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