Beef and Potato Skillet with Crispy Edges
Ingredients
- 1½ poundsground beef
- 1½ poundsrusset potato
- 1yellow onion
- 4 clovesgarlic
- 1 cupbeef broth
- 2 tablespoonWorcestershire sauce
- 2 tablespoontomato paste
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
Prep
- 01
Cut 1.5 pounds russet potatoes into 1/2-inch dice (leave skin on or peel as preferred).
- 02
Dice 1 yellow onion into small pieces.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the ground beef, breaking it into small chunks with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until browned and no pink remains. Transfer to a plate.
- 02
Add the remaining 2 tablespoons olive oil to the skillet. Add the diced potatoes and cook undisturbed for 4–5 minutes until the bottoms start to brown, then stir and cook another 3–4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Push potatoes to the edges of the skillet. Add the diced onion to the center and cook for 2 minutes, then add the minced garlic and tomato paste. Stir everything together and cook for 1 minute until fragrant.
- 04
Return the beef to the skillet. Add 1 cup beef broth, 2 tablespoons Worcestershire sauce, and 2 teaspoons fresh thyme (or 1 teaspoon dried). Stir to combine.
- 05
Reduce heat to medium, cover partially with a lid, and simmer for 15–18 minutes, stirring occasionally, until potatoes are tender and the liquid has reduced to a glaze. Taste and adjust salt and pepper as needed.
- 06
Uncover, increase heat to medium-high, and cook for 2–3 minutes more to develop crispy browned edges on the potatoes. Serve immediately.
Spice Tips
For a deeper savory note, add 1/2 teaspoon smoked paprika with the tomato paste. A pinch of red pepper flakes brings subtle heat. Fresh cracked black pepper (instead of pre-ground) makes a noticeable difference in the finish.
Leftovers keep well refrigerated for 3–4 days and reheat beautifully in a skillet over medium heat. Add a splash of broth if the mixture seems dry.