CentMenu / Dinner · Lunch
Ground beef potato skillet
Potatoes and peas make this simple ground beef skillet filling and affordable.
No gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 14.11 oz (400 g) ground beef
- 2.65 lb (1.2 kg) potatoes
- 10.58 oz (300 g) frozen peas
- 8.82 oz (250 g) passata
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1¼ tsp (3 g) sweet paprika
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Peel and cut 2.65 lb (1.2 kg) potatoes into small cubes; boil in water over medium heat for 10 minutes, then drain.
Dice 1 onion; heat 1¾ tbsp (25 ml) sunflower oil in a wide skillet over medium heat and sauté for 4 minutes.
Add 14.11 oz (400 g) ground beef, increase to medium-high heat and fry for 7 minutes, breaking it up; add the potatoes and cook for 5 minutes.
Stir in 10.58 oz (300 g) frozen peas, 8.82 oz (250 g) passata, 1¼ tsp (3 g) sweet paprika, ½ tsp (3 g) salt and ½ tsp (1 g) black pepper and simmer over low heat for 8 minutes, until the potatoes are tender and the beef reaches 160 °F (71 °C).