This High Protein Ground Beef with Potatoes Recipe brings together tender, seasoned beef and perfectly cooked potatoes in a savory one-pan meal that packs over 30 grams of protein per serving. I still remember the first time I made a dish like this on my grandmother’s farm – the potatoes we’d dug up that morning, the sizzle of beef in her old cast iron skillet, and how that simple combination filled the whole farmhouse with the most wonderful aroma. She used to say that when you cook potatoes with good beef, they soak up all that flavor and become something special. This recipe does exactly that, and it’s become one of those meals I turn to when my family needs something satisfying without spending hours in the kitchen. The best part? It comes together in about 45 minutes, uses ingredients you likely have on hand, and feeds everyone well. Time to get that skillet heated.
What Makes This High Protein Ground Beef Recipe So Special
Growing up in the Midwest, I learned early on that the best family meals are the ones that don’t require fancy ingredients or complicated techniques – they just need good flavors and a little kitchen wisdom. This recipe embodies that philosophy perfectly, and after years of making it for my own family, I’ve discovered why it works so beautifully every single time.
- Delivers over 30 grams of protein per serving, making it ideal for active families, fitness goals, or anyone wanting a more nutritious dinner
- One-pan preparation means minimal cleanup – everything cooks in the same skillet, so you’re not left with a sink full of dishes
- Uses affordable, pantry-staple ingredients that won’t break the budget but still create something truly delicious
- Ready in just 45 minutes from start to finish, perfect for busy weeknights when time is tight
- Scales beautifully whether you’re cooking for two or feeding a crowd at Sunday dinner
- Potatoes absorb all those savory beef flavors, creating a complete meal that needs nothing more than maybe a simple salad on the side
The beauty of this dish is in its simplicity – it’s the kind of recipe that becomes a reliable favorite, one you’ll make again and again.
Ingredient Spotlight
Ground beef (80/20 blend): I always choose this ratio because it provides enough fat to keep the dish moist and flavorful without being greasy – leaner beef can turn out dry, while fattier blends require draining too much fat away.
Russet potatoes: These starchy potatoes hold their shape beautifully during cooking and have that fluffy interior that soaks up the savory beef juices, making every bite satisfying.
Onion: Finely chopped onion adds a subtle sweetness and depth to the dish, creating a flavorful base that complements both the beef and potatoes.
Garlic: Fresh minced garlic brings an aromatic punch that elevates the entire dish – I’ve learned that adding it after the onions prevents it from burning and turning bitter.
Olive oil: This helps achieve that golden-brown exterior on the potatoes, and I prefer it over butter here because it has a higher smoke point for better browning.
Paprika and oregano: These two seasonings work together to add warmth and a hint of earthiness without overpowering the natural beef flavor.
Tomato paste: Just a couple tablespoons adds rich umami depth and helps create a light coating sauce that binds everything together.
Beef broth: This deglazes the pan and adds another layer of beefy flavor while providing just enough moisture to finish cooking the potatoes without making the dish soupy.
How to Make High Protein Ground Beef with Potatoes
Step 1. I always start by preparing the potatoes first – wash, peel, and dice them into uniform 1-inch cubes, then rinse in cold water to remove excess starch and pat them completely dry with paper towels, which helps them brown beautifully instead of steaming.
Step 2. Heat your olive oil in a large skillet over medium-high heat, add the dried potato cubes in a single layer, and cook for 8-10 minutes, stirring occasionally, until they’re golden-brown on multiple sides and tender when pierced with a fork, then remove and set aside.
Step 3. Betty always said not to waste that flavorful pan – in the same skillet, add the ground beef and break it up with a wooden spoon, cooking over medium-high heat for 5-7 minutes until it’s nicely browned and no longer pink (drain excess fat if needed, but leave about a tablespoon for flavor).
Step 4. Push the cooked beef to one side of the pan, add your chopped onion to the empty space, and cook for 3-4 minutes until translucent, then add the minced garlic and cook for just 30 seconds while stirring constantly before mixing everything together.
Step 5. Sprinkle the paprika, oregano, salt, and black pepper over the beef mixture, stirring to distribute evenly, then add the tomato paste and cook for 1-2 minutes, stirring constantly until the paste darkens slightly – this step builds incredible depth of flavor.
Step 6. Pour in the beef broth, scraping up all those browned bits from the bottom of the pan (that’s where the flavor lives), then return your cooked potatoes to the pan and gently fold them into the beef mixture.
Step 7. Through years of making this High Protein Ground Beef with Potatoes Recipe, I’ve learned that reducing the heat to medium-low and covering the pan for 10-15 minutes allows the potatoes to become perfectly fork-tender while absorbing all those savory flavors.
Step 8. Taste and adjust the seasoning with additional salt and pepper if needed, remove from heat, let it stand for 2-3 minutes to allow the flavors to settle, then garnish with freshly chopped parsley before serving.
Keeping This High Protein Ground Beef Dish Fresh
One of the wonderful things about this recipe is how well it stores, and honestly, I think the flavors get even better the next day. For refrigerator storage, transfer your cooled leftovers to an airtight container where they’ll stay fresh for up to 4 days. I typically portion mine into individual containers on Sunday for quick grab-and-go lunches throughout the week. The potatoes continue to absorb those savory beef flavors as they sit, making every reheated portion taste like you just made it.
If you want to freeze this dish, it works beautifully for up to 3 months in freezer-safe containers. Betty’s method was to let it cool completely first, then freeze in portions that match your family’s serving sizes – that way you’re not thawing more than you need. I’ve found that leaving about an inch of headspace in the container prevents any cracking as the food expands during freezing.
For reheating, I prefer using the stovetop method – just add a splash of beef broth to a pan, add your leftovers, and warm gently over medium-low heat, stirring occasionally until heated through. This keeps the potatoes from drying out and maintains that wonderful texture. If you’re using a microwave, reheat at 50% power in 90-second intervals, stirring between each, which prevents the edges from getting tough while the center stays cold.
Perfect Partners for This One-Pan Meal
While this dish is hearty enough to stand on its own, I love pairing it with a few simple sides that add freshness and round out the plate:
- Simple green salad with vinaigrette: The bright acidity cuts through the richness of the beef and provides a crisp textural contrast that makes the whole meal feel more balanced.
- Steamed broccoli or green beans: These add a pop of color to your plate and provide that fresh vegetable element without competing with the savory flavors of the main dish.
- Crusty bread or dinner rolls: Perfect for soaking up any delicious juices left on the plate – my grandchildren always fight over who gets the last piece to mop up their plates.
- Easy Vegetable Soup Recipe: Starting with a light soup makes this protein-packed main dish feel like a complete comfort food meal.
- Creamy Scalloped Potatoes: If you’re feeding a hungry crowd, these cheesy potatoes make an excellent side that complements the savory beef.
- High Protein Broccoli Cheddar Soup: Pair this with your beef and potatoes for a double-protein meal that satisfies after a tough workout.
- Simple coleslaw: The cool, crunchy cabbage and tangy dressing offer a refreshing contrast to the warm, savory beef and potatoes.
FAQs
I recommend sticking with russet potatoes because they hold their shape best during cooking and have that fluffy interior that absorbs the savory flavors beautifully, but Yukon Gold potatoes work as a second choice if that’s what you have on hand.
Water works perfectly fine in this recipe – the beef itself provides plenty of flavor, so while broth adds an extra layer of richness, the dish will still be delicious without it.
Absolutely. I often prepare this dish a day in advance because the flavors meld together beautifully overnight – just reheat gently on the stovetop with a splash of liquid to keep everything moist.
High Protein Ground Beef with Potatoes Recipe
Ingredients
Equipment
Method
- Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add 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. Remove potatoes and set aside.
- In the same pan, add ground beef and break up with wooden spoon. Cook over medium-high heat for 5-7 minutes until browned and no longer pink. Drain excess fat if necessary, leaving about 1 tablespoon in pan.
- Sprinkle paprika, oregano, salt, and black pepper over beef mixture, stirring to distribute evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly until paste darkens slightly.
- Pour in beef broth or water, scraping up browned bits from bottom of pan. Return cooked potatoes to pan, gently folding into beef mixture.
- Reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are fork-tender and have absorbed the savory flavors.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.
