Beef and potato hash is a skillet meal with browned ground beef, tender potatoes, peppers, and simple savory seasonings.
It works well for breakfast, brunch, or an easy weeknight dinner, especially when you want a filling one-pan meal.
Beef and Potato Hash
40 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients
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How to Make Beef and Potato Hash
-
Prep the ingredients
Cut the potatoes into ¾-inch cubes, because that size cooks through without turning overly soft.
Dice the onion and bell peppers, and measure the seasonings before heating the skillet.
-
Brown the beef separately
Heat a large skillet over medium-high heat, then brown the beef separately for deeper caramelization.
Break it into crumbles, cook until no pink remains, then transfer it to a plate.
Drain off excess fat if needed, but leave a light coating for flavor.
-
Cook the potatoes and onion
Add the olive oil, then cook the potatoes and onion until the edges start to brown.
Stir every few minutes so the cubes form crusty spots without breaking apart.
-
Season and steam the potatoes
Stir in the smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper.
Pour in the beef broth and Worcestershire sauce, using only enough broth to finish the potatoes.
This small amount keeps the mixture hash-like instead of turning it saucy.
Cover the skillet and cook until the potatoes are tender.
-
Add the peppers and beef
Stir in the bell peppers later so they keep some texture and bright color.
Return the beef to the skillet and toss everything together.
-
Reduce and serve
Uncover the skillet for the final few minutes to reduce the broth and concentrate the beefy flavor.
Taste and adjust the seasoning, then serve hot.
Substitutions
- Yukon Gold potatoes for red potatoes
- Red potatoes hold their shape well and give a slightly firmer bite with a clean, buttery flavor.
- Worcestershire sauce for soy sauce and balsamic vinegar
- This swap keeps the savory depth, adds mild sweetness, and still helps the hash taste rich and balanced.
- Red and green bell peppers for poblano and orange bell pepper
- Poblano brings gentle heat, while orange bell pepper adds sweetness and keeps the skillet colorful.
Tips
- Use a wide skillet
- A 12-inch skillet gives the potatoes more surface area, which helps them brown instead of steam.
- Leave the beef alone at first
- Let the beef sit briefly before stirring so it develops darker edges and stronger savory flavor.
- Cover only until tender
- Keep the skillet covered just until the potatoes soften, or the trapped steam can dull the crust.
- Finish with fresh herbs
- A little chopped parsley or chives adds color and a fresh note against the rich beef.
Nutrition Facts *
| Energy | 443 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 14 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my potatoes still firm?
- The cubes were likely too large or the heat was too high. Add two tablespoons broth, cover, and cook a few minutes longer.
- Why did my hash turn watery?
- Too much broth or crowded ingredients can create steam. Uncover the skillet and cook until the liquid reduces.
- Can I make this ahead?
- Yes, and the flavor stays great for several days. Reheat it in a skillet so the potatoes crisp again.
- How do I keep the beef from tasting dry?
- Use lean beef, but avoid overcooking it during the first browning. Return it near the end so it stays juicy.
Serving Suggestions
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