Cozy Cheeseburger Potato Skillet (Print)

Hearty skillet with beef, potatoes, cheddar and dill pickles. Simple and satisfying for any night.

# Components:

→ Meat

01 - 1 lb ground beef (80/20 recommended)

→ Vegetables

02 - 1 lb Yukon Gold or Russet potatoes, diced into ¾-inch cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup dill pickles, sliced or chopped
06 - 2 green onions, thinly sliced (for garnish)

→ Dairy

07 - 1½ cups shredded sharp cheddar cheese
08 - 2 tbsp unsalted butter

→ Condiments and Sauces

09 - ¼ cup ketchup
10 - 2 tbsp yellow mustard
11 - 2 tbsp mayonnaise (plus extra for drizzling, optional)

→ Pantry Staples

12 - 1 tsp Worcestershire sauce
13 - ½ tsp smoked paprika
14 - ½ tsp dried oregano
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp olive oil

# Directions:

01 - Heat 1 tbsp olive oil and 1 tbsp butter in a large, deep skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and nearly tender, approximately 10-12 minutes. Season generously with salt and pepper. Remove the potatoes from the skillet and set aside on a plate.
02 - In the same skillet, add the remaining olive oil and butter. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Increase the heat to medium-high. Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until thoroughly browned and no pink remains, about 5-6 minutes. Drain off any excess fat if necessary.
04 - Incorporate the Worcestershire sauce, ketchup, mayonnaise, smoked paprika, and dried oregano into the skillet. Mix everything well and allow it to simmer for 2 minutes to meld the flavors.
05 - Return the partially cooked potatoes to the skillet. Gently fold them into the beef mixture to combine. Continue to cook for an additional 3-4 minutes, ensuring the potatoes are heated through and fully tender, until they reach desired tenderness.
06 - Evenly sprinkle the shredded cheddar cheese over the top of the skillet contents. Cover the skillet with a lid and allow the cheese to melt completely, which should take about 2-3 minutes.
07 - Remove the skillet from the heat. Garnish generously with the chopped dill pickles and thinly sliced green onions. For an enhanced richness, drizzle with extra mayonnaise. Serve this comforting skillet meal warm.

# Expert Advice:

01 -
  • Ready in under an hour for busy weeknights
  • Uses simple ingredients you likely already have
  • One pan means minimal cleanup
  • Customizable with your favorite burger toppings
02 -
  • Perfect weeknight solution that satisfies burger cravings without the buns
  • Complete meal in one pan with protein starch and veggies
  • Kid approved even picky eaters clean their plates
  • Versatile base for using up leftover vegetables or cheeses
03 -
  • Always dice potatoes in uniform sizes for even cooking. I aim for ¾ inch cubes which provide the perfect balance of crispy exterior and creamy interior.
  • Let your skillet get properly hot before adding ingredients. The sizzle when food hits the pan should be immediate but not violent.
  • Shred your own cheese rather than using pre shredded varieties. The anti caking agents in packaged shredded cheese prevent it from melting as smoothly.

Back