Poor Man’s Meal
Some meals stick with you, not because they’re fancy or complicated, but because they get the job done. That’s exactly what I love about Poor Man’s Meal. It’s the kind of dish you turn to when the fridge is looking empty, the grocery bill feels a little too high, or you just want something simple and satisfying.
Back when I was first learning how to stretch a dollar and still eat well, this recipe became a go-to. It uses pantry staples, comes together in one skillet, and makes the house smell like someone’s grandma is cooking. You don’t need a special occasion for this one. You just need a big spoon, a little seasoning, and some hungry folks to feed.
It’s easy, quick, and hearty. It’s just what you need when time is short and the family is hungry.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!
Ingredients
- Potatoes – You can use any kind of potatoes in this recipe. Just dice them small so they cook quickly.
- Onion – Yellow or brown onion are my pick for this dish. Without a lot of other seasonings, it needs the punchy onion flavor.
- Ground beef – 80/20 ground beef is fine; you don’t have to buy the expensive lean beef.
- Canned tomatoes – You can use diced tomatoes; you’ll add the juice and all.
- Vegetable oil – Or any other neutral cooking oil.
- Salt and pepper
- Paprika or garlic powder – Smoked paprika and a touch of garlic powder give this dish a bunch of flavor!
How To Make Poor Man’s Meal
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the vegetable oil in a cast-iron skillet over medium heat. The cast iron helps with even browning; nonstick makes cleanup easier.
Peel and dice the potatoes using a sharp chef’s knife or vegetable chopper, then add them to a skillet or Dutch oven. Cook for 8 to 10 minutes, stirring occasionally with a silicone spatula until they begin to soften and brown.
Dice the onion with a mini food chopper and stir it into the skillet. Cook for 3 to 4 minutes until translucent. Or just dice them. Up to you.
Push everything to one side of the skillet and add the ground beef. Break it up with a meat chopper tool and cook until browned.
Drain excess grease then stir the beef into the potatoes and onions. Pour in the diced tomatoes with juice and mix well.
Season with salt, pepper, and optional paprika or garlic powder. Cover with a lid or foil and simmer for 10 minutes, stirring occasionally, until potatoes are tender and flavors are combined.
Serve hot with a large spoon, straight from the skillet or into bowls.
Chef Jenn’s Tips
- To save time, peel and dice the potatoes ahead and store them in water in the fridge.
- Want more flavor? Add a splash of Worcestershire sauce or a sprinkle of shredded cheddar on top.
- Feel free to swap in frozen diced potatoes in a pinch, just thaw them first and reduce the cooking time slightly.
Recommended
Make It A Meal
Serve this Poor Man’s Meal with a side of buttered bread, cornbread, or even a simple salad to balance out the hearty meat and potatoes. If you’re feeding a crowd or have big appetites at the table, a fried egg on top makes it feel like a diner-style plate.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with a splash of water to keep it from drying out. This dish also freezes well—cool it completely, transfer to freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Poor Man’s Meal
Ingredients
- 4 medium potatoes peeled and diced
- 1 medium onion diced
- 1 pound ground beef
- 14.5 ounces tomatoes diced, undrained
- 2 tablespoons vegetable oil
- salt to taste
- pepper to taste
- pinch paprika optional
- pinch garlic powder optional
Instructions
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Add the diced potatoes and cook for 8 to 10 minutes, stirring occasionally, until they begin to soften and take on a little color.
- Stir in the diced onions and cook for another 3 to 4 minutes, until the onions are translucent and fragrant.
- Push the potatoes and onions to one side of the skillet to make room for the beef.
- Add the ground beef and cook, breaking it up with a spoon or meat chopper, until fully browned. Drain any excess grease if needed using a spoon or by tilting the pan carefully.
- Mix the beef with the potatoes and onions until well combined.
- Pour in the undrained diced tomatoes and stir everything together.
- Season with salt, pepper, and a pinch of paprika or garlic powder if you’re using them.
- Cover the skillet and simmer for about 10 minutes, stirring once or twice, until the potatoes are tender and the flavors have come together.
- Serve hot, straight from the skillet, or scoop into bowls and enjoy every hearty, nostalgic bite.
Notes
Chef Jenn’s Tips
- To save time, peel and dice the potatoes ahead and store them in water in the fridge.
- Want more flavor? Add a splash of Worcestershire sauce or a sprinkle of shredded cheddar on top.
- Don’t skip the seasoning; this recipe is simple, so salt, pepper, and that optional paprika go a long way.
- Feel free to swap in frozen diced potatoes in a pinch, just thaw them first and reduce the cooking time slightly.
