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Per serving
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- 1
Parboil the potatoes
Scrub the potatoes (no need to peel) and cut into 1/2-inch cubes. Add to a saucepan of cold salted water, bring to a boil, and cook 8-10 minutes, just until fork-tender. Drain well and let them sit in the strainer for 3 minutes to steam-dry. Dry potatoes are what get you crispy edges instead of mush.
- 2
Soften the onion
Dice the onion. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook about 3 minutes until it starts to soften.
- 3
Brown the beef
Push the onion to the sides and add the ground beef to the center of the pan. Break it apart and cook until no pink remains. Drain off any fat, then scoop the beef and onion into a bowl and set aside.
- 4
Crisp the potatoes
Add the drained potatoes to the skillet with 2 tablespoons of the butter and the steak seasoning. Cook over medium-high heat, stirring only occasionally, until golden and lightly crisp, about 10 minutes. Resist the urge to stir constantly, otherwise they won't brown.
- 5
Add garlic, then bring it together
Mince the garlic. Move the potatoes to one side, add the last tablespoon of butter and the garlic, and cook 1 minute until fragrant. Stir the beef and onion back in, warm through, then taste and adjust with more steak seasoning or salt and pepper. Finish with chopped parsley if you have it.
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Ground Beef and Potato Skillet
Created by: BudgetBites
Ingredients
- 1 lb Yukon gold potatoes
- 1 tbsp olive oil
- 3 tbsp butter
- 1 onion
- 1 lb ground beef
- 2 tsp steak seasoning
- 2 garlic
- fresh parsley
- salt and pepper
Instructions
- Parboil the potatoesScrub the potatoes (no need to peel) and cut into 1/2-inch cubes. Add to a saucepan of cold salted water, bring to a boil, and cook 8-10 minutes, just until fork-tender. Drain well and let them sit in the strainer for 3 minutes to steam-dry. Dry potatoes are what get you crispy edges instead of mush.
- Soften the onionDice the onion. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook about 3 minutes until it starts to soften.
- Brown the beefPush the onion to the sides and add the ground beef to the center of the pan. Break it apart and cook until no pink remains. Drain off any fat, then scoop the beef and onion into a bowl and set aside.
- Crisp the potatoesAdd the drained potatoes to the skillet with 2 tablespoons of the butter and the steak seasoning. Cook over medium-high heat, stirring only occasionally, until golden and lightly crisp, about 10 minutes. Resist the urge to stir constantly, otherwise they won't brown.
- Add garlic, then bring it togetherMince the garlic. Move the potatoes to one side, add the last tablespoon of butter and the garlic, and cook 1 minute until fragrant. Stir the beef and onion back in, warm through, then taste and adjust with more steak seasoning or salt and pepper. Finish with chopped parsley if you have it.