A hearty one-pan dinner with ground beef, tender potatoes, cheddar, and familiar cheeseburger flavors. No hamburger buns needed.
This is the kind of dinner that belongs in a big skillet in the middle of the table. Tender potatoes, saucy beef, and melted cheddar make a very good case for seconds.
Cheeseburger Potato Skillet
A hearty one-pan dinner with ground beef, tender potatoes, cheddar, and familiar cheeseburger flavors. No hamburger buns needed.
Prep:
Cook:
Total:
Ingredients
- 1 pound lean ground beef
- 1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 small yellow onion, diced
- 1 tablespoon olive oil, as needed
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup low-sodium beef broth, plus a splash more if needed
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced, optional
Directions
- Brown the beef in a large skillet over medium-high heat, breaking it into crumbles, until fully cooked to 160°F. Transfer to a bowl. Leave about 1 tablespoon of fat in the skillet; drain excess or add olive oil if the pan is dry.
- Add the potatoes and onion. Cook over medium heat for 5 minutes, stirring occasionally. Add the garlic, paprika, salt, and pepper and stir for 30 seconds.
- Add the broth, cover, and cook over medium-low heat for 12–18 minutes, stirring every few minutes, until the potatoes are fork-tender. Add a splash of broth if the pan dries before they soften.
- Return the beef and its juices to the skillet. Stir in the ketchup, mustard, and Worcestershire sauce. Cook uncovered for 2–3 minutes to heat through and reduce excess liquid.
- Sprinkle with cheddar. Cover over low heat for 1–2 minutes, just until melted. Scatter with green onions if using and serve.
Before you start
Use a Cuisinart 5.5-quart stainless sauté pan with a lid so the potatoes have room to cook. A silicone spatula helps break up the beef and scrape the flavorful bits from the pan.
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The little details that make dinner easier
The potatoes set the pace. Aim for even ½-inch cubes, and test a few with a fork before adding the beef back. If they are still firm and the pan looks dry, add a splash of broth and keep cooking with the lid on.
Add the crunch at the table. Chopped dill pickles or a simple green salad bring a fresh bite alongside all that cheddar. The toppings can be everyone’s own little project.
Tips and recipe notes
- Cut the potatoes evenly; larger pieces need more cooking time.
- Keep the pan covered while the potatoes soften, then uncover if extra liquid remains.
- Optional serving additions: chopped dill pickles or a green salad. These are not included in the base recipe.
Storage and reheating
Refrigerate promptly in shallow containers for up to 3–4 days. Reheat covered with a small splash of broth until the center reaches 165°F. The potatoes are best freshly cooked but leftovers can be frozen for up to 2 months for best quality.
More recipes to try
Big Mac Tacos/Burritos · Midwest Mostaccioli Casserole · Best Coleslaw
Food-safety references
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