Ground Beef and Potato Hash

Name: Ground Beef and Potato Hash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 1/2 pounds russet potatoes, diced into 1/2-inch cubes; 1 small onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 eggs, optional for topping; Fresh parsley and hot sauce, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Ground beef and potatoes is not trying to impress anybody with a garnish. It is trying to get a skillet full of browned beef and crisp-edged potatoes onto the table before hunger starts making management decisions. The beauty is in sequencing: potatoes need enough time and contact with the pan to develop color, while ground beef needs space to brown instead of simmering in its own moisture. Cook them in the wrong order and you get soft potatoes mixed with gray beef, which is technically edible but emotionally unnecessary. Let the potatoes build a crust, brown the beef properly, and season in stages so the skillet tastes unified rather than like two leftovers forced into a meeting. Onion, garlic, peppers, or whatever aromatics are in the recipe belong in the middle where they can soften and pick up the browned flavor already in the pan.

The finished hash should have contrast: tender potato centers, browned edges, savory beef, and enough seasoning that ketchup is optional rather than an emergency response. Add eggs if you want breakfast, hot sauce if you want trouble, or eat it straight from the skillet if the day has already stopped pretending to be formal.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 pound ground beef
1 1/2 pounds russet potatoes, diced into 1/2-inch cubes
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 eggs, optional for topping
Fresh parsley and hot sauce, for serving

Instructions

1Heat olive oil in a large cast iron skillet over medium-high heat. Add potatoes in a single layer and cook 10 to 12 minutes, flipping occasionally, until golden and crispy.
2Push potatoes to the sides. Add ground beef, onion, and bell pepper to the center. Cook 6 to 7 minutes, breaking the beef up, until browned.
3Add garlic, paprika, salt, and pepper. Toss everything together and cook 2 more minutes.
4If adding eggs, make 4 wells and crack an egg into each. Cover the skillet and cook 3 to 4 minutes until whites are set. Cook ground meat until it reaches 160°F on an instant-read thermometer.
5Serve with parsley and hot sauce.

Nutrition Information

Estimated per serving: 1 of 4 servings.

570Calories

30 gProtein

35 gCarbohydrates

35 gTotal Fat

11 gSaturated Fat

5 gFiber

4 gTotal Sugars

750 mgSodium

265 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Don't stir the potatoes too often — let them sit so they get a proper golden crust.
Cast iron is the best pan for this. The even heat gives you crispy potatoes without burning.
The eggs on top turn this from a side dish into a complete meal.

Substitutions

ground beef → ground turkey, sausage, or corned beef for classic hash Corned beef hash is a diner staple.

russet potatoes → sweet potatoes for a sweeter version Sweet potatoes cook faster — check at 8 minutes.

bell pepper → poblano pepper for smoky flavor Poblanos add depth without too much heat.

Storage Instructions

Refrigerate for up to 3 days. Reheat in a skillet to re-crisp the potatoes.

Make Ahead

Dice the potatoes and soak in water overnight to prevent browning. Drain and pat dry before cooking.

Freezing

Yes. Cool the cooked Ground Beef and Potato Hash completely, portion it with any juices or sauce to protect it from drying out, and freeze airtight. Thaw in the refrigerator before reheating thoroughly.

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