A skillet full of browned beef, soft-but-crisp potatoes and onions—that’s comfort in one pan. Ground beef potato hash is the kind of meal that works for lazy weeknights, weekend brunches, or a quick dinner when the fridge is low. It’s hearty, forgiving, and comes together with pantry staples. If you enjoy meat-forward snacks and simple skillet cooking, you might also like this crunchy, salty beef pepperoni snack that pairs well with sandwiches and boards.
Why you’ll love this dish
This recipe checks a lot of boxes: fast, inexpensive, filling, and very adaptable. It turns basic ingredients—ground beef, potatoes, onion—into something deeply satisfying with minimal fuss. Perfect for:
- Weeknight dinners when you want something quick but substantial.
- Brunch topped with a fried egg and hot sauce.
- Using up leftover potatoes or a partial onion from the fridge.
“I made this last-minute on a rainy evening and everyone cleaned their plates—crispy potatoes, well-seasoned beef, and no fuss.” — home cook
Beyond the comfort factor, it’s a great "one-skillet" solution that reduces dishes and scales easily for extra mouths.
The cooking process explained
Before you start: this recipe is a straightforward sauté-brown-simmer routine. You’ll soften onions and peppers, brown the beef, then cook the diced potatoes in the same pan until tender and lightly crisped. Total active time is mostly hands-off once the potatoes simmer under the lid. Expect about 25–35 minutes from start to table depending on potato size and skillet heat.
Key technique to keep in mind: don’t overcrowd the pan when browning beef or potatoes—crowding steams rather than browns. If you want extra-crispy potatoes, uncover and increase heat at the end to render a bit of crunch.
What you’ll need
- 1 lb ground beef (80/20 for flavor; leaner if you prefer less fat)
- 4 medium potatoes, diced (russets or Yukon Golds work best)
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or use butter for richer flavor)
- Optional: chopped parsley for garnish
Notes and substitutions:
- Potatoes: smaller dice cooks faster; if in a hurry, parboil for 5 minutes and drain before adding to the skillet.
- Beef: ground turkey or a plant-based ground substitute can be used—adjust seasonings as needed.
- Add smoked paprika, cumin, or red pepper flakes for different flavor profiles.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chopped onion and diced bell pepper. Cook, stirring occasionally, until softened, about 3–5 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t let it burn.
- Add the ground beef. Break it apart with a spatula and brown it thoroughly, seasoning with salt and pepper as it cooks.
- Push the beef-and-vegetable mixture to one side and add the diced potatoes to the empty space (or add them all in and mix—just try not to overcrowd). Toss to coat in oil and meat juices.
- Season everything with a little more salt and pepper, then cover the skillet. Reduce heat to medium-low and let the potatoes cook for 15–20 minutes, stirring occasionally so they cook evenly.
- Uncover for the last few minutes and increase heat slightly to get some edges crisped if you like a crunchy finish.
- Taste and adjust seasoning. Garnish with chopped parsley before serving if desired.
Timing tip: If potatoes are still firm after 20 minutes, continue cooking covered and check every 3–4 minutes.
How to serve Ground Beef Potato Hash
Best served hot straight from the skillet. Try these serving ideas:
- Top each portion with a sunny-side-up or soft-poached egg for brunch.
- Spoon over buttered toast or crisp tortillas for a heartier meal.
- Serve with a simple green salad or quick pickles to cut the richness.
For a meaty board accompaniment or to add a salty cured element to breakfast spreads, consider pairing slices of uncured beef salami alongside the hash; the bright, savory saltiness balances the potatoes nicely.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: For longer storage, freeze in a shallow airtight container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Rewarm in a skillet over medium heat to restore crispness, adding a splash of oil if needed. Microwaving is faster but will soften the potatoes; transfer to a hot pan briefly to reclaim some texture.
- Food safety: Cool to room temperature no longer than 2 hours before refrigerating to avoid bacterial growth.
Helpful cooking tips
- Cut potatoes uniformly so they cook at the same rate; roughly 1/2-inch dice works well.
- Dry the diced potatoes on a towel before adding to the skillet to encourage browning.
- If your pan becomes greasy, spoon off excess fat to prevent sogginess.
- For deeper flavor, brown the beef until slightly caramelized before mixing with the vegetables.
- Use a heavy-bottomed skillet or cast-iron for better heat distribution and browning.
- Taste and salt in stages: a little when browning the beef, and adjust at the end.
Recipe variations
- Mexican-style: Add a teaspoon of ground cumin, a pinch of cayenne, and finish with chopped cilantro and lime.
- Cheesy hash: Stir in shredded cheddar or Monterey Jack in the last minute and let it melt.
- Breakfast skillet: Fold in baby spinach and top with two fried eggs and hot sauce.
- Veggie-forward: Replace beef with chopped mushrooms and crumbled tempeh for a vegetarian twist; increase seasoning and add soy sauce for umami.
- Spicy sausage swap: Use sliced or crumbled chorizo in place of ground beef for a spicy, smoky version.
Common questions
Q: How long does this take to make from start to finish?
A: Plan on about 25–35 minutes total: 10 minutes prep (dice vegetables), 15–20 minutes cooking depending on potato size.
Q: Can I use frozen diced potatoes?
A: Yes—use frozen diced potatoes to save time. Add them directly to the skillet and increase the covered cooking time by a few minutes; be aware they may release more moisture and won’t crisp as well.
Q: How do I get extra-crispy potatoes?
A: After potatoes are tender, remove the lid, raise the heat slightly, and let them brown without stirring too often. Ensure potatoes were patted dry before adding and don’t overcrowd the pan.
Q: Can this be made ahead for meal prep?
A: Absolutely. Cook, cool, and store in portioned containers in the fridge for up to 4 days. Reheat in a skillet to regain texture.
Q: Any allergy-friendly notes?
A: This recipe is naturally gluten-free. For dairy-free, use olive oil instead of butter. For vegetarian or vegan diets, substitute plant-based crumbles and adjust cooking times.
If you want a printable grocery checklist or a version scaled for a crowd, I can format that next—tell me how many servings you need.
Ground Beef Potato Hash
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 for flavor; leaner if you prefer less fat)
- 4 medium potatoes, diced (russets or Yukon Golds work best) Smaller dice cooks faster; parboil for quicker cooking.
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 piece bell pepper, diced (any color)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or use butter for richer flavor)
- Optional: chopped parsley for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and diced bell pepper. Cook, stirring occasionally, until softened, about 3–5 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it burn.
Cooking
- Add the ground beef. Break it apart with a spatula and brown it thoroughly, seasoning with salt and pepper as it cooks.
- Push the beef-and-vegetable mixture to one side and add the diced potatoes to the empty space. Toss to coat in oil and meat juices.
- Season everything with more salt and pepper, then cover the skillet. Reduce heat to medium-low and let the potatoes cook for 15–20 minutes, stirring occasionally.
- Uncover for the last few minutes and increase heat slightly to get some edges crisped if you like a crunchy finish.
- Taste and adjust seasoning. Garnish with chopped parsley before serving if desired.