Ground Beef & Potato SkilletGround Beef & Potato Skillet
Ground Beef & Potato Skillet
Ground Beef & Potato Skillet
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Recipe - Quarry
ground-beef-potato-skillet.jpg
Ground Beef & Potato Skillet
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 pound ground beef
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground cumin
3 medium Yukon Gold potatoes, diced (1/2 inch)
1 medium yellow onion, chopped
1 yellow bell pepper, diced (1/2 inch)
1 poblano pepper, diced (1/2 inch)
2 cloves garlic, minced
1 bunch kale, stemmed and roughly chopped
2 plum tomatoes, cored and diced (1/2 inch)
1 scallion, thinly sliced crosswise
Salt, to taste
Pepper, to taste
Directions
  1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.

  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired. 
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 pound ground beef
AFG 80% Lean Ground Beef
AFG 80% Lean Ground Beef, 5 Pound
$16.45$3.29/lb
3 tablespoons extra-virgin olive oil, divided
Bertolli Olive Oil, Extra Virgin, Rich Taste
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$9.99 was $15.49$0.59/oz
2 teaspoons ground cumin
Essential Everyday Cumin, Ground
Essential Everyday Cumin, Ground, 2 Ounce
$3.39$1.70/oz
3 medium Yukon Gold potatoes, diced (1/2 inch)
Fresh Yellow Potato
Fresh Yellow Potato, 0.25 Pound
$1.29/lb was $1.79/lb$1.29/lb
1 medium yellow onion, chopped
Produce Jumbo Yellow Sweet Onions
Produce Jumbo Yellow Sweet Onions, 1 Pound
$1.99 avg/ea$1.99/lb
1 yellow bell pepper, diced (1/2 inch)
Produce Yellow Bell Pepper
Produce Yellow Bell Pepper, 1 Each
$1.50 was $2.49
1 poblano pepper, diced (1/2 inch)
Fresh Poblano Peppers
Fresh Poblano Peppers, 0.25 Pound
$1.75 avg/ea$6.99/lb
2 cloves garlic, minced
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1 bunch kale, stemmed and roughly chopped
Fresh Kale
Fresh Kale, 1 Each
$1.99
2 plum tomatoes, cored and diced (1/2 inch)
Produce Roma Tomatoes
Produce Roma Tomatoes, 0.33 Pound
$1.79/lb$1.79/lb
1 scallion, thinly sliced crosswise
Produce Green Onions
Produce Green Onions, 1 Each
$1.29
Salt, to taste
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Pepper, to taste
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz

Directions

  1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.

  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.