On the nights when ordering takeout sounds very tempting, I make this skillet instead and nobody misses the delivery bag. Diced potatoes get crispy and golden right in the pan, then the ground beef and onion join them with a little paprika and garlic. A handful of cheddar melts over the top and it's ready. It costs a fraction of takeout, uses one pan, and fills up even my hungriest teenager.
Servings: 4 · Prep: 10 min · Cook: 30 min
Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch (1.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) ground beef (85% lean)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (60 ml) beef broth
- 1 cup (115 g) shredded cheddar cheese
- 2 green onions, sliced
- to taste salt and black pepper
Method
- Heat the oil in a large 12-inch (30 cm) skillet with a lid over medium-high heat. Add the potatoes in a single layer, season with 1/2 teaspoon salt, cover and cook for 8 minutes, stirring once halfway.
- Uncover and cook for 6 to 8 minutes more, stirring every couple of minutes, until the potatoes are golden on several sides and tender when pierced with a fork.
- Push the potatoes to the edges of the pan. Add the ground beef and onion to the center and cook for 6 to 7 minutes, breaking up the meat, until it is browned with no pink left. Spoon off any excess fat.
- Add the garlic and smoked paprika and stir everything together for 1 minute.
- Pour in the Worcestershire sauce and broth and stir, scraping the bottom of the pan, until most of the liquid has been absorbed, about 2 minutes. Taste and season with salt and pepper.
- Turn the heat to low, sprinkle the cheddar over the top, cover and cook for 2 minutes until the cheese melts.
- Scatter the green onions over the top and serve straight from the skillet.
Tips and variations
- Don't skip the lid at the start: it steams the potatoes so they cook through before they crisp.
- Add a diced bell pepper with the onion or a handful of spinach at the end for some green.
- Top each serving with a fried egg for an easy breakfast-for-dinner.
- Leftovers reheat best in a hot skillet so the potatoes crisp up again.
Next time takeout is calling your name, give this skillet a try instead. I think you'll be glad you did!
