One-Pan Cheesy Meat Potato

This one-pan cheesy meat and potato skillet is the answer to those nights when you want a comforting dinner without dirtying a mountain of dishes. It is easy enough for busy weekdays and hits that nostalgic craving for savory, cheesy goodness. Each bite delivers juicy seasoned meat, crispy edged potatoes, and a melty cheese topping that brings it all together.

I was skeptical the first time I tossed everything into one skillet but now this dish is on repeat whenever my family wants something hearty and fast. The smell alone brings everyone into the kitchen.

Ingredients

• Ground beef: rich and savory with a satisfying bite. Swap in ground turkey or chicken for a lighter twist. Choose fresh meat with good color and little excess liquid
• Potatoes: the backbone here. Russet or Yukon gold hold up best and give you creamy insides and crisp edges. Look for firm potatoes without sprouting
• Onion: adds sweet depth and softens in the skillet. Use a medium yellow or white onion that feels heavy for its size
• Bell pepper: brings color and mild sweetness. Grab the brightest one for the best flavor
• Garlic: makes everything more aromatic Use fresh cloves for full flavor
• Paprika: for warm smoky notes Spanish smoked paprika boosts the flavor even more
• Onion powder and garlic powder: build up the savoriness. Always check your spices for freshness
• Salt and black pepper: tie all the seasonings together. Freshly cracked black pepper gives a nice kick
• Beef broth: keeps the mixture moist and adds depth. If you use chicken broth, opt for a low sodium variety
• Cheddar cheese: the ultimate melty topper. Go for a block and grate it yourself for best melt and taste
• Olive oil: helps potatoes crisp up and keeps things from sticking. Look for extra virgin for the best flavor
• Fresh parsley: adds brightness if you decide to garnish. Only use leaves that are deep green and springy

Step-by-Step Instructions

Cook the Potatoes:

Heat olive oil in a large skillet over medium heat and add the diced potatoes Let them cook for 8 to 10 minutes stirring often until they are just starting to turn golden on the sides and feel slightly tender when pierced with a fork Remove them from the skillet and set aside so you can build up even more flavor in the next steps

Cook the Ground Meat:

In the same skillet add your ground meat Break it up with a spatula and let it brown over medium heat for 5 to 7 minutes You want to see some color as this adds deep flavor If the meat releases a lot of grease drain off the excess before moving on

Add Vegetables and Seasonings:

Toss in the chopped onion bell pepper and minced garlic right in with the cooked meat Sprinkle over the paprika onion powder garlic powder salt and black pepper Stir and cook for another 3 to 4 minutes Let everything soften and mingle in the pan until the veggies turn glossy and fragrant

Combine and Simmer:

Return the partially cooked potatoes to the pan Pour in the broth and mix thoroughly Bring the heat down to low and cover Let the skillet bubble for about 5 minutes so potatoes become fork tender and some liquid reduces This is how everything comes together

Add the Cheese:

Evenly scatter the shredded cheddar cheese over your skillet mixture Cover the pan again for 2 to 3 minutes The cheese will melt into a gooey golden topping that holds every bite together

Serve:

Finish with freshly chopped parsley if you like and dive in while it is piping hot This is a dinner that tastes best straight out of the skillet

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Cheddar is my favorite thing about this meal I love watching it bubble and get that stretchy pull as you scoop out dinner My family always seems to argue over those melty cheesy corners which makes it feel extra special every time

Storage Tips

Leftovers can go right into an airtight container and last in the fridge for up to four days Reheat gently on the stove with a splash of broth or water to loosen it up The cheese will melt right back into place For a longer stretch portion into freezer bags and freeze for up to two months Let thaw in the fridge and warm up in a skillet

Ingredient Substitutions

This recipe has room to play with what you have on hand Try sweet potatoes if you want a bit of natural sweetness or swap ground pork for a richer result Any cheese in your fridge such as mozzarella swiss or pepper jack melts perfectly The broth can be beef chicken or veggie whatever is in your pantry

Serving Suggestions

I love serving this with a big green salad to lighten things up or a slice of warm bread to soak up the extra cheesy bits It works well as a brunch dish with fried eggs on top or wrapped up in tortillas as a breakfast burrito Your options are endless depending on the occasion

Cultural Context

Every culture has their version of a skillet dinner This one pan method reminds me of classic diner skillet breakfasts or even a rustic Irish hash The combo of potatoes and meat is timeless and comforting and it is always a great way to use up what is available in the kitchen

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I always keep the parsley handy since those little flecks not only add color but brighten up the flavors in a big way

Frequently Asked Questions

→ What meats work well besides beef?

You can use ground turkey, chicken, or pork for similar savory results. Adjust seasonings to complement the meat's flavor.

→ Can I use different types of cheese?

Cheddar is classic, but Monterey Jack, mozzarella, or pepper jack also melt well and add a unique taste to the dish.

→ How do I make it vegetarian?

Swap the meat for lentils or your favorite meat substitute and use vegetable broth instead of beef or chicken broth.

→ Can this be made ahead of time?

Yes, you can prepare and refrigerate it. Reheat in the skillet or oven, adding a bit of broth to keep it moist.

→ Are there alternative vegetables I can add?

Try mushrooms, zucchini, or spinach for extra nutrition and flavor. Adjust cook time as needed for softer vegetables.

→ What's the best potato variety to use?

Yukon Gold or red potatoes hold their shape well and have a creamy texture, but russets will work in a pinch.