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Homemade dinner
Stewed potatoes with minced meat

Skillet Potatoes with Ground Meat

Tasty and fragrant, made from everyday ingredients, and quick to throw together! Potatoes braised with ground meat come together fast and easily, and all the ingredients are readily available. It's a great way to add some variety to your everyday lunch or dinner!

Julia M.

Recipe author

Composition / ingredients

Servings:

Ground meat

300

Potatoes

Onion

Carrot

Vegetable oil

Tomato paste

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 35 % 9 g

Carbohydrates 50 % 13 g

144 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you braise potatoes with ground meat? Gather the ingredients. You can use any kind of ground meat, or a mix of two. I'm using ground pork. Peel the potatoes ahead of time and rinse off any dirt.
Step 2:

Peel and rinse the onion and carrot. Finely chop the onion and grate the carrot on a coarse grater. Heat a skillet until hot and add a little vegetable oil. Add the chopped onion and carrot and sauté the vegetables for 1–2 minutes.
Step 3:

Next, add the ground meat to the skillet. Cook it with the vegetables for 5 minutes.
Step 4:

Add the tomato paste to the meat, stir, and cook everything together for another 3–5 minutes so the tomato paste can flavor the meat.
Step 5:

Meanwhile, cut the peeled potatoes into small pieces.
Step 6:

Add the prepared potatoes to the skillet with the meat. Stir everything together and cover. Simmer the potatoes and meat over low heat for 15–20 minutes. You can add a little water so the potatoes don't start to scorch.
Step 7:

By the time it's done, the meat will be fully cooked and the potatoes tender. The skillet potatoes with ground meat are ready! Serve them hot on plates, with fresh vegetables on the side. Enjoy!

The right pan matters — the wrong skillet can spoil even the best recipe. Pick a heavy, well-made pan suited to the dish.
Here's a simple way to check whether the oil is hot enough: lower a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Choose a high-smoke-point oil for frying.