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My Ground Beef & Potato Recipe is So Good!
Growing up, my mom often cooked beef and potatoes in a skillet. She would either use ground beef or chunks of beef (whatever was available) and add onion, garlic and a blend of Mediterranean spices that she would switch up often. When I decided to remake her version, she told me that her favorite spice combination was paprika, 7 spice and cumin, so that’s what I went with.
And when I shared a story of testing Ground Beef & Potatoes on Instagram, I got so many responses from people all over the world saying they make something similar in Russia, Mexico, India, Turkey, etc. So this dish really feels like a simple international dish with so many different spices and takes. I love my mom’s Lebanese take on ground beef and potatoes because the garlic gives it a punch, the combination of the spices gives it a warm nutty taste and her method of cooking the potatoes ensures they don’t get soggy. It’s a great recipe to keep in your back pocket, and it’s one that you’ll find yourself making on repeat after you try it!
Ingredients You’ll Need
- Yukon gold potatoes: Go for potatoes that are firm, smooth, and free of any sprouts or soft spots. Since this is such a simple recipe, I like to use Yukon potatoes because they’re soft and buttery, but if you don’t have them, yellow or russet potatoes work too!
- Ground beef: I usually go for 85-90% lean ground beef—it’s got the best balance of flavor and texture. If you’re using something leaner, just add a little extra oil while cooking so it doesn’t dry out.
- Onion: I like to use white or yellows onions in this recipe.
- Garlic: Fresh minced garlic gives the best flavor, but if you’re out, ½ teaspoon of garlic powder per clove will do the trick!
- Spices and seasonings: Along with salt and pepper, I use paprika, ground cumin and 7 spice, a traditional Lebanese spice blend. If you don’t have paprika on hand, you can use cayenne. Since it’s spicier, start with a ¼ teaspoon.
- Fresh parsley: Look for bright green leaves without any yellowing or wilting. If you won’t use the whole bunch right away, store it in a glass of water in the fridge or chop and freeze it for later use. Need tips on cleaning and chopping? Check out my tutorial here!
Popular Additions
- Add Vegetables: I’ll sometimes throw in ½ cup of chopped bell peppers or 1 cup of frozen peas or carrots—it’s an easy way to sneak in more veggies without overthinking it.
- Up the Protein: This dish is already filling, but if I want to pack in more protein, I’ll crack in 2-3 large eggs and scramble them right into the skillet.
- Make It Spicy: If I’m in the mood for heat, I’ll add ½ teaspoon of red pepper flakes or chop up 1 small jalapeño and cook it with the onions.
- Cheesy Twist: A little cheese never hurts, ½ cup of shredded cheddar or crumbled feta on top melts right in and makes it extra good.
How to Make Ground Beef & Potatoes
My Best Beef and Potatoes Tips
- Dice the potatoes evenly: Cutting the potatoes to the same size ensures that they’ll all cook evenly and you won’t have smaller tender pieces mixed with bigger ones that are still hard.
- Let the beef brown: Cook the ground beef undisturbed for a few minutes before breaking it up to get a nice sear and richer flavor. Here are more of my tips for properly browning beef.
- But don’t overcook it: Since the beef is relatively lean and there’s not a large amount, it’ll cook quickly. To avoid drying the meat out, sear until it’s just browned.
- Layer the seasonings: Seasoning the potatoes and beef separately helps build the best flavor throughout the dish.
What to Serve
- Roasted Green Beans
- Vegetarian Stuffed Grape Leaves
- Roasted Cabbage
- Bulgur Pilaf
- Air Fried Broccoli
- Lebanese Rice
Recipe Help & FAQs
I recommend enjoying this Lebanese beef and potatoes right away, but if you have leftovers, refrigerate them in an airtight container for up to 4 days. For the best texture, reheat on the stovetop over medium-low heat until warmed through, or microwave for 30-60 seconds for a quicker option.
To prevent the potatoes from sticking to the skillet, I make sure the pan is preheated before adding the oil and that the oil is heated before cooking the potatoes.
Because it takes the potatoes longer to cook through than the beef, I wouldn’t recommend cooking them together. It’s important to let the potatoes cook on their own so they can get tender on the inside and crisp up nicely on the outside!
More Ground Beef Recipes:
- Ground Beef & Eggs
- Ground Beef and Broccoli
- Ground Beef Taco Pasta
- Mediterranean Ground Beef and Rice
- Unstuffed Peppers
- Easy Ground Beef Tacos
- Lebanese Ground Beef (Hashweh)
- Air Fryer Meatballs
If you try this feel good Ground Beef & Potatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Ground Beef and Potatoes
Ingredients
- 2 tablespoons olive oil divided
- 1 pound Yukon gold potatoes diced into ½-inch pieces
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 pound 90% lean ground beef
- 1 medium onion finely chopped
- 1 teaspoon paprika
- 1 teaspoon 7 spice
- ½ teaspoon ground cumin
- 2 garlic cloves minced
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes, season with ½ teaspoon salt and ½ teaspoon pepper, and cook, stirring occasionally, until they are golden and tender, about 15 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, ground beef and onions. Season with the remaining salt, remaining pepper, paprika, 7 spice and cumin, and cook over medium heat, breaking it up with a spatula, until browned and fully cooked, about 8-10 minutes.
- Add the garlic and cook until fragrant, about 2 minutes.
- Return the sautéed potatoes to the skillet and stir to coat everything evenly. Garnish with fresh parsley.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
