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Loaded Ground Beef and Potatoes Skillet

Loaded ground beef and potatoes skillet with crispy Yukon gold cubes, browned beef, and melted cheddar in one sizzling cast iron pan. Finished with sour cream, green onions, and bacon crumbles for a loaded beef potato hash vibe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Base and vegetables
  • 1 lb ground beef
  • 4 Yukon gold potatoes medium, cubed (about 1/2 inch)
  • 1 onion small, diced
  • 1 green bell pepper diced
  • 3 clove garlic minced
Seasoning and cooking
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2 tbsp olive oil
Cheese and toppings
  • 1.5 cup sharp cheddar cheese shredded
  • 1 sour cream for topping
  • 1 green onions for topping
  • 1 bacon crumbles cooked, for topping

Equipment

  • 1 cast iron skillet

Method
 

Crisp the potatoes
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, 12–15 minutes until golden and crispy, then season with salt, black pepper, and smoked paprika.
Brown the beef and mix
  1. Push potatoes to the side, add ground beef and onion, and cook breaking apart until browned; drain any excess fat. Stir in bell pepper, garlic, and garlic powder and cook 3 more minutes.
  2. Mix everything together in the skillet. Top with shredded cheddar, cover, and cook 2 minutes until the cheese melts.
Finish and serve
  1. Spoon loaded potato skillet onto plates. Top with sour cream, green onions, and bacon crumbles before serving.

Notes

For extra-crisp potatoes, keep potatoes in a fairly even layer and avoid constant stirring during the first 12–15 minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through (cheddar may re-melt). Freeze: yes, without the sour cream topping, then add fresh sour cream and green onions after reheating. For a lower-fat option, use lean ground beef and swap part-skim cheddar while keeping the same cooking times.