Crispy Beef Potato Cheddar Skillet

Crisp potatoes and savory beef tucked under a cheddar blanket. Let the potatoes sit on the hot pan before turning to develop a crisp crust.

Why you’ll love this recipe

• Crisp potatoes and savory beef tucked under a cheddar blanket.
• Let the potatoes sit on the hot pan before turning to develop a crisp crust.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground beef
• 12 oz potatoes, 1/2-inch cubes
• 1/2 cup cheddar, shredded
• 1/2 onion, diced
• 1 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat half the oil in a wide skillet

   Heat half the oil in a wide skillet. Add potatoes and water; cover over medium heat for 8 minutes.

2. 02

   Build the flavor

   Uncover and brown for 4 minutes, then transfer potatoes to a plate.

3. 03

   Add remaining oil, onion and beef

   Add remaining oil, onion and beef. Cook 8–10 minutes, breaking the beef into crumbles, until it reaches 160°F.

4. 04

   Bring it together

   Return potatoes, scatter cheddar on top and cover on low for 2 minutes until melted.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Let the potatoes sit on the hot pan before turning to develop a crisp crust.

Make it your own

Use Monterey Jack instead of cheddar; it melts just as readily.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.