Beef Hash
intro
Crispy, savory diner-style beef hash with crusted potatoes, seasoned beef, and caramelized vegetables: a cozy, satisfying one-pan meal ready in 35 minutes.
Ingredients
Steps
Prep and parboil potatoes
Dice russet potatoes into uniform 1cm cubes, then add them to a pot of heavily salted boiling water over medium-high heat. Cook for 5 minutes until just fork-tender but not mushy, then drain fully in a colander and let air dry for 3 minutes to remove all excess surface moisture for maximum crispiness.
Brown the ground beef
Heat 15ml (1 tablespoon) of olive oil in a large 30cm cast-iron skillet over medium heat. Add the 450g 85/15 lean ground beef, break it apart into small crumbles with a wooden spoon, and cook for 6-7 minutes until fully browned with no visible pink. Use a slotted spoon to transfer the cooked beef to a clean plate, leaving 15ml (1 tablespoon) of rendered beef fat in the skillet.
Sauté vegetable aromatics
Keep the skillet over medium heat, then add the diced yellow onion and red bell pepper to the reserved rendered fat. Cook for 4 minutes, stirring occasionally, until vegetables soften and develop light golden edges. Add the minced garlic, smoked paprika, and garlic powder, and cook for 30 seconds, stirring constantly, until fragrant, taking care not to burn the garlic which will turn bitter.
Crisp the potato cubes
Add the remaining 15ml (1 tablespoon) of olive oil to the skillet, then add the fully dried, parboiled potato cubes. Spread the potatoes into a single, even layer across the pan bottom, and cook over medium heat for 10 full minutes without stirring, allowing the potato surfaces touching the pan to develop a deep golden, crunchy crust.
Combine and season hash
Return the cooked ground beef to the skillet with the potatoes and vegetables. Add the Worcestershire sauce, kosher salt, and ground black pepper, then stir gently to evenly distribute all ingredients. Press the entire hash mixture firmly into a flat, even layer with the back of a metal spatula, and cook for 5 minutes over medium-low heat to meld flavors and crisp the bottom layer further.
Garnish and serve hot
Turn off the stovetop heat, sprinkle the chopped fresh flat-leaf parsley evenly over the top of the hash. Serve immediately while piping hot, topped with an optional sunny-side-up fried egg for added richness if desired.
Tips
2.Resist stirring the potatoes during the 10-minute crisping stage; frequent stirring prevents the formation of a crunchy, textured exterior by not allowing potato surfaces to stay in contact with the hot pan long enough.
3.For even faster prep and deeper, richer flavor, substitute 450g of diced leftover cooked roast beef for ground beef, reducing the initial beef cooking step to just 2 minutes to warm the beef through.
OMG this classic crispy beef hash was a total hit at our Sunday family dinner! My kids are super picky and they went back for SECONDS, even asked if I could make it again for breakfast tomorrow. The edges got so perfectly crispy, way better than the soggy hash I used to make from the diner down the street. So easy too, I threw it together after work in no time!
Brought this to our neighborhood block party potluck last weekend and people were asking me for the recipe before I even set the dish down! The crispy beef is so flavorful, I added a little extra paprika because we love a tiny kick, and it was chef’s kiss. Only thing is I wish I made a double batch, it was gone in 10 minutes flat!
Made this in my tiny dorm kitchen with a cheap skillet and it still came out SO good. Super cheap to make too, lasted me 3 days of meals between classes. Only knocked a star off because I burned the first batch of potatoes when I got distracted by a text, oops. Will definitely be adding this to my weekly rotation!
Total game changer for my weekly meal prep! I portion this out into 5 containers on Sunday, top each with a fried egg when I reheat it at work, and it stays crispy even after microwaving? I was shocked, most hash gets mushy when you reheat it but this holds up so well. 10/10, will be making this monthly.
I’ve been making beef hash for 40 years and I have to say, this recipe nailed it. The trick to getting everything crispy without overcooking the beef is exactly what the recipe says – don’t stir it too much! I used leftover brisket from my weekend smoke and it was the best hash I’ve ever made, hands down. My wife said it’s better than the hash we had at that fancy brunch spot in Seattle last month.
Made this for our early morning hike pre-game meal and it kept me full for 6 hours of straight trail walking! So hearty, the crispy bits held up even when I packed a leftover portion in my trail container to eat at the summit. No weird fancy ingredients, just straight up comfort food that hits different after a couple miles uphill.
Taste was great, but I couldn’t get the potatoes as crispy as the photos show, mine turned out a little soft even after cooking for the full time. Any idea what I might have done wrong? I used russet potatoes like the recipe said.
Made this for brunch today with a side of runny poached eggs and a drizzle of hot sauce, and my girlfriend said it’s the best thing I’ve ever cooked for her. Win! The crispy beef bits mixed with the soft onion and crispy potato are such a perfect texture combo. Will 100% be making this every other weekend for brunch from now on.
Super easy recipe, even for someone who burns toast half the time! I skipped the fresh bell pepper because I didn’t have any on hand and used frozen diced hash browns instead of chopping my own potatoes, and it still came out super crispy and tasty. Next time I’ll add the bell pepper for a little extra veg, but this was a total weeknight win.