One-Pan Meat and Potatoes is the perfect dish for anyone seeking a hearty, comforting meal without the hassle of too many dishes to clean up afterward. Made with savory ground beef, tender potatoes, and fresh vegetables, this recipe has become a favorite among home cooks for its simplicity and deliciousness. It’s an all-in-one meal that brings amazing flavors and textures together, making it an ideal choice for busy weeknights or cozy family dinners.
What Goes Into This One-Pan Meat and Potatoes
- 1 tbsp olive oil (15 ml)
- 1 tbsp unsalted butter (15 g)
- 1.8 pounds potatoes (about 800 g, starchy, preferably white potatoes)
- 2 Romano peppers, chopped (or bell peppers)
- 1.1 pounds lean ground beef (about 500 g)
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp sweet paprika (5 g)
- 1 tsp black pepper (5 g)
- 1 tsp Italian seasoning (5 g)
- ½ tsp salt (2 g)
- ½ tsp chili flakes (2 g)
- 2 tbsp double concentrated tomato paste (30 g)
- 2 tbsp chopped parsley (more for serving)
- 2 cups chicken broth (480 ml)
- 1 ½ cups grated cheddar (about 150 g)
Step-by-Step One-Pan Meat and Potatoes Recipe
- Start by prepping all your ingredients. Peel the potatoes, then cut them lengthwise in half and slice into ¼ inch (0.5 cm) thick slices.
- Finely chop the onion and parsley, then mince the garlic. Cut the Romano peppers in half, deseed, and slice them thinly.
- In a large nonstick skillet, heat the olive oil and butter over medium-high heat.
- Add the sliced potatoes to the skillet and cook for about 6 minutes until they’re golden brown on all sides. Then, remove them from the skillet and set them aside.
- In the same skillet, toss in the chopped peppers and cook for about 3 minutes until they begin to soften.
- Next, add the ground beef, breaking it up into pieces. Cook until slightly browned for about 2 minutes.
- Add the minced garlic and chopped onion to the beef mixture, cooking until fragrant, about 2 minutes.
- Season with salt, chili flakes, black pepper, paprika, and Italian seasoning. Stir in the tomato paste.
- Gently mix in the cooked potatoes and chopped parsley.
- Pour in the chicken broth, cover the skillet with a lid, and cook for about 10 minutes until the potatoes are tender.
- Remove the lid and let it simmer until most of the broth has evaporated.
- Once everything is cooked, sprinkle the grated cheddar on top, close the lid, and let it melt completely.
- Finish by topping with additional parsley and chili flakes if desired. Serve immediately while still hot!
Why This One-Pan Meat and Potatoes Is So Popular Right Now
The trend for One-Pan Meat and Potatoes is skyrocketing due to its convenience and the comfort it provides. As more people look for meals that are nutritious yet easy to whip up, this recipe stands out. It’s perfect for those busy nights when you want a savory meal without spending hours in the kitchen. Plus, with the added health benefits of potatoes and lean beef, you can enjoy a wholesome dinner without skimping on flavor.
How to Serve One-Pan Meat and Potatoes
This dish is incredibly versatile and makes for a delightful dinner option. It pairs beautifully with a big, fresh salad on the side to balance out the hearty flavors. Optional toppings could include a dollop of sour cream or sliced green onions for added freshness. Serve it warm and enjoy the comforting tastes, great whether it’s a cozy weeknight or a weekend gathering.
Helpful Tricks
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Flavor Variations: Feel free to add your favorite vegetables, like mushrooms or carrots, for extra nutrients and different flavors.
- Make it Spicy: If you enjoy heat, bump up the chili flakes or add some diced jalapeños for an extra kick.
One-Pan Meat and Potatoes: Frequently Asked Questions
Can I use different types of potatoes?
Yes! While starchy white potatoes work great, you can also experiment with Yukon Gold or red potatoes.
What other meats could I use?
Ground turkey or chicken can be substituted for the ground beef if you prefer a lighter option.
Is this dish freezable?
Absolutely! Just ensure it’s cooled completely before transferring to a freezer-safe container. It can last up to 3 months in the freezer.
How can I make it vegetarian?
You can swap the ground beef with lentils or a plant-based meat alternative, and use vegetable broth instead of chicken broth.
You’ll love trying out this One-Pan Meat and Potatoes recipe at home! It’s easy to make, delicious, and sure to become a family favorite that you’ll want to share with everyone. Enjoy!
One-Pan Meat and Potatoes
A hearty and comforting one-pan meal featuring savory ground beef, tender potatoes, and fresh vegetables, perfect for busy weeknights or cozy family dinners.
Main ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.8 pounds potatoes ((about 800 g, starchy, preferably white potatoes))
- 2 Romano peppers ((or bell peppers, chopped))
- 1.1 pounds lean ground beef ((about 500 g))
- 1 yellow onion ((finely chopped))
- 2 garlic cloves ((minced))
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp chili flakes
- 2 tbsp double concentrated tomato paste
- 2 tbsp chopped parsley ((more for serving))
- 2 cups chicken broth ((480 ml))
- 1 ½ cups grated cheddar ((about 150 g))
Preparation
- Start by prepping all your ingredients. Peel the potatoes, then cut them lengthwise in half and slice into ¼ inch (0.5 cm) thick slices.
- Finely chop the onion and parsley, then mince the garlic. Cut the Romano peppers in half, deseed, and slice them thinly.
Cooking
- In a large nonstick skillet, heat the olive oil and butter over medium-high heat.
- Add the sliced potatoes to the skillet and cook for about 6 minutes until they’re golden brown on all sides. Then, remove them from the skillet and set them aside.
- In the same skillet, toss in the chopped peppers and cook for about 3 minutes until they begin to soften.
- Next, add the ground beef, breaking it up into pieces. Cook until slightly browned for about 2 minutes.
- Add the minced garlic and chopped onion to the beef mixture, cooking until fragrant, about 2 minutes.
- Season with salt, chili flakes, black pepper, paprika, and Italian seasoning. Stir in the tomato paste.
- Gently mix in the cooked potatoes and chopped parsley.
- Pour in the chicken broth, cover the skillet with a lid, and cook for about 10 minutes until the potatoes are tender.
- Remove the lid and let it simmer until most of the broth has evaporated.
- Once everything is cooked, sprinkle the grated cheddar on top, close the lid, and let it melt completely.
- Finish by topping with additional parsley and chili flakes if desired. Serve immediately while still hot!
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Feel free to add your favorite vegetables, like mushrooms or carrots, for extra nutrients and different flavors. If you enjoy heat, bump up the chili flakes or add some diced jalapeños for an extra kick.
