Ground Beef and Potato Hash

When I was seven, my dad taught me how to make hash on a Saturday morning—he handed me a wooden spoon and said, “Don’t be afraid of the sizzle.” That memory tastes like browned beef, crispy potato edges, and the tiny victory of flipping an egg without breaking the yolk. This ground beef and potato hash feels like that same little triumph: simple, forgiving, and ridiculously comforting. I love how the kitchen fills with the warm, smoky scent of paprika and caramelized onions, and how the potatoes sing with every turn in the skillet. Make this for a lazy weekend breakfast, a weeknight rescue dinner, or whenever you need something honest and satisfying.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe comes together fast, uses pantry-friendly ingredients, and rewards you with crunchy potato edges, savory browned beef, and a soft egg yolk you can break with theatrical flair. It’s the kind of dish that smells like home and tastes like comfort—meaty, slightly smoky, with pops of sweetness from onions and bell pepper. Plus, it tolerates creativity: swap, add, or omit without drama. It’s so forgiving even your microwave leftovers might forgive you later.

Ingredients

For the Main Dish:

• 1 lb ground beef (80/20 for best flavor)
• 1½ lbs russet or Yukon Gold potatoes (about 3 medium), peeled or scrubbed
• 1 medium yellow onion, diced (about 1 cup)
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter (optional for richness)
• 1 tsp smoked paprika
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley or green onions, for garnish
• 4 eggs (optional, for serving)

For the Sauce / Garnish (if applicable):

• Hot sauce or ketchup, for serving
• 1/4 cup sour cream or plain Greek yogurt (optional)

How I Make It

Step 1:

Cube the potatoes into roughly ½-inch pieces so they crisp evenly. Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers and smells fruity, add the potatoes in a single layer. Let them cook undisturbed for a few minutes until the bottoms develop golden, crispy edges—you’ll hear a satisfying sizzle. Flip occasionally and season with a pinch of salt.

Step 2:

After about 10–12 minutes, when the potatoes show golden crusts and tender centers, push them to the sides of the skillet to make room. Add the 1 lb ground beef to the center and break it up with a spatula. Brown the meat for about 4–6 minutes, stirring so it cooks evenly. Don’t overcrowd the pan; brown bits make flavor. Sprinkle in smoked paprika, salt, and pepper.

Step 3:

Add the diced onion and bell pepper to the pan and sauté until the onion becomes translucent and edges caramelize—listen for gentle sizzling and breathe in that sweet onion aroma. Stir in the minced garlic and 1 tbsp Worcestershire sauce for a savory lift. If the pan looks dry, add the 1 tbsp butter now for gloss and extra flavor.

Step 4:

Toss the browned beef with the potatoes and vegetables so everything mixes into pockets of crispy and tender. Taste and adjust seasoning—add a pinch more salt or a dash of hot sauce. Cook another 3–4 minutes so the flavors marry and the potatoes finish crisping. You want a mix of crunchy edges and soft centers.

Step 5:

If you’re serving with eggs, clear small wells in the hash and crack an egg into each. Cover the skillet and cook on medium-low until whites set and yolks reach your preferred doneness—about 4–6 minutes for runny yolks. Sprinkle with 2 tbsp chopped parsley or green onions and serve straight from the skillet with hot sauce or sour cream on the side.

Pro Tips

• Use 80/20 ground beef for flavor and enough fat to keep the potatoes from sticking. If you prefer lean, add a splash of oil when browning.
• Don’t stir the potatoes constantly. Let them sit so they form crispy, golden edges—that’s flavor building.
• If you want extra-crispy potatoes, par-cook them in the microwave for 3 minutes before the pan. They’ll crisp faster with less oil.
• Make this in a cast-iron skillet if you have one; it builds the best crust and holds heat beautifully.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and cook time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or chicken—the hash stays tasty but leaner; add a touch more oil for moisture.
• Make it vegetarian: use 1 lb crumbled tempeh or a can of rinsed and smashed chickpeas; boost spices for depth.
• For dairy-free, replace butter with an extra tablespoon of olive oil—flavor shifts slightly but stays delicious.
• Keep it gluten-free by skipping Worcestershire or using a gluten-free variety.

Variations & Tips

• Spicy: add 1 tsp chipotle powder and finish with chopped jalapeños.
• Kid-friendly: skip the Worcestershire and spice; serve with ketchup on the side.
• Herby: stir in 1 tbsp fresh thyme or dill for brightness.
• Cheesy: sprinkle ½ cup shredded cheddar over the hot hash and cover until melted.
• Breakfast for dinner twist: fold in cooked, crumbled breakfast sausage and top with hollandaise.
• Creative twist: stir in ½ cup kimchi at the end for a tangy, umami kick.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the hash up to 24 hours ahead, cool, and store in an airtight container in the fridge. Reheat in a skillet over medium heat so the potatoes crisp up again—add a splash of oil if needed.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans so you don’t overcrowd. You may need an extra 5–10 minutes to get everything nicely browned.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so ¾ tbsp) if you skip the butter.

How do I know it’s done?

Look for golden, crisp edges on the potatoes, browned meat with no pink, and aromatic onion and pepper. If using eggs, whites should set and yolks should wobble to your liking.

What if I don’t have ingredient X?

No problem. Substitute bell pepper with extra onion or a handful of frozen peas. If you lack Worcestershire, use a splash of soy sauce plus a pinch of sugar for similar savory depth.

How I Like to Serve It

I love this hash with a fried egg and a drizzle of hot sauce for breakfast, or with a simple green salad for a light dinner. On cold evenings, pair it with a glass of bold red wine; for brunch, serve alongside toast and a pot of strong coffee. It fits potlucks, lazy Saturdays, and any moment you want food that feels like a hug.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat in a skillet for best texture.
• Ground beef should reach an internal temp of 160°F for safety—use a meat thermometer if you want to be exact.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!