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Homemade Hamburger Hash

A comforting, budget-friendly meal that combines ground beef, potatoes, and vegetables for a warm and savory dish perfect for any time of day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15 recommended for flavor) Swap for ground turkey for a lighter, healthy option.
  • 1 large yellow onion, diced Red onion adds a sweeter note.
  • 3 medium russet potatoes, peeled and diced into 1/2-inch cubes Sweet potatoes work well for a festive treat.
  • 1 each bell pepper, diced (any color) Use a mix of colors for visual joy.
  • 2 cloves garlic, minced Shallots make a softer, sweeter swap.
Cooking Essentials
  • 2 tablespoons vegetable oil or olive oil Butter for a richer, nutty aroma.
  • 1 teaspoon smoked paprika Or regular paprika if you prefer a milder taste.
  • 1/2 teaspoon dried thyme or Italian seasoning
  • to taste Salt and black pepper
  • 1/4 cup beef or chicken broth (optional, for deglazing)
  • 2 tablespoons chopped fresh parsley for finishing Chives are lovely, too.
Optional Toppings
  • fried or poached eggs
  • shredded cheddar
  • hot sauce
  • pickled jalapenos

Method
 

Preparation
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering.
  2. Add the diced potatoes in an even layer. Let them sit, undisturbed, for 4 to 5 minutes so they develop a golden crust.
  3. Stir the potatoes, lower heat slightly, and continue to cook for another 6 to 8 minutes, tossing occasionally until tender and browned. Season lightly with salt and pepper. Remove the potatoes to a plate and set aside.
Cooking
  1. In the same skillet, add the remaining tablespoon of oil. Add the diced onion and bell pepper. Sauté for 3 to 4 minutes until the onion is soft and the pepper is slightly blistered.
  2. Push the vegetables to one side of the pan and add the ground beef to the empty space. Break it up with a spatula and let it brown for 4 to 5 minutes.
  3. Stir in the minced garlic, smoked paprika, and thyme. Cook for 30 seconds until fragrant.
  4. Return the potatoes to the skillet and stir everything together. If the pan looks dry, pour in the broth and scrape up the browned bits from the bottom.
  5. Taste and adjust seasoning with salt and pepper. Cook for another 2 to 3 minutes for the flavors to meld and the edges to crisp.
Serving
  1. Serve hot, topped with chopped parsley and optional fried eggs or shredded cheddar.

Notes

Use leftover cooked potatoes to cut cooking time in half. For a vegetarian spin, swap the beef for seasoned crumbled tempeh or lentils.