Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) potatoes, diced 1/2 inch
- 1 lb (450 g) ground beef (85–90% lean)
- 3 tbsp vegetable oil, divided
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1/2 tsp dried thyme or oregano
- Salt and black pepper
- 4 large eggs
- 2 tbsp chopped fresh parsley or green onions (for garnish)
Do This
- 1. Dice potatoes, onion, pepper, and garlic. Parboil potatoes in salted water for 5 minutes; drain and let steam dry.
- 2. In a large skillet over medium-high heat (about 375°F / 190°C), brown ground beef in 1 tbsp oil for 5–7 minutes; season with salt and pepper, then transfer to a bowl.
- 3. In the same skillet, add 1 tbsp oil and 1 tbsp butter. Sauté onion and bell pepper over medium heat for 5–7 minutes until softened; add garlic, smoked paprika, and thyme; cook 1 minute.
- 4. Add remaining 1 tbsp oil and 1 tbsp butter plus potatoes. Spread in an even layer and cook over medium-high heat, undisturbed, for 8–10 minutes until deeply golden on the bottom.
- 5. Flip potatoes in large sections, then cook another 5–8 minutes until crisp and browned. Stir in browned beef and cook 2–3 minutes to heat through; adjust seasoning.
- 6. In a separate pan, fry 4 eggs in a little butter or oil over medium heat (about 350°F / 175°C) for 3–4 minutes until whites are set. Serve eggs on top of the hash with fresh herbs.
Why You’ll Love This Recipe
- Crispy, golden potatoes and savory browned beef all in one hearty skillet.
- Perfect for breakfast, brunch, or a comforting weeknight dinner.
- Uses affordable everyday ingredients you probably already have.
- Easy to customize with extra veggies, spices, or cheese.
Grocery List
- Produce: Potatoes, yellow onion, red bell pepper, garlic, fresh parsley or green onions.
- Dairy: Unsalted butter, eggs (4 large; buy extra if desired).
- Pantry: Ground beef, vegetable oil, smoked paprika, dried thyme or oregano, kosher salt, black pepper, optional red pepper flakes and hot sauce.
Full Ingredients
For the Beef and Potato Hash
- 1 1/2 lb (680 g) potatoes, scrubbed and diced into 1/2 inch cubes (Yukon Gold or russet work best)
- 1 lb (450 g) ground beef, 85–90% lean
- 3 tbsp vegetable oil (or other neutral oil), divided
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika (optional, for extra color and mild flavor)
- 1/2 tsp dried thyme or dried oregano
- 1/4 tsp red pepper flakes (optional, for a light kick)
- 1 1/4 tsp kosher salt (Diamond Crystal), divided, plus more to taste
- If using table salt, start with 3/4 tsp and adjust to taste.
- 3/4 tsp freshly ground black pepper, divided
- 2 tbsp chopped fresh parsley or sliced green onions, for garnish
- Hot sauce, for serving (optional)
For the Fried Eggs
- 4 large eggs
- 1 tbsp butter or oil
- Pinch of salt and black pepper
Step-by-Step Instructions
Step 1: Prep the potatoes and aromatics
Scrub the potatoes well and cut them into 1/2 inch cubes. Try to keep the pieces uniform so they cook evenly and crisp up at the same rate. Dice the onion and red bell pepper into small, bite-size pieces. Mince the garlic and set it aside (it will go in later so it does not burn). Chop the parsley or green onions for garnish.
Have all ingredients measured and ready before you start cooking. Once the skillet is hot, things move quickly, and a little prep now makes the whole recipe feel easy and relaxed.
Step 2: Parboil the potatoes
Bring a large pot of water to a boil over high heat. Add 1 tbsp of salt to the water (this seasons the potatoes from the inside out). Carefully add the diced potatoes and cook for 5 minutes, just until they are slightly tender on the outside but still firm in the center.
Drain the potatoes in a colander and let them sit for 3–5 minutes to steam dry. This step is important: surface moisture needs to evaporate so the potatoes can brown and crisp nicely in the skillet instead of steaming.
Step 3: Brown the ground beef
Place a large, heavy skillet (cast iron is ideal) over medium-high heat (about 375°F / 190°C if using an electric skillet). Add 1 tbsp of the oil. Once the oil shimmers, add the ground beef, breaking it up with a spatula into small crumbles.
Season with 1/2 tsp of the kosher salt and 1/4 tsp black pepper. Cook for 5–7 minutes, stirring occasionally, until the beef is browned all over and no pink remains. If there is more than 1–2 tbsp of excess fat, spoon a little off, but leave some in the pan for flavor.
Transfer the browned beef to a bowl and set aside. Do not wipe out the skillet; you want those browned bits for extra flavor in the hash.
Step 4: Soften the onions and peppers with spices
Lower the heat to medium (about 350°F / 175°C). Add 1 tbsp oil and 1 tbsp butter to the same skillet. Once the butter has melted, add the diced onion and red bell pepper along with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and starting to turn golden at the edges.
Stir in the minced garlic, smoked paprika, optional sweet paprika, dried thyme or oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until very fragrant. This blooms the spices and builds a deep, savory base for the hash.
Step 5: Crisp the potatoes
Add the remaining 1 tbsp oil and 1 tbsp butter to the skillet with the onions and peppers. Once the butter foams, add the parboiled potatoes in an even layer. Sprinkle with the remaining 3/4 tsp kosher salt and 1/2 tsp black pepper.
Increase the heat to medium-high (around 375°F / 190°C). Use a spatula to gently press the potatoes down into the pan. Let them cook undisturbed for 8–10 minutes, until the bottoms are deeply golden and crisp. Resist the urge to stir too often; contact with the hot pan is what creates that crispy crust.
After 8–10 minutes, use a sturdy spatula to flip the potatoes in large sections, exposing the other sides. Continue cooking for another 5–8 minutes, stirring once or twice, until most sides are browned and the potatoes are tender all the way through.
Step 6: Combine with beef and finish the hash
Return the browned beef and any accumulated juices to the skillet with the potatoes and vegetables. Toss everything together gently so you do not break up the potatoes too much. Cook over medium heat for 2–3 minutes to rewarm the beef and let the flavors mingle.
Taste the hash and adjust seasoning with more salt, black pepper, or smoked paprika as needed. If you like a slightly crustier hash, press it down and let it cook in an even layer for 2–3 more minutes without stirring, then loosen the bottom with a spatula.
Turn the heat to low to keep the hash warm while you fry the eggs, or turn it off and cover if your pan retains a lot of heat.
Step 7: Fry the eggs and serve
In a separate nonstick skillet, heat 1 tbsp butter or oil over medium heat (about 350°F / 175°C). Crack in the eggs, spacing them out. Sprinkle lightly with salt and pepper.
For sunny-side-up eggs, cook uncovered for 3–4 minutes until the whites are fully set but the yolks are still runny. For over-easy, gently flip each egg and cook for 20–30 seconds more. Adjust the time slightly if you prefer firmer yolks.
To serve, spoon generous portions of the beef and potato hash into shallow bowls or plates, or serve it family-style straight from the cast-iron skillet. Top each portion with a fried egg, then shower with chopped parsley or green onions. Add hot sauce on the side if you like a little extra heat.
Pro Tips
- Dry potatoes = crispy potatoes. Let the parboiled potatoes steam dry in the colander so excess moisture evaporates. Damp potatoes will steam rather than brown.
- Do not overcrowd the pan. Use a large, wide skillet (12 inch is ideal). If your pan is smaller, cook the potatoes in two batches so they crisp instead of turning soggy.
- Let the crust form. Avoid constant stirring. Let the potatoes sit in contact with the hot pan for several minutes at a time to build that golden, crunchy layer.
- Season in layers. Add a little salt and pepper to the beef, then again to the potatoes. Layered seasoning creates a deeper, more balanced flavor.
- Control the heat. If the potatoes are browning too fast before they are tender, reduce the heat slightly; if they are not browning, increase the heat a bit.
Variations
- Cheesy hash: In the last 2–3 minutes of cooking, sprinkle 1–1 1/2 cups shredded cheddar, Monterey Jack, or pepper jack over the hash. Cover the pan and let the cheese melt before topping with eggs.
- Southwestern style: Add 1/2 tsp ground cumin and 1/2 tsp chili powder with the smoked paprika. Stir in 1/2 cup canned black beans (drained and rinsed) and some corn kernels near the end of cooking. Top with avocado slices, cilantro, and lime wedges.
- Veggie-loaded: Add extra diced veggies such as zucchini, mushrooms, or spinach. Cook them with the onions and peppers until most of their moisture has evaporated before adding the potatoes.
Storage & Make-Ahead
Leftover hash (without eggs) keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a small splash of oil, pressing it down to re-crisp the potatoes for 5–7 minutes, stirring once or twice. You can also reheat in a 400°F (200°C) oven for 10–15 minutes on a parchment-lined baking sheet. For freezing, cool the hash completely, then freeze in a freezer-safe container or bag for up to 2 months; thaw overnight in the refrigerator before reheating. Fry the eggs fresh just before serving; cooked eggs do not reheat as well. If you want to prep ahead, you can parboil and dice the potatoes and chop the vegetables up to 24 hours in advance and store them in separate containers in the fridge, so the hash comes together quickly when you are ready to cook.
Nutrition (per serving)
Approximate values for 1/4 of the hash plus 1 fried egg: about 650 calories; 33 g protein; 40 g fat; 38 g carbohydrates; 4 g fiber; 5 g sugar; 840 mg sodium. Actual nutrition will vary based on the specific beef used, type of potatoes, exact oil and butter amounts, and any added toppings like cheese or hot sauce.
