Ingredients

Scale

Main Ingredients

2 tablespoons olive oil – for sautéing
1 pound lean ground beef – choose 85% or leaner for less grease
1 medium yellow onion, diced – adds depth and sweetness
1 red bell pepper, diced – brings color and crunch
1.5 pounds Yukon gold potatoes, peeled and cubed – creamy texture that holds up well in a skillet
1 cup beef stock (or water) – helps steam and soften the potatoes
2 tablespoons Worcestershire sauce – adds umami and depth
1 teaspoon Dijon mustard – gives a slight tang to balance the richness
2–3 green onions, chopped – for a fresh, bright finish

Spice Mix

(Divide each spice in half to use at different stages of cooking.)

1 tablespoon cumin – smoky warmth
2 teaspoons paprika – subtle sweetness and color
2 teaspoons dried thyme – herbal flavor
1 teaspoon garlic powder – easy all-around flavor
1 teaspoon salt – taste as you go
½ teaspoon black pepper – adds a mild kick

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Instructions

1. Cook the Beef

Heat the olive oil in a large skillet over medium heat. Once hot, add the ground beef. Immediately season with half of the spice mix (use half of the cumin, paprika, thyme, garlic powder, salt, and pepper). Use a wooden spoon or spatula to break the beef into crumbles as it browns.

Continue cooking for about 5–6 minutes, or until the meat is browned and no longer pink. Transfer the beef to a plate and set aside. Keep any flavorful browned bits (called “fond”) in the skillet—they’ll add more flavor to the rest of the dish.

2. Cook the Potatoes

In the same skillet, add the peeled and cubed potatoes. Sprinkle the remaining half of the spice mix over them. Pour in the beef stock (or water) and cover with a lid. Let the potatoes cook over medium heat for 8–10 minutes, stirring every few minutes to ensure even cooking and prevent sticking.

You’ll know they’re ready when a fork easily pierces the cubes and most of the liquid has evaporated.

3. Sauté the Vegetables

Once the potatoes are tender, stir in the diced onion and red bell pepper. Cook uncovered for 4–5 minutes, or until the vegetables are soft and starting to caramelize around the edges. If the pan starts to dry out too much, add a splash of water or stock.

4. Combine and Finish

Return the browned ground beef to the skillet. Stir everything together and add the Worcestershire sauce and Dijon mustard. Mix thoroughly, allowing the flavors to combine and warm through—about 2–3 minutes more.

Taste and adjust seasoning as needed. You may want a little more salt, a dash of hot sauce, or a sprinkle of pepper depending on your preferences.

5. Garnish and Serve

Remove the skillet from heat and sprinkle the chopped green onions over the top. Serve warm, directly from the pan for a rustic presentation, or dish it up with a side salad or toasted bread.

Notes

How to Know When It’s Done

Ground beef is done when no pink remains and it starts to develop a brown crust.
Potatoes should be tender when pierced with a fork but not falling apart.
Onions and peppers are ready when they’ve softened and become slightly translucent or golden.

Common Mistakes to Avoid

Overcrowding the pan: This can cause steaming instead of browning. Use a wide skillet, ideally 12 inches or more.
Undercooked potatoes: Cut them evenly and small (½-inch cubes) to ensure quick, even cooking.
Burning the beef: Medium heat is your friend. High heat will brown quickly but may dry out the meat or burn it before it cooks through.

Kitchen Hacks

Prep everything first (called “mise en place”)—dice the onions, chop the peppers, and measure spices. This keeps the process smooth.
No lid for your skillet? Use a baking sheet or large plate to trap steam while the potatoes cook.
Don’t have beef stock? Dissolve a bouillon cube in a cup of hot water as a substitute.

Author: Paula Susan
Prep Time: 15 minutes
Cook Time: 7 minutes