Introduction

Hey there, friend! Do you ever have those evenings where you just want something utterly comforting, super satisfying, but also ridiculously easy to whip up? You know, the kind of meal that feels like a warm hug after a long day? That’s exactly what this Savory Hamburger Hash recipe is all about! It’s a classic for a reason – simple ingredients, fantastic flavor, and everything comes together beautifully in just one skillet. No fancy tricks, just good honest food that hits the spot every single time. Trust me, this is going to become a staple in your rotation, perfect for busy weeknights or lazy weekends alike!

Why You’ll Love This Recipe

Fast & Easy: Ready in under 40 minutes with minimal fuss.
One-Pan Wonder: Less cleanup means more time for relaxing!
Crowd-Pleasing: Everyone loves a hearty, flavorful hash.
Versatile: Easily customize with your favorite veggies or seasonings.
Budget-Friendly: Made with simple, inexpensive ingredients.

Ingredients

Gather up these simple goodies, and let’s get cooking!

1 pound ground beef: Good old ground beef is the star here, bringing that hearty flavor.
4 medium potatoes, diced: Use whatever kind you have on hand – Russets, Yukon Golds, or red potatoes all work wonderfully. Just make sure they’re cut into roughly equal-sized cubes so they cook evenly.
1 onion, chopped: Adds a sweet, aromatic base to our hash.
2 cloves garlic, minced: Because everything is better with garlic, right?
1 bell pepper, diced: Any color works! It adds a lovely pop of color and fresh flavor.
1 cup frozen mixed vegetables (peas, corn, carrots): The ultimate shortcut! Adds nutrition and sweetness without extra chopping.
2 tablespoons olive oil: For getting everything nicely browned and tender.
1 teaspoon paprika: Lends a warm, slightly smoky flavor.
1 teaspoon salt: Essential for bringing out all the flavors.
1/2 teaspoon black pepper: A little kick to balance the richness.
1/4 cup fresh parsley, chopped: Stirred in at the end for a burst of freshness.
Optional: shredded cheese for topping: Because who doesn’t love a sprinkle of cheese? Cheddar or a Colby Jack blend are great choices.

How to Make It

Alright, let’s get this deliciousness happening in your kitchen!

Step 1: Brown the Beef. Grab your largest skillet (the bigger the better for hash!). Pour in the olive oil and heat it over medium-high heat. Once shimmering, add your ground beef. Break it apart with a spoon as it cooks until it’s nicely browned all the way through. Don’t rush this part; getting good color adds flavor! Drain off any excess fat – I usually just tilt the pan and spoon it out or use a paper towel. Set the browned beef aside for a moment.

Step 2: Soften the Veggies and Potatoes. Now, into that same skillet (with a little bit of the beef drippings left behind for flavor, or add a tiny drizzle more oil if it looks dry), add your diced potatoes, chopped onion, and diced bell pepper. Give everything a good stir. You’re going to cook these, stirring occasionally, until the potatoes are tender when you poke them with a fork and the onion and pepper have softened. This usually takes about 15-20 minutes. Be patient here – tender potatoes are key to great hash!

Step 3: Add the Garlic. Once the veggies are tender, toss in your minced garlic. Stir it around for just about 1 minute. You’ll smell that amazing garlic aroma immediately! Don’t let it burn.

Step 4: Combine and Season. Time to bring the crew back together! Add the cooked ground beef back into the skillet with the potatoes and veggies. Stir in the frozen mixed vegetables, paprika, salt, and black pepper. Give it all a good mix so everything is coated in those lovely seasonings.

Step 5: Heat Through and Crisp. Continue to cook the mixture, stirring occasionally, until the frozen veggies are heated through and everything is nice and hot. If you like a little crispiness on your potatoes (and I definitely do!), let the hash sit without stirring for a few minutes at a time, letting the bottom get golden and slightly crispy. This takes another 5-10 minutes.

Step 6: Finish with Parsley. Right before you serve, stir in that fresh chopped parsley. It brightens everything up beautifully!

And there you have it! Scoop it into bowls and, if you’re feeling it, sprinkle that optional shredded cheese right on top while it’s hot so it gets melty. Enjoy every single bite!

Substitutions & Additions

This hash is wonderfully flexible! Feel free to play around and make it your own:

Different Meat: Ground turkey, ground chicken, or even crumbled cooked sausage would work here.
Veggie Swaps: Don’t have the exact veggies? Try adding chopped zucchini, mushrooms, green beans, or even some wilted spinach at the end.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a little heat. A dash of onion powder or garlic powder could boost the flavor even more.
Herb Power: Swap parsley for fresh chives or cilantro depending on your preference.
Make it Cheesy: Stir cheese directly into the hash during the last few minutes of cooking instead of just topping.
Top with an Egg: A fried or poached egg on top is a classic hash addition and makes it perfect for breakfast or brunch too!

Tips for Success

Even Potato Dice: Cutting your potatoes into similar-sized cubes (about 1/2 to 3/4 inch) ensures they cook at the same rate.
Don’t Crowd the Pan: Use a large enough skillet! If the pan is too full, the ingredients will steam instead of getting that lovely browning and slight crispiness. Cook in two batches if necessary.
Cook Potatoes Until Tender: Make sure your potatoes are fork-tender before adding the other ingredients back in. They won’t soften much more once everything is combined.
Drain the Fat: Ground beef can render a lot of fat. Draining it keeps the hash from being greasy.
Prep Ahead: You can chop the onion, bell pepper, and potatoes earlier in the day (or even the night before) and store them in separate airtight containers in the fridge to save time when you’re ready to cook.

How to Store It

Leftover hash (if there is any!) stores really well. Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. Reheat gently in a skillet over medium heat, stirring occasionally, or in the microwave. Sometimes I add a tiny splash of water or broth when reheating in a skillet to help it along. You could also freeze cooled hash in a freezer-safe container for up to 2-3 months, though the potato texture might change slightly after thawing and reheating.

FAQs

Can I use sweet potatoes? Absolutely! Diced sweet potatoes make a delicious variation. They might cook a little faster than regular potatoes, so keep an eye on them.
What should I serve with this hash? It’s really a complete meal on its own, but if you want something extra, a simple side salad, some crusty bread, or even just ketchup or hot sauce are great options!
Can I make this without the bell pepper? Sure thing! If you’re not a fan of bell peppers or don’t have one, just leave it out. You could add a bit more onion or another veggie instead.
Is this recipe spicy? As written, it’s not spicy at all. The paprika adds warmth, not heat. If you like heat, add a pinch of cayenne or red pepper flakes as suggested in the substitutions section.

Savory Hamburger Hash

A comforting, easy, one-pan meal featuring ground beef, potatoes, and vegetables, ready in under 40 minutes.

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Cook Time 30

Equipment

Large skillet The largest you have

Ingredients

Main Ingredients

1 pound ground beef
4 medium potatoes diced (Russets, Yukon Golds, or red)
1 onion chopped
2 cloves garlic minced
1 bell pepper diced (any color)
1 cup frozen mixed vegetables peas, corn, carrots
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh parsley chopped, for serving
shredded cheese optional topping (Cheddar or Colby Jack blend)

Instructions

Grab your largest skillet. Pour in the olive oil and heat it over medium-high heat.
Once shimmering, add your ground beef. Break it apart with a spoon as it cooks until it's nicely browned all the way through.
Drain off any excess fat. Set the browned beef aside for a moment.
Into that same skillet, add your diced potatoes, chopped onion, and diced bell pepper. Give everything a good stir.
Cook these, stirring occasionally, until the potatoes are tender when you poke them with a fork and the onion and pepper have softened. This usually takes about 15-20 minutes.
Once the veggies are tender, toss in your minced garlic. Stir it around for just about 1 minute. Don't let it burn.
Add the cooked ground beef back into the skillet with the potatoes and veggies. Stir in the frozen mixed vegetables, paprika, salt, and black pepper.
Give it all a good mix so everything is coated in those lovely seasonings.
Continue to cook the mixture, stirring occasionally, until the frozen veggies are heated through and everything is nice and hot. If you like a little crispiness on your potatoes, let the hash sit without stirring for a few minutes at a time, letting the bottom get golden and slightly crispy. This takes another 5-10 minutes.
Right before you serve, stir in that fresh chopped parsley.
Scoop it into bowls and, if using, sprinkle that optional shredded cheese right on top while it's hot so it gets melty. Enjoy!

Notes

Tips for Success:
- Cut potatoes into similar-sized cubes (about 1/2 to 3/4 inch) for even cooking.
- Use a large enough skillet to avoid crowding the pan.
- Cook potatoes until fork-tender before combining with other ingredients.
- Drain excess fat from ground beef.
- You can chop onion, bell pepper, and potatoes ahead of time and store in the fridge.

Storing Leftovers:
- Let hash cool completely.
- Store in an airtight container in the refrigerator for 3-4 days.
- Reheat gently in a skillet or microwave.
- Can be frozen for up to 2-3 months, though potato texture might change.