Spicy Beef and Potato Skillet — All in One Pan
The potatoes are par-boiled, then fried crisp in the pan; onion, garlic and mince follow into the same pan. Paprika, chilli and cumin do the seasoning. 620 kcal and 39 g of protein per serving, ready in 30 minutes.
This is the pan for evenings when it has to be quick but still amount to a proper meal. The trick is the order: potatoes first, on their own, until they are genuinely crisp — then everything else. Throw it all in at once and you get soft potatoes in mince sauce. What you want here is something else entirely.
Ingredients
- 500 g Minced beef (lean beef)
- 500 g Potatoes (baby, halved)
- 1 piece Onion
- 2 cloves Garlic cloves
- 1 tbsp Olive oil
- 1 tbsp Tomato purée
- 1 tsp Paprika powder
- ½ tsp Chilli flakes
- ½ tsp Cumin (ground)
- 1 tsp Salt
- Pepper
- ½ bunch Parsley
Method
- 1
Par-boil the potatoes
Boil the halved potatoes in salted water for 8 to 10 minutes, until just tender. Drain well and let them steam dry — dry potatoes crisp up, wet ones do not.
- 2
Fry the potatoes crisp
Heat the oil in a large pan and fry the potatoes cut side down for 6 to 8 minutes, until golden. Remove and set aside.
- 3
Onion and garlic
Dice the onion, finely chop the garlic and soften both in the same pan for 2 minutes.
- 4
Brown the mince
Add the mince and fry for 6 minutes. Do not stir for the first two minutes, so it develops some colour.
- 5
Season
Stir in the tomato purée, paprika, chilli flakes, cumin, salt and pepper and fry for 1 minute, until fragrant.
- 6
Bring it together
Return the potatoes to the pan and toss everything together gently. Scatter over the parsley and serve hot.
Tips
- The potatoes need the pan to themselves. Fried together with the mince they turn soft instead of crisp — which is why this takes two steps.
- Cumin is the ingredient most likely to be skipped and most missed. It gives the pan its warm, slightly smoky note.
- Leftovers are excellent the next day with a fried egg on top — that turns it into breakfast.
What can I substitute?
Both work the same way. Pork mince comes out a little juicier because of the higher fat content.
For children or sensitive stomachs: same colour, same seasoning, no heat.
Sweet potatoes need no par-boiling, and neither do Brussels sprouts halved and fried straight away.
Coriander pairs particularly well with the cumin; chives are the milder choice.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why do my potatoes not crisp up in the pan?
Usually they are too wet or the pan is too full. Let the par-boiled potatoes steam dry for 2 minutes after draining, and fry them in a single layer — stacked on top of each other they steam themselves soft.
Can I put the potatoes in raw?
Yes, but then they need 15 to 18 minutes covered over medium heat and cook less evenly. Par-boiling is the difference between crisp outside and soft inside, and merely cooked through.
How spicy is the skillet?
With half a teaspoon of chilli flakes it is pleasantly warm rather than genuinely hot. Leave the flakes out for children; for more heat, put chilli oil on the table so everyone seasons their own.
Does this work for meal prep?
Very well. It keeps three to four days in the fridge. The potatoes lose some crispness on reheating — warm it in a pan rather than the microwave and most of it comes back.
What goes with it?
The skillet is a complete meal — meat and carbohydrates are both there. A green salad or a spoonful of yoghurt with lemon alongside makes it lighter and fresher.
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