High Protein Ground Beef with Potatoes Recipe

Introduction

This High Protein Ground Beef with Potatoes recipe is a hearty one-pan meal perfect for busy weeknights or meal prep. Combining seasoned ground beef with golden-brown russet potatoes, it delivers a satisfying and flavorful dish packed with protein.

Ingredients

• 2 pounds ground beef (80/20 blend; recommended for best results)
• 3 medium russet potatoes, peeled and diced into 1-inch cubes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• ½ cup beef broth or water
• Chopped fresh parsley for garnish (optional)

Instructions

1. Step 1: Wash, peel, and dice the russet potatoes into uniform 1-inch cubes. Rinse them thoroughly in cold water to remove excess starch, then pat completely dry with paper towels. This helps the potatoes brown nicely.
2. Step 2: Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the 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 with a fork. Remove and set aside.
3. Step 3: In the same pan, add 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 an internal temperature of 160°F. Drain excess fat if more than 2 tablespoons remain, leaving about 1 tablespoon for flavor.
4. Step 4: Push the ground beef to one side of the pan. Add chopped onion to the empty space and cook for 3-4 minutes until translucent. Add minced garlic and cook, stirring constantly, for about 30 seconds until fragrant. Mix onion and garlic with the beef.
5. Step 5: Sprinkle paprika, oregano, salt, and black pepper over the beef mixture. Stir to distribute the spices evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly until the paste darkens and caramelizes slightly.
6. Step 6: Pour in the beef broth or water, scraping up browned bits from the bottom of the pan. Return the cooked potatoes to the pan, gently folding them into the beef mixture to avoid breaking the potato cubes.
7. Step 7: Reduce heat to medium-low, cover with a lid, and simmer for 10-15 minutes until the potatoes are fork-tender and have absorbed the flavors. Taste and adjust seasoning with more salt and pepper if needed. Let rest for 2-3 minutes, then garnish with chopped fresh parsley before serving.

Tips & Variations

• Use 80/20 ground beef blend to ensure proper moisture and flavor in the dish.
• Russet potatoes are ideal because they hold their shape during cooking better than waxy potatoes.
• Rinsing and drying diced potatoes prevents sticking and promotes even browning.
• For a twist, add chopped bell peppers or a dash of smoked paprika for extra depth.
• Serve with a simple green salad, steamed broccoli, crusty bread, or rice to complement the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day. Reheat gently on the stovetop over medium-low heat with a splash of beef broth, or microwave at 50% power to keep the beef tender. You can freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are preferred because they hold their shape well and brown nicely. Waxy potatoes tend to become mushy, so they are not recommended for this recipe.

Is it necessary to drain the fat from the ground beef?

If there is more than 2 tablespoons of fat after browning, drain the excess to prevent the dish from becoming greasy, but leave about 1 tablespoon for added flavor in the pan.

High Protein Ground Beef with Potatoes Recipe

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4.5 from 128 reviews

This High Protein Ground Beef with Potatoes recipe is a hearty one-pan meal combining seasoned 80/20 ground beef with golden-brown russet potatoes in a savory, slightly caramelized tomato paste sauce. It delivers over 35 grams of protein per serving and features rich, bold flavors while remaining simple to prepare. Ideal for busy weeknights or meal prep, this dish requires minimal cleanup and uses common, wholesome ingredients to create a comforting and satisfying main course.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins & Vegetables

• 2 pounds ground beef (80/20 blend recommended for best moisture and flavor)
• 3 medium russet potatoes, peeled and diced into 1-inch cubes
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Seasonings & Liquids

• 2 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste (concentrated kind for richer flavor)
• ½ cup beef broth or water

Garnish

• Chopped fresh parsley (optional, for brightness)

Instructions

1. Prepare Potatoes: Wash, peel, and dice the russet potatoes into uniform 1-inch cubes. Rinse thoroughly in cold water to remove excess starch, then pat completely dry with paper towels. This step ensures potatoes brown well and don’t stick.
2. Cook Potatoes: Heat 2 tablespoons olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the dried potato cubes in a single layer and cook for 8-10 minutes, stirring only occasionally to develop golden brown color on multiple sides. They should be fork-tender. Remove and set aside.
3. Brown Ground Beef: In the same pan, add 2 pounds ground beef. Break it up with a wooden spoon and cook over medium-high heat for 5-7 minutes until nicely browned and no longer pink, reaching an internal temperature of 160°F. If there is more than 2 tablespoons fat rendered, drain excess leaving about 1 tablespoon in the pan for flavor.
4. Sauté Onion and Garlic: Push beef to one side of the pan and add the finely chopped onion to the empty space. Cook for 3-4 minutes until translucent. Add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning. Mix together with beef.
5. Add Seasonings and Tomato Paste: Sprinkle paprika, oregano, salt, and black pepper evenly over the beef mixture. Stir well to combine. Add 2 tablespoons tomato paste and cook for 1-2 minutes, stirring constantly until paste turns brick red and slightly caramelized, deepening the flavor.
6. Combine Potatoes and Broth: Pour in ½ cup beef broth or water, scraping the browned bits from the bottom to incorporate all the flavor. Return the cooked potatoes to the pan and gently fold them into the beef mixture, taking care not to break up the potatoes.
7. Simmer: Reduce heat to medium-low, cover the pan with a lid, and simmer for 10-15 minutes until potatoes are completely fork-tender and have absorbed savory flavors. Taste and adjust seasoning with extra salt and pepper if needed.
8. Rest and Serve: Remove from heat and let the dish rest covered for 2-3 minutes to meld flavors. Garnish with freshly chopped parsley before serving.

Notes

• Use an 80/20 ground beef blend for optimal flavor and moisture retention.
• Russet potatoes are preferred for this recipe because they hold their shape well during cooking.
• Ensure potato cubes are uniform in size to promote even cooking.
• Rinse potatoes to remove excess starch and pat dry to enhance browning and prevent sticking.
• If excess fat accumulates during beef cooking, drain but leave some for flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat gently on stovetop over medium-low with a splash of broth or microwave at 50% power to prevent drying out or toughening the beef.
• For meal prep, portion into containers and refrigerate or freeze for convenient high-protein lunches.

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