Crispy Beef & Potato Skillet with Caramelized Onions
Ingredients
- 1 poundground beef
- 1½ poundsrusset potatoes
- 1 largeyellow onion
- 3 clovesgarlic
- 1 cupbeef broth
- 2 tablespoonsolive oil
- 1 tablespoonWorcestershire sauce
- 2 sprigsfresh thyme
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
Prep
- 01
Dice 1 1/2 pounds russet potatoes into 3/4-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Dice 1 large yellow onion.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dice the russet potatoes into 3/4-inch cubes (no need to peel). Once oil shimmers, add potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook undisturbed for 4 minutes until the bottom edges brown. Stir and cook another 4–5 minutes until golden and tender. Transfer to a plate.
- 02
Add 1 tablespoon oil to the same skillet. Add ground beef, breaking it into small bits. Cook over medium-high heat for 4–5 minutes until browned and no pink remains. Drain excess fat if needed.
- 03
Add minced garlic and cook for 30 seconds until fragrant. Stir in diced onion and cook for 3–4 minutes until soft and starting to brown.
- 04
Return potatoes to the skillet. Pour in 1 cup beef broth and 1 tablespoon Worcestershire sauce. Add 2 sprigs fresh thyme. Bring to a gentle simmer, then reduce heat to medium and cook for 5 minutes, stirring occasionally, until the liquid reduces by half and the sauce coats the beef and potatoes.
- 05
Stir in 1 tablespoon butter until melted and glossy. Taste and adjust salt and pepper. Discard thyme sprigs and serve hot.
Spice Tips
For deeper savory notes, add 1/2 teaspoon smoked paprika or a dash of hot sauce to the final simmer. A squeeze of fresh lemon juice at the end brightens the richness. If you like heat, crack in a pinch of red pepper flakes with the garlic.
Leftovers keep well in the fridge for 3 days and reheat beautifully on the stovetop over medium heat. You can swap fresh thyme for 1/2 teaspoon dried thyme if needed.