Sloppy Joe Potato Skillet

There’s a moment in every busy weeknight when the smell of something rich, tangy, and homey drifting from the stove feels like a warm hug. This Sloppy Joe Potato Skillet fills the kitchen with that exact scent: browned beef caramelized with onions and peppers, tomato sauce caramel notes, and melted cheddar bubbling over diced potatoes. The textures are a delight — crispy-edged potato cubes give way to saucy, savory meat, and the sharpness of cheddar cuts through with creamy richness. One spoonful is cozy comfort with a playful twist.

This recipe shines when you need a one-pan dinner that feeds a hungry family, impresses at casual gatherings, or doubles as a hearty brunch. It’s weeknight-friendly, forgiving if you’re multitasking, and perfect for cool weather evenings when you want something that feels like tradition without the fuss. If you love skillet breakfasts, you might also enjoy this Bacon Potato Frittata for another go-to skillet meal.

At a Glance

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 generous portions
Difficulty Level: Easy — beginner-friendly, one-skillet method

Nutrition Highlights

Nutrition per serving (estimate — serves 4)

Calories: ~540 kcal
Protein: ~31 g
Carbohydrates: ~34 g
Fat: ~31 g
Fiber: ~5 g
Sodium: ~400 mg (varies by ingredient brands)

Notes on accuracy: These values are approximate estimates calculated using nutrient values from USDA FoodData Central and commonly reported product values for ingredients like ground beef and cheddar cheese. Actual nutrition will vary depending on specific brands, lean percentages (use lean turkey or 93% beef to lower fat), and exact portion sizes. For tailored dietary guidance, consult resources such as the Mayo Clinic or your registered dietitian.

Why You’ll Love It

Comfort with a kick: The tangy-sweet sloppy joe sauce meets fluffy, golden potato for a comfort-food mashup that’s both nostalgic and new.
Crowd-pleasing and social: It’s an easy skillet to put on the table family-style — everyone can help themselves and it travels well to potlucks.
Efficient and flexible: One pan from stovetop to table, minimal cleanup, and simple swaps let you adapt for health goals or ingredient availability.
Seasonally versatile: Feed a crowd in cooler months or turn it into a hearty weekend brunch by topping with a fried egg.

How to Make Sloppy Joe Potato Skillet

Ingredients

1 lb (450 g) ground beef (or ground turkey for a leaner option)
4 medium potatoes (about 600 g total), diced into 1/2-inch cubes
1 small onion, diced (about 1 cup)
1 bell pepper, diced (any color)
1 cup (240 ml) tomato sauce
2 tbsp Worcestershire sauce
1 cup (about 113 g) shredded cheddar cheese
1 tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil (for cooking)
Chopped green onions for garnish, to taste

Optional ingredients and substitutions

Use 1 tsp smoked paprika or 1/2 tsp chili powder for extra warmth.
Swap ground turkey or a plant-based crumbled beef for a leaner or vegetarian version.
For lower sodium, use reduced-sodium tomato sauce and low-sodium Worcestershire.
Replace cheddar with pepper jack for a spicy twist or Monterey Jack for milder meltiness.
Add a splash (1 tbsp) of apple cider vinegar or a teaspoon of brown sugar to tweak sweet-tang balance.

Preparation, Cooking, Serving

Prep the potatoes: Rinse, dry, and dice potatoes into roughly 1/2-inch cubes so they cook evenly. Parboil for 5 minutes if you want faster skillet browning and a softer interior (optional). Drain and pat dry.
Heat the skillet: In a large, heavy skillet (10–12 inch), warm 1 tbsp olive oil over medium-high heat. Add the diced potatoes in a single layer. Cook, turning occasionally, until golden brown and crisp in spots, about 8–10 minutes. Remove potatoes to a plate.
Brown the aromatics and beef: Add remaining 1 tbsp olive oil to the skillet. Add the diced onion and bell pepper; sauté until softened, 3–4 minutes. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.
Build the Sloppy Joe sauce: Stir in the tomato sauce, Worcestershire sauce, garlic powder, and a generous pinch of salt and pepper. Simmer for 3–4 minutes to meld flavors. Taste and adjust seasoning.
Combine and finish: Return the browned potatoes to the skillet, stirring to coat with the sauce. Reduce heat to low, sprinkle shredded cheddar evenly over the top, cover the skillet for 2–3 minutes until cheese melts and the mixture is heated through.
Garnish and serve: Scatter chopped green onions over the skillet and serve hot.

Practical tips

Avoid overmixing when browning beef to allow nice caramelization.
If the sauce seems too thin, simmer uncovered a few minutes; too thick, add 2–3 tbsp water.
Check potato doneness by piercing with a fork — tender centers mean ready.

Serving Suggestions

Serve it family-style straight from the skillet with crusty bread for scooping.
Spoon it over toasted sourdough, rice, or buttered noodles for a hearty plate.
Top each serving with a fried or poached egg for brunch.
For a lighter take, serve over a bed of mixed greens or simple steamed veggies.
Make sliders: scoop onto small rolls for handheld sloppy joe-style sandwiches.
Pair with a crisp iced tea or a cold lager; for brunch, pair with coffee.

Try it alongside a fluffy scramble variation like this Cheesy Potato Egg Scramble for a complete brunch spread.

Keeping it Fresh

Room temperature: Do not leave cooked Sloppy Joe Potato Skillet out for more than 2 hours (1 hour if above 90°F) — per food-safety guidelines.
Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop over low heat (add a splash of water) or in the microwave until steaming hot.
Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. To keep texture, reheat slowly and add a little liquid if the potatoes dry out.

Pro Tips & Tricks

Best potato type: Yukon Golds hold shape well and get a creamy interior with crisp edges; russets break down more and give a softer, fluffier texture.
Browning matters: Don’t rush the potato browning stage — those crisp edges add textural contrast to the saucy beef.
Cheese strategy: Stir half the cheese into the skillet and sprinkle the rest on top to get gooey stretches and a browned top.
Texture cues: If your mixture is watery, simmer uncovered on medium-low for 3–5 minutes; if it’s sticking, add 1–2 tablespoons of water or broth and reduce heat.
Flavor layering: Season in stages — a little salt when you brown the beef, then adjust after adding sauce so you don’t over-salt.

Creative Twists

Vegan version

Use 1 lb plant-based ground meat crumbles or sauteed lentils (1.5 cups cooked) and swap cheddar for vegan shredded cheese. Use olive oil or vegan butter; consider adding a splash of soy sauce for umami.

Cheesy barbecue variation

Replace tomato sauce + Worcestershire with 1/2 cup tomato sauce + 1/2 cup barbecue sauce; swap cheddar for smoked gouda for a smoky-sweet skillet.

Mexican-inspired skillet

Add 1 cup corn, 1 tsp cumin, and 1/2 tsp chili powder; finish with cilantro and a squeeze of lime. Top with crumbled cotija instead of cheddar.

Health-first swap

Use 1 lb lean ground turkey, skip the oil or use cooking spray, and add extra bell pepper and mushrooms to increase veggies while reducing calories.

Recipe Q&A

Q: Can I use frozen diced potatoes?
A: Yes — thaw and pat dry first. Frozen potatoes may release more moisture, so give them time to crisp up in the skillet.

Q: How do I prevent the potatoes from being soggy?
A: Dry them thoroughly after rinsing (or parboiling), avoid overcrowding the pan, and let them brown undisturbed for best crisping.

Q: Can I make this ahead and reheat?
A: Yes. Prepare fully, cool, and refrigerate in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water or in the oven at 350°F until heated through.

Q: What’s a good low-fat swap?
A: Use 93% lean ground turkey or beef, reduce or omit added oil, and use a reduced-fat cheese or smaller amount of full-fat cheese.

Q: Is this safe for reheating from frozen?
A: Thaw in the refrigerator overnight, then reheat until steaming hot (165°F internal temperature). If reheating from frozen, add a little liquid and warm slowly to avoid uneven heating.

Conclusion

This Sloppy Joe Potato Skillet is an easy, soulful dish that balances hearty potatoes with tangy, saucy beef and melty cheese — ideal for feeding a family or bringing to a casual gathering. Try it as written or use the creative twists to match your weeknight vibe. For another take on the classic skillet idea, check out this detailed Sloppy Joe Potato Skillet inspiration from Sloppy Joe Potato Skillet – Cooking in the Midwest, and for a cheesier spin, see the version at Cheesy Sloppy Joe Potato Skillet – Stef’s Eats and Sweets.

If you make this skillet, I’d love to hear how you customize it — leave a comment or share a photo and join our little community of home cooks.