Country Hamburger Skillet Dinner
Country Hamburger Skillet is a quick easy dinner made with fresh sliced potatoes, ground beef, seasonings, and grated cheese. Sometimes the BEST dishes are the simplest! A true meat and potatoes meal!
This recipe all began because we had been on vacation and I hadn’t gone grocery shopping yet! I knew the time had come! One can only milk the “vacation blues” for as long as humanly possible. I had to cook dinner.
When the pantry is empty what do ya do? Ya put on that thinking cap …(this could take a while). What could I make? Then I remembered! There was a whole garden full of potato’s. (I hope I did? We planted potatoes a few months ago. Surely there were little round orbs out there by now? Please let there be potatoes under those dying plants!)
I marched out the garden with great purpose. Sure I’d strike “gold”. Yukon Gold! (Oh that was a beautiful segue…lol) Lucky for me… I struck gold!!! (Okay, so they don’t look super purty in this photo…but there’s a tummy full of yum under that dirt!)
Time to take those dirty little round orbs and turn them into one quick, easy, magically delicious dinner! One that the men at your nest will absolutely LOVE! (I know cause mine each had two servings!)
How To Make Country Hamburger Skillet Dinner
First you gotta do a little food prep….like washing those taters! Give about 8 of them a good scrub and then slice them thin. (This is what I like to call “Kitchen Therapy”…saves a ton on real therapy. Just have those potatoes! Scrub like you mean business! Whoa…leave a little skin on!)
You’ll also need half of one large onion, sliced thinly.
In a large skillet with a lid, brown one pound of ground beef with 1 tsp. minced garlic. DO NOT DRAIN! We want all those flavored beef drippings for our taters! (Like how I avoided the use of “fat” in that sentence! Lol)
Potatoes and Seasoning
Add in the sliced onions and potatoes. Add Garlic Salt and Coarse Black Pepper. Mix it all together and cover with lid. Reduce heat to low.
Allow to cook for 15 minutes over medium low heat. After 15 minutes of cook time, check skillet and turn mixture so that the bottom ingredients are now on the top.
Cover and cook for another 15 minutes. Repeat the process again if necessary. Once the potatoes are fork tender, remove the lid and allow the potatoes to brown and all the liquid to evaporate.
Finishing touches and garnish
Turn heat off. Sprinkle with 1 1/2 cups of grated Cheddar and Monterey Jack cheese blend. Cover for 5 minutes until cheese is melted.
Garnish with fresh chopped chives.
How’s that for simple?! That is all there is to this wonderful skillet dinner. I didn’t fancy it all up. This is meant to be a “stick ta yer ribs” ranch dinner! You can add a dollop of sour cream or salsa if your “feelin’ it”.
Those garden fresh Yukon Gold’s were “melt in your mouth” buttery good. The flavor from the beef, onions, garlic and seasonings is sublime!
I served this dinner with my garden’s fresh Oven Fried Squash, thick slices of sour dough bread, and a simple fresh fruit salad! It’s SO good!
Nothing like too many scrounge nights to make you appreciate a simple country meal!
A quick, simple, yummy dinner that all the birds at your Nest will enjoy! Not to mention a great way to use up some of that delicious garden produce.
If you love this recipe you might enjoy these other tasty One Dish Meals
- Hamburger Mexican Skillet Recipe
- Instant Pot Cube Steak Fajitas
- Instant Pot Salisbury Steaks with Mashed Potatoes
- Slow Cooker Copy Cat Cafe Rio Chicken
- Slow Cooker Layered Chicken Enchilada Casserole
- Stove Top Skillet Lasagna
- Baked Chicken Cordon Bleu Casserole
- Mexican Ground Beef Lasagna
- Skillet Chicken Thighs in Mushroom Wine Sauce
- Sausage and Cabbage Skillet Dinner from Julia’s Simply Southern
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Happy Nesting!
Printable Recipe Card
Country Hamburger Skillet Dinner
Ingredients
- 1 pound ground beef
- 1/2 a large onion sliced thinly
- 6-8 medium Yukon Gold Potato’s sliced thinly
- 1 tsp. minced garlic
- Garlic Salt
- Coarse Ground Black Pepper
- 1 1/2 cups grated mixed cheddar and monterey jack cheese
- Garnish with fresh chopped chives
Instructions
- In a large skillet, with a lid, over medium low heat, brown 1 pound of ground beef with 1 tsp. minced garlic. DO NOT DRAIN.
- Add sliced potatoes and onions.
- Sprinkle with Garlic Salt and Black Pepper to taste.
- Stir and Cover with lid, keep heat at medium low.
- Allow to cook for 15 minutes. Remove lid, stir bringing ingredients from bottom of the skillet to the top.
- Replace lid. Cook for another 15 minutes. Check and repeat once more if necessary.
- When the potatoes are “fork tender”, turn off heat. Cover meat and potatoes with grated cheese. Replace the lid for an additional 5 minutes. Until cheese is melted.
- Garnish with fresh chopped chives.
- Serve immediately.
Video
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
Overall 4/5.
The onions never stood a chance in the pan and burned like crazy. I will probably do chunks rather than sliced thin. I also did 10-12 minutes rather 15 as stated. Otherwise yum!
You showed to saute the onions with the ground beef in the video, which I should have watched first…. but said to toss the potatoes and onions in together before I putting the lid on.
Hope it doesn’t make too much of a difference…..
Hi Holly!
Honestly it won’t make that much of a difference but I do appreciate you sharing with me. I’ll go fix it so it is more clear.
Thanks. Hope you enjoyed this favorite.
Norine
Oh, please, Yukon Gold potatoes are NOT “buttery.” Their pale-yellow hue does not equal the flavor, texture, or richness of actual butter. That is foolish pretense. Russets have better flavor and smoother texture AND they are less expensive than Golds.
If you serve your guests on smaller plates, are you hoping they “think” you gave them a lot of food? That’s the same delusion as pretending the yellow in Yukon Gold potatoes comes from butter. FALSE!
MG West!
Let me guess…Russet Potato Grower? We are going to have to agree to disagree on this one. Russets have a higher starch content than a Yukon Gold. This is a FACT! Russets produce a lighter fluffier “mashed potato” whereas a Yukon Gold, because it is denser, produces a creamier mashed potato due to it’s lower content of starch. I probably don’t have to tell you this, as you are the “expert” on all things potato! Yukons do have a creamier texture and…buttery flavor to me. You are entitled to think that a Russet does. I do not think a Yukon tastes buttery because of it’s color! That is never even mentioned in my post so I’m not sure why you would make that comparison. To quote you…that is “FALSE!”. Nor did I say the color comes from “butter”! Have a VERY MERRY CHRISTMAS with your Russets and I’ll have one with my BUTTERY CREAMY Yukons! Say “Hi” to the Trolls for me!
Norine
I’ve had this recipe saved to my dinner pins for a couple years and we decided it’s time to try this. Can’t wait. Now, it says to let everything cook with lid on for 15 minutes. During that time we don’t stir at all, correct?
Hi Matthew!
Sorry I didn’t see this until now! We’ve been busy moving our son back home and my head has been on moving boxes all over my house! lol You can stir it if it smells like it is burning. I like to keep the lid on so that everything cooks. This is really such a simple recipe and everyone loves to tweak it to their own liking, which I love, the point being…it’s hard to ruin this one and whatever you do, or did, I’m sure was fine.
Thanks for stopping by. I hope you loved this dish! Have a GREAT weekend.
Norine
I made this for dinner tonight and it was scrumptious! I added 1/2 can cream of mushroom soup and 1 cup beef broth before adding the potatoes. It made a wonderful creamy gravy. This reminds me of a hamburger helper we used to make 40 years ago when first married! I will put this on our favorite recipe file. Thank you!
I LOVE your additions to this recipe! Thanks so much for taking the time to stop by and share. Have a wonderful weekend!
Norine
Oh My ! I was looking for a quick one pot hambburger stove top recipe on this hot hot august day that won’t heat up my kitchen and found yours ! So glad it doesn’t have tomatoes or mushroom soup in it! LOL !! Going to try this tonight and add a few of the tweaks others suggested that match our tastes. What a great basic recipe that sounds like we can use as is, or with whatever is in our pantry. We ALL need a recipe like this. Thanks! 🙂
Hi Kathy!
Thanks so much for stopping by and sharing with us! We love this recipe for all the reasons you stated. It’s a really great recipe right now with the cost of groceries. I love when my readers get creative with this dish! You made my day! Hope you loved the recipe.
Happy Nesting!
Norine
Hi there! I was looking for a simple skillet recipe using some grassfed ground beef and potatoes I had on hand and found yours, and it provided the inspiration for this version. I added a big chopped jalapeno, some New Mexico ground red chile, and some cumin to the recipe. I grated some medium cheddar instead, just because it’s what I had. It was excellent. I used the leftovers topped with fried eggs for breakfast with my favorite salsa on top of it all. Really a wonderful and versatile recipe. Gotta make more! Thanks!
Hi DJ!
I’m LOVING your additions to this recipe! Thank you for sharing. You have given me ideas…and with my old brain that’s always a good thing! Love that you used the leftovers for a yummy breakfast too! I appreciate you stopping by and sharing with us. I know our readers will appreciate your creativity with this simple recipe. I can hardly wait to try your version!
Have a Great Weekend! Come back soon!
Norine
ABSOLUTELY FANTASTIC. I ADDED A LITTLE GREEN PEPPER TO THE MIX AS I HAD IT LEFTOVER FROM STUFFED GREEN PEPPERS. I WOULD RECOMMEND THROWING IT ALL IN THE SKILLET AND COOK AT THE SAME TIME INSTEAD OF BROWNING THE MEAT FIRST IF YOU HAVE LEAN BURGER WHICH IS WHAT THE STEER WE BOUGHT IS. I HALVED THE RECIPE AND WE ATE EVERY BITE. THANKS FOR THE RECIPE.
Hi Amy!
I love your additions! Thanks for sharing your tips. Have a great weekend.
Norine
Great base recipe, very simple, quick and versatile. I followed the recipe mostly but added a can of cream of mushroom soup with about a 1/4 cup water for a little extra flavour and creaminess and used about 3/4 cup of old cheddar instead of suggested cheeses. It was delicious, filling and also made great leftovers, everyone loved it! Thank-you!❤️
Hi Celsea!
I love your additions! Thanks so much for sharing. So glad your family enjoyed this recipe with your wonderful changes.
Norine
I think the meat should be removed before cooking the onions and potatoes, keep the drippings in the pan. It would allow the potatoes contact with the pan and crisp better and not over cook the meat
Hi Jim!
You can certainly do it that way as well. We like “crispy” bits at this nest so this is how I created the recipe. That said, I ALWAYS encourage creativity and putting your own spin on my recipes. I love when someone can take one of my recipes and tweak it to fit their tastes or the needs of their family. Thanks for sharing your tip! I’m sure others will find it helpful. Have a fantastic week and stop by again sometime.
Norine