I cook fast on weeknights and this Hamburger Hash is what I reach for when the fridge has a few stray potatoes and a pound of ground beef, it smells like dinner coming together in the pan and it feeds everyone without fuss.
Why You’ll Love It
This recipe works because it is quick, forgiving, and uses simple ingredients you probably already have, it comes together in one skillet so cleanup is easy, and it suits breakfast, lunch, or a fast weeknight dinner — picky eaters get the beef and potatoes while adults can finish with hot sauce or a fried egg.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 1 lb (450 g) ground beef 80 20
- 1 lb (450 g) russet potatoes peeled and diced small
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tbsp vegetable oil or olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley optional
- 4 large eggs optional for topping
- 1 slice sourdough or crusty bread per 2 servings optional
Instructions
- Heat a large cast iron or heavy skillet over medium high heat, add 1 tbsp oil and when shimmering add diced potatoes in an even layer, season with a pinch of salt, and cook without stirring for 4 minutes to get a golden sear.
- Stir the potatoes and continue to cook 6 to 8 minutes until tender and browned, move them to one side of the skillet and add the remaining 1 tbsp oil.
- Add the ground beef to the empty side, break it up and cook until no longer pink about 5 minutes, season with smoked paprika salt and pepper and stir in the diced onion and bell pepper.
- When the vegetables begin to soften add the garlic and Worcestershire sauce, combine the beef and potatoes and press down to brown for another 2 minutes, taste and adjust seasoning.
- If using eggs make four small wells in the hash and crack an egg into each well, reduce heat to low, cover and cook until whites are set and yolks reach desired doneness about 4 minutes for runny yolks.
- Sprinkle with chopped parsley, serve straight from the skillet with toasted sourdough slices on the side.
Recipe Variations
- Tex Mex Hash Swap smoked paprika for cumin and chili powder add a jalapeño and top with shredded cheese and cilantro.
- Veggie Forward Use plant based crumbles and add extra mushrooms and zucchini for more veg and less meat.
- Breakfast Deluxe Stir in shredded cheddar in the last minute and top each serving with a fried egg and hot sauce.
- Low Carb Swap potatoes for chopped cauliflower or turnips and reduce cook time until just tender.
Make Ahead: You can dice the potatoes and vegetables up to 2 days ahead and store in airtight containers in the fridge, cooked hash keeps well for 3 to 4 days in the refrigerator and reheats in a skillet over medium heat with a splash of oil, eggs should be cooked fresh but you can reheat the hash and fry eggs to order.
Frequently Asked Questions
Can I make Hamburger Hash with leaner beef
Yes use 90 10 or 93 7 but you may need a little more oil to brown the potatoes since there is less fat in the meat
How do I keep the potatoes from getting mushy
Cut them into small even pieces dry them well before cooking and avoid crowding the pan so they brown instead of steam
Can I freeze this hash
Cooked hash freezes well for up to 2 months cool completely then pack in airtight containers, thaw overnight in the fridge and reheat in a skillet
Is there a vegetarian substitute for the ground beef
Use cooked lentils or a plant based ground beef alternative and adjust seasoning to taste
Hamburger Hash
This recipe works because it is quick, forgiving, and uses simple ingredients you probably already have, it comes together in one skillet so cleanup is easy, and it suits breakfast, lunch, or a fast weeknight dinner — picky eaters get the beef and potatoes while adults can finish with hot sauce or a fried egg.
Ingredients
- 1 lb (450 g) ground beef 80 20
- 1 lb (450 g) russet potatoes peeled and diced small
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tbsp vegetable oil or olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley optional
- 4 large eggs optional for topping
- 1 slice sourdough or crusty bread per 2 servings optional
Instructions
- Heat a large cast iron or heavy skillet over medium high heat, add 1 tbsp oil and when shimmering add diced potatoes in an even layer, season with a pinch of salt, and cook without stirring for 4 minutes to get a golden sear.
- Stir the potatoes and continue to cook 6 to 8 minutes until tender and browned, move them to one side of the skillet and add the remaining 1 tbsp oil.
- Add the ground beef to the empty side, break it up and cook until no longer pink about 5 minutes, season with smoked paprika salt and pepper and stir in the diced onion and bell pepper.
- When the vegetables begin to soften add the garlic and Worcestershire sauce, combine the beef and potatoes and press down to brown for another 2 minutes, taste and adjust seasoning.
- If using eggs make four small wells in the hash and crack an egg into each well, reduce heat to low, cover and cook until whites are set and yolks reach desired doneness about 4 minutes for runny yolks.
- Sprinkle with chopped parsley, serve straight from the skillet with toasted sourdough slices on the side.
Conclusion
This Hamburger Hash is a weekday workhorse that cooks fast, cleans up fast, and satisfies everyone at the table, the method is flexible so you can tweak spices add more vegetables or swap proteins with confidence, cook a batch, make it your own, and enjoy a simple one skillet meal any night.
