High Protein Ground Beef with Potatoes: 35g Protein Dinner Bliss

You know those nights when you’re staring into the fridge, totally wiped from the day, and just need something fast, filling, and actually good for you? That’s exactly how this high protein ground beef with potatoes recipe was born in my kitchen last Tuesday. I’d just gotten home from the gym, my stomach was growling, and my meal prep containers were suspiciously empty (oops).

What I love about this one-pan wonder is how it solves all my weeknight dinner problems. Lean ground beef packs in 35g of protein per serving (hello, gains!), while those golden potato chunks soak up all the smoky paprika and garlic flavors. Plus, there’s minimal cleanup – just one trusty skillet to wash. My kind of cooking!

The first time I made this, my partner took one bite and said “Wait, this is healthy?” That’s when I knew I’d struck gold. Now it’s our go-to when we want something hearty without the guilt – or the pile of dishes.

Why You’ll Love This High Protein Ground Beef with Potatoes

This recipe has become my weeknight superhero for so many reasons:

• One pan = no stress: I’m all about minimal cleanup, and this skillet meal means no juggling multiple pots or that dreaded mountain of dishes
• Protein powerhouse: With 35g of protein per serving from the lean beef, it keeps me full for hours (perfect for post-workout recovery!)
• Flavor bomb: The combo of smoked paprika, cumin, and that secret splash of Worcestershire sauce? Absolute magic
• Meal prep champ: It reheats like a dream – I often double the batch for easy lunches
• Budget friendly: Basic ingredients that won’t break the bank, but taste like a million bucks

Honestly, what’s not to love? It’s the kind of meal that makes you feel like you’ve got your life together – even when you totally don’t.

Ingredients for High Protein Ground Beef with Potatoes

Here’s everything you’ll need to make this flavor-packed skillet meal (and yes, I’ve learned the hard way – don’t skip the Worcestershire sauce!):

• 1 lb lean ground beef (93/7 or 90/10 – trust me, the extra leanness matters)
• 1 1/2 lbs Yukon gold potatoes, cut into 3/4-inch chunks (about 5 cups)
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (or 1 tbsp from the jar when I’m lazy)
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1/2 cup beef broth (I use low-sodium)
• 1 tbsp Worcestershire sauce (optional but SO worth it)
• 2 tbsp chopped fresh parsley (for that pretty finish)

Ingredient Notes & Substitutions

No Yukon golds? No problem! Sweet potatoes work beautifully here (just cut them smaller since they take longer to cook). I’ve even used russets in a pinch – just watch them closely so they don’t turn to mush.

That Worcestershire sauce really does something special, but if you’re out, try a splash of soy sauce or balsamic vinegar instead. For the broth, turkey or chicken works fine – I’ve even used water when I forgot to restock.

Want to lighten it up? Ground turkey works great too (though you’ll lose some beefy flavor). And if you’re like me and always have random veggies needing to be used, toss in some diced bell peppers or mushrooms when you add the onion.

How to Make High Protein Ground Beef with Potatoes

Okay, let’s get cooking! This comes together so fast you’ll barely have time to pour a glass of wine (but definitely do that first). Here’s how I make it:

First, heat 1 tbsp olive oil in your trusty large skillet over medium-high heat. Add those potato chunks and a good pinch of salt. Now here’s my secret – don’t stir them constantly! Let them sit for a few minutes at a time to get those gorgeous golden-brown spots. After about 8-10 minutes, they’ll start softening. If they’re being stubborn, splash in 2-3 tbsp water and cover for 2 minutes – the steam helps them along.

Next, push the potatoes to one side (no need to remove them!) and add the remaining oil. Crumble in your ground beef – I like to break it up with a wooden spoon as it cooks. About 5-6 minutes should do it until it’s nicely browned. If there’s excess grease, tilt the pan and spoon some out (but leave a little for flavor!).

Now the fun part! Stir in the onion and cook for 2 minutes until it starts softening. Add the garlic – just 30 seconds is enough so it doesn’t burn. Then sprinkle in all those gorgeous spices: smoked paprika, chili powder, cumin, oregano, salt, and pepper. Your kitchen should smell amazing right about now!

The magic touch: Stir in the tomato paste and let it cook for 1 minute to deepen the flavor. Then pour in the broth and Worcestershire sauce (if using), scraping up all those delicious browned bits from the bottom of the pan. This is where the flavor really develops!

Final simmer: Let everything cook together for 3-5 minutes, stirring occasionally, until the potatoes are perfectly tender and everything’s coated in that rich, savory sauce. Taste and adjust seasoning – I usually add another pinch of salt here.

Sprinkle with fresh parsley and serve hot. Watch how fast it disappears!

Pro Tips for Perfect Beef Potato Hash

If your potatoes start sticking, don’t panic! Just reduce the heat slightly and add a splash more broth. They’ll loosen right up.

Let the hash rest for 5 minutes off heat before serving – this lets the flavors really come together. And if you’re meal prepping, it actually tastes even better the next day!

Want extra crispy potatoes? After browning, transfer them to a plate while you cook the beef, then add them back at the end. More dishes, but worth it for that texture!

Serving Suggestions for Your One-Pan Dinner

This high protein ground beef with potatoes is practically begging for simple sides! My go-to? A quick pile of steamed green beans or roasted broccoli – the fresh crunch balances the rich flavors perfectly. When I’m feeling fancy, I’ll toast some crusty bread to soak up all that delicious sauce.

Here’s my secret trick: dollop some Greek yogurt on top instead of sour cream. It adds extra protein and a cool tang that cuts through the smokiness. Sometimes I’ll even sprinkle on some shredded cheddar if I’m really hungry (because let’s be honest – cheese makes everything better).

Storage and Meal Prep Tips

This high protein ground beef with potatoes is practically made for meal prep! I always make a double batch – it keeps so well in the fridge for up to 4 days in airtight containers. The flavors actually get better as they mingle!

For freezing, portion it out into individual servings and stash them for up to 3 months. When reheating, I splash in a tablespoon of broth and warm it gently on the stove (microwave works too, but the potatoes stay creamier on the stovetop). Pro tip: If it looks dry after storage, just stir in a bit more broth while reheating – good as new!

High Protein Ground Beef with Potatoes Nutrition

Here’s the nutritional breakdown per serving (based on my kitchen scale and calculator – your mileage may vary slightly depending on ingredient brands):

• Calories: 430
• Protein: 35g (that post-workout muscle fuel!)
• Carbs: 35g (with 5g fiber from those potatoes)
• Fat: 18g (only 5g saturated)

Not bad for a meal that tastes this indulgent, right? The exact numbers will shift depending on your beef’s fat percentage and potato size, but you’re definitely getting a balanced, protein-packed plate.

FAQs About Ground Beef and Potatoes Skillet

Can I use frozen potatoes? Absolutely! Just thaw them first and pat them dry – frozen potatoes release extra moisture that can make your hash soggy. I’ve used those pre-diced frozen potatoes in a pinch (we’ve all been there!), but fresh will always give you better texture.

How can I make this spicier? Oh, I love this question! My go-to is adding 1/4-1/2 tsp red pepper flakes with the other spices. If you’re feeling adventurous, a dash of cayenne or some diced jalapeños with the onion will really kick it up. Just taste as you go – you can always add more heat but you can’t take it away!

What’s the best beef fat ratio? After testing this recipe dozens of times, I swear by 90/10 or 93/7 lean ground beef. You get all that beefy flavor without pools of grease in your skillet. If you only have 80/20, just drain off the excess fat after browning – no big deal!

Rate This Recipe

Okay, I’ve spilled all my secrets – now it’s your turn! Did this high protein ground beef with potatoes become your new weeknight hero like it did for me? I’d love to hear how it turned out in your kitchen.

Leave a quick rating below (five stars if it made your taste buds dance!) and tell me your favorite tweaks. Did you add extra spices? Throw in some veggies? Maybe you discovered an even better way to crisp those potatoes? Spill the beans!

And hey, if you snap a pic of your masterpiece, tag me on Instagram – nothing makes me happier than seeing my recipes come to life in your kitchens. Now get cooking, and don’t forget that glass of wine I mentioned earlier!

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