Ground Beef Potato Hash
A comforting skillet dish featuring browned beef, crispy potatoes, and sautéed onions, perfect for quick weeknight dinners or brunch topped with an egg.
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.
Notes
If potatoes are still firm after 20 minutes, continue cooking covered and check every 3–4 minutes. For deeper flavor, brown the beef until slightly caramelized before mixing with the vegetables.