High Protein Ground Beef Potatoes

My roommate came home one Thursday complaining about the gym and being hungry at the same time, which somehow meant he needed 40 grams of protein in one meal. I opened the fridge, saw ground beef and potatoes, and thought: why not combine them into something substantial and unfussy? Twenty minutes later, he was scraping the pan clean and asking when I'd make it again. That's when I knew this simple one-pan dish had staying power.

I made this for my sister's meal prep Sunday, and watching her freeze four portions felt weirdly satisfying. She later told me she'd been microwaving it between shifts at the hospital, and it tasted almost as good reheated. That's when I realized this wasn't just dinner for me—it was becoming a quiet solution for people who needed real food fast.

Ingredients

• Ground beef (80/20 blend, 2 pounds): The fat ratio matters more than you'd think; it keeps everything juicy instead of dry and stringy.
• Russet potatoes (3 medium, diced): They hold their shape better than waxy potatoes and develop those golden, crispy edges you're after.
• Onion and garlic (1 small onion, 2 cloves): These build flavor quietly without overpowering the beef.
• Olive oil (2 tablespoons): Use a good one if you have it; it browns the potatoes differently than vegetable oil.
• Paprika, oregano, salt, and pepper: Simple spices that let the beef shine instead of masking it.
• Tomato paste (2 tablespoons): A small amount caramelizes and adds depth without making it taste like tomato sauce.
• Beef broth or water (1/2 cup): The broth adds richness; water works fine if that's what you have.
• Fresh parsley (optional): A pinch of green at the end lifts everything and makes it look intentional.

Instructions

Prep Your Potatoes Right:

Peel and cut them into even 1-inch cubes, then rinse in cold water to shed the starch—this tiny step prevents them from clumping and helps them brown instead. Pat them dry completely; wet potatoes won't crisp up.

Get the Potatoes Golden:

Heat olive oil in your skillet over medium-high and lay the potatoes flat in a single layer. Let them sit for a couple minutes between stirring so they actually brown on the edges, about 8 to 10 minutes total. Remove them when they're tender inside but still have color, then set aside.

Brown the Beef:

Add ground beef to the same pan and break it up with a wooden spoon as it cooks, about 5 to 7 minutes, until there's no pink left. Drain most of the fat but leave a tablespoon behind for flavor.

Build Flavor with Aromatics:

Push the beef to one side, add chopped onion to the empty space, and cook for 3 to 4 minutes until it softens. Add minced garlic for 30 seconds, then stir everything together.

Season and Caramelize:

Sprinkle paprika, oregano, salt, and pepper over the mixture, then add tomato paste and cook for 1 to 2 minutes. Watch it turn brick red—that's the moment it stops tasting raw.

Bring It Together:

Pour in beef broth, scraping up the brown bits stuck to the bottom (that's where the flavor is), then fold the potatoes back in gently. Cover, lower heat to medium-low, and simmer for 10 to 15 minutes until the potatoes are completely tender.

Finish and Serve:

Taste and adjust seasoning, let it rest for a few minutes off heat, then scatter fresh parsley on top if you have it.

Save It

My neighbor asked for this recipe after smelling it through our shared wall one evening, which is how I knew I'd made something that belonged in regular rotation. We've since made it together twice—once for her company potluck and once just because.

Why This Works as a Meal Prep Dish

The beauty of this meal is that it actually tastes better the next day once the flavors marry together. I've reheated it in the microwave, on the stovetop, and even in the oven, and it bounces back better than most one-pan meals because the potatoes stay structured and the sauce clings to everything. It doesn't dry out or taste off like some proteins do when frozen and thawed.

How to Adapt It for What You Have

Ground turkey works if you prefer leaner meat, though you'll notice it's less forgiving and can taste dry—add an extra splash of broth if you go that route. You can swap russet potatoes for red potatoes if that's what's in the bin, just know they'll be smaller and cook faster. Even frozen diced potatoes will work in a pinch, though you'll lose that satisfying browning step.

Storage, Reheating, and Smart Shortcuts

This keeps beautifully for four days in the fridge and freezes for three months without any real loss of quality. Reheat on the stovetop over medium heat with a splash of water to restore the sauce, or use the microwave if you're in a rush. The frozen portions thaw best if you transfer them to the fridge the night before, though going straight from freezer to stovetop works when you're desperate.

• Freeze in individual portions so you can grab exactly what you need instead of thawing the whole batch.
• If the sauce looks too thin when you reheat, let it simmer uncovered for a few minutes to concentrate.
• Double the recipe and cook it in a Dutch oven if you're feeding more than four people or want several meals at once.

Save It

This dish became my answer to hungry Thursday nights and rushed Sundays when cooking felt impossible. It's honest food that doesn't apologize, and that's exactly when you need it most.

Common Questions About Recipes

→ What type of beef blend is best for this dish?

An 80/20 ground beef blend is recommended to maintain optimal flavor and moisture without excess fat.

→ How should the potatoes be prepared for even cooking?

Peel and dice russet potatoes into uniform 1-inch cubes, then rinse and dry to remove excess starch and promote crispness.

→ Can I substitute any ingredients to make this lighter?

Yes, replacing half the ground beef with lean ground turkey reduces fat while maintaining protein content.

→ What is the best cooking vessel for this meal?

A 12-inch skillet or a 5-quart Dutch oven works well for even heating and sufficient space to cook ingredients properly.

→ How do I ensure the potatoes stay tender but crisp?

Cook potatoes first until golden brown and tender, then fold them gently into the beef mixture and simmer briefly to maintain texture.