Italian Ground Beef and Potatoes

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Italian Ground Beef and Potatoes Recipe – a delightful hash-style dish with tomatoes that’s perfect for busy weeknights! This one-pan wonder is not only delicious but also quick and easy to prepare, making it an ideal choice for a comforting and satisfying family meal.

We absolutely adore this Ground Beef and Potatoes Recipe for several reasons. Firstly, it’s an excellent option for a hassle-free meal, especially when you’re pressed for time. Secondly, it’s ready in just about 30 minutes – talk about a time-saver! Lastly, it’s an economical choice that won’t break the bank, ensuring a delightful dinner that’s truly budget-friendly.

So, let’s break it down: Easy to make? Check. Speedy to prepare? Check. Kind to your wallet? Check. Ground Beef with Potatoes is the epitome of a perfect meat and potatoes dish! If you have some ground beef and a few potatoes lying around, you’re all set to whip up a mouth-watering meal that everyone will simply adore.

Inspired by Italian flavors, this recipe is akin to a skillet hash but with a saucier twist. It features a scrumptious blend of ground beef, garlic, onions, herbs, and tomatoes. Rather than serving it over pasta, we simmer the potatoes right in the sauce, resulting in a fantastic one-pot skillet dish that requires minimal effort yet delivers maximum taste.



Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2-3 cloves garlic minced
  • ¾ cup chopped red onion or sweet onion
  • 2 teaspoons Italian seasoning
  • 14 ounce can diced tomatoes + 2 cans water
  • 1 ½ pounds russet potatoes peeled and cut into ½ inch cubes
  • ¼ – ½ teaspoon crushed red pepper
  • Salt and pepper
  • Fresh parsley chopped
  • ½ cup shredded Asiago or parmesan cheese


  1. Set out a large 14-inch sauté pan, or a 6-quart pot. Set over medium heat. Add the oil to the skillet. Once hot, add in the ground beef, garlic, onions, and Italian seasoning. Salt and pepper liberally. Break the meat apart with a wooden spoon. Stir and sauté until the beef is cooked through and the onions have softened.
  2. While the beef is cooking, peel and chop the potatoes.
  3. Add the canned tomatoes to the skillet, plus 2 additional cans full of water. Then stir in the chopped potatoes and crushed red pepper. Stir and simmer for 15+ minutes until the potatoes are fork-tender. Taste, and season with additional salt and pepper if needed. The consistency of the dish should be thick yet slightly saucy. Serve warm with a good sprinkling of cheese over the top.


Transfer cooled leftovers to an airtight container, and keep in the fridge for up to 3-4 days.
Technically yes you can, but note that the potatoes will become softer when thawed and reheated. But it will still taste good! Let the leftovers cool and transfer them to an airtight container. Keep in the freezer for up to 3 months.


Serving: 1cups, calories: 325kcal, carbohydrates: 26g, Protein: 16g, fat: 18g, saturated fat: 6g, polyunsaturated fat: 1g, monounsaturated fat: 8g, trans fat: 1g, Cholesterol: 54mg, Sodium: 153mg, potassium: 845mg, fiber: 3g, sugar: 3g, vitamin a: 115iu, vitamin c: 14mg, calcium: 66mg, iron: 3mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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