Homemade Hamburger Hash
This comforting Homemade Hamburger Hash is a hearty, one-pan meal perfect for any time of day, delivering satisfying flavors with minimal effort. Featuring tender potatoes, seasoned ground beef, and colorful vegetables, it's a versatile dish that comes together quickly for a delicious family favorite. Enjoy a warm, rustic skillet meal that's both nourishing and incredibly flavorful.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- It's a complete meal in one pan, simplifying cleanup.
- Hearty and satisfying, perfect for a filling breakfast, lunch, or dinner.
- Highly customizable with your favorite vegetables and spices.
- Comes together quickly, making it ideal for busy weeknights.
- Utilizes budget-friendly ingredients for an economical meal.
Ingredients
- 450 g (1 lb) ground beef, 80/20 lean for best flavor
- 30 ml (2 tablespoons) olive oil or unsalted butter
- 1 medium onion, finely diced
- 3 medium potatoes (about 450 g), peeled and diced into small, uniform 1.5 cm (½ inch) cubes
- 1 red bell pepper, cored, deseeded, and finely diced
- 2 cloves garlic, minced
- 5 ml (1 teaspoon) sweet paprika
- 2.5 ml (½ teaspoon) salt, or to taste
- 2.5 ml (½ teaspoon) freshly ground black pepper
- 2.5 ml (½ teaspoon) dried thyme or dried oregano
- 1.25 ml (¼ teaspoon) chili powder (optional, for a subtle kick)
- 60 ml (¼ cup) beef broth or water
- 30 ml (2 tablespoons) ketchup (optional, for a touch of sweetness and depth)
- 30 ml (2 tablespoons) chopped fresh parsley (optional, for garnish)
Instructions
- Heat the olive oil or melt the butter in a large, heavy-bottomed skillet (preferably cast iron) over medium heat until shimmering.
- Add the uniformly diced potatoes to the hot skillet. Cook for approximately 8–10 minutes, stirring occasionally to prevent sticking and ensure even browning. Allow them to develop a golden-brown crust and become slightly tender inside.
- Introduce the diced onion and bell pepper to the skillet with the potatoes. Continue to cook for another 3–4 minutes, stirring frequently, until the vegetables have softened and the onion becomes translucent.
- Push the cooked vegetables and potatoes to one side of the skillet, creating an empty space. Add the ground beef to the empty side and cook until it is fully browned, breaking it up into fine crumbles with a spoon or spatula as it cooks.
- Once the beef is browned, stir all the ingredients together in the skillet. Add the minced garlic, paprika, salt, black pepper, dried thyme (or oregano), and chili powder (if using). Mix thoroughly to ensure all ingredients are well combined and the spices are evenly distributed and fragrant.
- Pour in the beef broth or water, and stir in the ketchup if you are using it. Bring the mixture to a gentle simmer, then reduce the heat to low-medium. Let it simmer, uncovered, for about 8–10 minutes, or until the potatoes are completely tender and the liquid has slightly reduced and thickened, binding the hash together.
- Taste the hash and adjust the seasoning as needed, adding more salt, pepper, or other spices to achieve your desired flavor profile. Remove from heat and sprinkle generously with fresh chopped parsley before serving hot.
Tools You’ll Need
- Large, heavy-bottomed skillet (cast iron recommended)
- Spatula or wooden spoon
- Chef's knife
- Cutting board
- Measuring spoons and cups
Essential Success Tips
- Ensure potatoes are cut into uniform small cubes for even cooking. Larger pieces will require more time to tenderize.
- Don't overcrowd the pan, especially when browning potatoes. If necessary, cook potatoes in two batches to achieve a good crust.
- Allow the potatoes to cook undisturbed for a few minutes before stirring to get that desirable golden-brown crust.
- Use a lean-to-fat ratio of 80/20 for your ground beef; the fat adds crucial flavor and helps brown the meat nicely.
- Taste and adjust seasoning throughout the cooking process. Freshly ground black pepper and a final sprinkle of salt can elevate the flavors significantly.
Professional Cooking Secrets
- For extra crispy potatoes, par-boil them for 5 minutes before dicing and frying. This creates a fluffy interior and crispier exterior faster.
- Deglaze the pan with a splash of dry white wine or apple cider vinegar after browning the beef to lift up flavorful fond (browned bits) from the bottom of the skillet, adding more depth to your hash.
- Consider adding a dash of Worcestershire sauce along with the beef broth for an umami boost that perfectly complements the ground beef and potatoes.
Notes
- Leftover hash stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the bell pepper.
- This hash is excellent topped with a fried egg for breakfast or brunch, or served alongside a simple green salad for dinner.
Frequently Asked Questions
Can I use different vegetables in this hash?
Absolutely! This hash is very adaptable. Feel free to incorporate other vegetables like finely chopped carrots, parsnips, green beans, or even corn. Just ensure they are cut to a similar size for even cooking.
What kind of potatoes work best for hash?
Starchy potatoes like Russet or Idaho are excellent for hash as they become tender and slightly fluffy when cooked. Waxy potatoes like Yukon Gold also work well, holding their shape a bit more while still becoming tender.
Can I make this dish vegetarian?
Yes, you can. Substitute the ground beef with plant-based ground crumbles or a mixture of mushrooms and lentils. Use vegetable broth instead of beef broth to keep it vegetarian.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 28g, Carbs: 25g, Fiber: 4g per serving (approximate, varies with ingredients)
Allergy Information
Contains beef. If using butter, it contains dairy. For a dairy-free version, use olive oil. This recipe is naturally gluten-free if no gluten-containing broth is used.
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