Beef and Mushroom-topped Potato Wedges – a delicious recipe with lean ground beef, potatoes, mushrooms, green onions, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pierce potatoes in several places; place on paper towel in microwave oven.
2
Microwave on high 10 to 11 minutes or until tender; rearrange halfway through cooking.
3
Meanwhile, in large non-stick skillet, brown ground beef, mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles.
4
Pour off drippings; season with salt and pepper.
5
Reduce heat to low.
6
Stir in gravy and sour half-and-half; heat through, stirring occasionally.
7
Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves.
8
Arrange 4 potato pieces on each plate; top with 1/4 of the beef mixture.
9
Sprinkle with remaining green onions, if desired.
422
kcal
Calories
27
g
Fat
13
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb lean ground beef, 2 large potatoes, 2 cups sliced mushrooms, 2 tablespoons chopped green onions, and more.
Yes, Beef and Mushroom-topped Potato Wedges falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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