieces or slightly smaller (about 3 cups)
- 1 cup onion, chopped
- 1 medium red bell pepper, ribs and seeds removed then chopped
- 1/4 cup carrot, diced
- 3/4 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1 heaping tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups, plus more if needed low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sharp Cheddar cheese, shredded
- 1/4 cup green onions, thinly sliced
Instructions
- In a large, high-sided skillet, add beef (1 pound), 3/4 teaspoon salt, and 1/4 teaspoon black pepper, then cook and crumble the meat until there's no longer any pink in the beef. Transfer to a plate. Drain and discard all but 2 tablespoons of fat,
- Add 2 tablespoons of butter to the skillet then add potatoes (1 pound), onion (1 cup), red pepper, and carrot (1/4 cup). Stir often, flipping the vegetables every few minutes until the carrots and peppers become tender and the potatoes are almost cooked through, and soft when pierced with the tip of a knife, about 10-12 minutes. (If at 10 minutes the potatoes are not almost done, cover the skillet and continue to cook, until the potatoes are fork tender. You may need to lower the heat).
- Sprinkle with Cajun seasoning (3/4 teaspoon) and smoked paprika (1/2 teaspoon) and toss until all the vegetables are evenly coated. Add garlic (1 heaping tablespoon) and continue to cook, stirring and flipping the mixture, for about 1 minute.
- Return cooked beef to the skillet. Sprinkle 1/4 cup flour over skillet. Toss to evenly coat everything with flour.
- Pour in the beef broth (1 1/2 cups) and Worcestershire sauce (1 tablespoon) over the meat and vegetable mixture. Cook over low, covered, stirring occasionally, until potatoes are tender, about 2-4 minutes. Add more beef broth if needed (careful not to thin the gravy too much!)
- Uncover, sprinkle with cheese (1 /2cup), set heat on low, and cover to allow the cheese to melt, about 1-2 minutes. Sprinkle with sliced green onions (1/4 cup) and serve.
Fans Also Made:
Notes
- Short Cut: For an even faster cooking time, use frozen diced potatoes, already peeled and cut.
- Same Size: If using fresh potatoes, cut them into pieces that are similar in size. The smaller the pieces, the faster they will cook.
- More Veggies: Add any other veggies that appeal to your family, fresh or frozen.
Out of this world! I made this for lunch and we crushed it. Definitely a new staple in the rotation. I substituted rice flour for all purpose since I have a wheat allergy and it came out fantastic. I also topped it with plain yogurt cause I saw someone suggest sour cream and that sounded amazing too. Thanks for sharing such a great recipe and helping me feed my family!
Hi, Sofi! We’re glad you like this recipe. Thank you for sharing your tweaks, positive feedback, and 5-star rating!
Love this! I added a couple cups thickly sliced cabbage to the veggies plus cut down the butter and replaced it with beef tallow. Finally I served it with light sour cream and I loved the richness it added. We will enjoy making this again and again!
So happy to hear you like this recipe. It’s one of my most made weeknight dinners. Thanks for sharing all your tweaks!
I made this for my family last week and everyone loved it! I added a little more butter and some extra Cajun seasoning for my personal tweak, although I am guessing it did not need the boost. Thank you for sharing this recipe!
Yes to extra Cajun seasoning! That’s great, Dave! We’re glad you liked this recipe. Thanks for the rating and feedback 🙂
It’s not only so easy, the ingredients are in my fridge, so I cooked this! We loved it! My sister partnered this with rice.
Hey Jamie! So happy you enjoyed this one pot dish. I love it over rice. Thanks so much for leaving a comment and the 5 star rating!