Classic Hamburger Hash
A hearty, one-pan comfort food that transforms simple ground beef and potatoes into a crispy, savory, satisfying meal. Perfect for breakfast, lunch, or dinner!
Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4-6
Ingredients
· 1 lb ground beef (80/20 works well)
· 4 cups peeled and diced potatoes (about 3-4 medium russets or Yukon Golds)
· 1 medium onion, diced
· 1 bell pepper (any color), diced
· 2-3 garlic cloves, minced
· 2 tbsp vegetable oil or bacon grease, divided
· 1 tsp paprika
· ½ tsp dried thyme or oregano
· Salt and black pepper to taste
· Worcestershire sauce (optional, about 1 tbsp)
· Chopped fresh parsley for garnish
Optional Add-Ins:
· Cheese: Shredded cheddar sprinkled on top at the end
· Vegetables: Diced carrots, corn, or peas added with the peppers
· Spicy Kick: Diced jalapeños or a dash of hot sauce
· Breakfast Style: Top with fried or poached eggs
Instructions
- Prep the Potatoes
· Dice potatoes into ½-inch cubes. For faster cooking, you can parboil them for 5-7 minutes until just tender, then drain thoroughly. This step is optional but helps ensure tender potatoes with crispy edges.
- Brown the Beef
· In a large skillet or cast-iron pan over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through.
· Season with salt, pepper, and a splash of Worcestershire sauce if using. Remove beef with a slotted spoon, leaving drippings in the pan.
- Cook the Potatoes & Veggies
· Add 1 tbsp oil to the beef drippings in the pan. Add potatoes in a single layer (cook in batches if needed). Cook undisturbed for 5-6 minutes to develop a golden crust.
· Stir, then add the onion and bell pepper. Cook for another 5-7 minutes, stirring occasionally, until potatoes are tender and veggies are softened.
· Add the garlic, paprika, thyme, salt, and pepper. Cook for 1 more minute until fragrant.
- Combine & Crisp
· Return the cooked beef to the pan. Mix everything together.
· Press the hash down into an even layer with a spatula. Let it cook undisturbed over medium heat for 4-5 minutes to form a crispy bottom.
· Flip sections over and repeat to crisp the other side (you don’t need to flip it like a pancake—just stir and press again).
- Serve
· Taste and adjust seasoning. Garnish with fresh parsley.
· Serve hot directly from the skillet.
Success Tips
· Dry Potatoes: Pat diced potatoes dry before cooking for better browning.
· Don’t Crowd the Pan: Cook potatoes in batches if needed to avoid steaming.
· Cast Iron is Ideal: It provides even heat and an excellent crust.
· Press for Crispiness: The undisturbed cooking time is key for that classic hash texture.
Serving Suggestions
· Breakfast: Top with fried or poached eggs and hot sauce.
· Dinner: Serve with a side of green beans, cornbread, or a simple salad.
· With Condiments: Ketchup, BBQ sauce, or sour cream on the side.
Storage & Reheating
· Refrigerate: Store in an airtight container for up to 4 days.
· Freeze: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
· Reheat: Best reheated in a skillet with a little oil to recrisp. Microwave will soften the texture.
Delicious Variations
· Corned Beef Hash: Substitute cooked, diced corned beef for ground beef.
· Cheeseburger Hash: Stir in 1 cup shredded cheddar at the end and melt.
· Southwest Hash: Add 1 tsp cumin, ½ tsp chili powder, and a can of drained black beans.
· Shepherd’s Hash: Use ground lamb and add diced carrots and peas.
Warm, filling, and endlessly adaptable—hamburger hash is a true classic!