Hamburger Hash is a one-skillet dinner of browned ground beef, diced potatoes, red and green bell peppers and onion, seasoned with garlic powder, paprika and Italian seasoning, simmered in a little beef broth until the potatoes are tender, then covered in melted Colby Jack. It’s on the table in about 35 minutes and serves 4.
How to make it: Brown the beef with the peppers and onion. Add the diced potatoes, olive oil and seasonings, pour in 1/2 cup of beef broth, cover and cook 15 to 20 minutes until the potatoes are tender. Sprinkle on the cheese, cover a few minutes until it melts, and serve.
What Goes in Hamburger Hash?
Ground beef and potatoes are the two ingredients every hamburger hash has. Almost everything else is up to you: onion, bell peppers, garlic, cabbage or different seasonings can go in or stay out. This recipe adds red and green bell pepper, onion, garlic powder, paprika and Italian seasoning, then finishes with a layer of melted Colby Jack.
Why You’ll Love It
- One skillet: the beef, vegetables and potatoes all cook in the same pan.
- Pantry ingredients: ground beef, potatoes, a couple of peppers and basic spices.
- Tender potatoes every time: a splash of broth and a lid steam them through.
- Breakfast or dinner: top it with fried eggs and it’s a hearty breakfast too.
Ingredient Notes
Ground beef: One pound. It browns right along with the peppers and onion.
Potatoes: Two large potatoes, peeled and diced. Russets work well.
Bell peppers and onion: Half a cup each of diced red bell pepper, green bell pepper and onion.
Seasoning: A teaspoon of garlic powder and a teaspoon of salt, plus 1/2 teaspoon each of paprika, Italian seasoning and pepper.
Beef broth: Half a cup, beef broth or beef stock. It’s the liquid that steams the potatoes under the lid.
Colby Jack: Two cups, shredded, melted over the top at the end.
Ingredients
- 1 pound ground beef
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 2 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup beef broth or beef stock
- 2 cups shredded Colby Jack cheese
How to Make Hamburger Hash
1. Brown the beef and vegetables. In a large skillet over medium heat, cook the ground beef, red bell pepper, green bell pepper and onion, breaking up the beef with a spoon, for 8 to 10 minutes, until the beef is browned, the vegetables are starting to soften and the beef reaches 160°F on a food thermometer.
2. Add the potatoes and seasoning. Add the diced potatoes to the skillet. Drizzle with the olive oil, then sprinkle with the garlic powder, paprika, Italian seasoning, salt and pepper. Stir to combine.
3. Simmer until tender. Pour in the beef broth and stir. Cover the skillet with a lid and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the liquid is mostly absorbed.
4. Melt the cheese. Sprinkle the Colby Jack over the top. Cover the skillet again and let it sit for a few minutes, until the cheese is melted.
How to Get the Potatoes Right
The potatoes make or break a hash. Raw diced potatoes need time to cook through, and there’s more than one way to get them there:
| Method | How it works | Best for |
|---|---|---|
| Broth and lid (this recipe) | 1/2 cup broth, covered, 15 to 20 minutes, stirring now and then | Soft, tender potatoes all the way through |
| Potatoes first | Cook the diced potatoes in the oil until golden and fork tender, then add the beef, onion and peppers | Browned potatoes |
| Press and flip | Turn up the heat, press the hash down with a spatula, cook a couple of minutes, flip and press again | Crispy bits |
| Leftover potatoes | Add cooked, diced potatoes to the browned beef and turn up the heat | The fastest hash |
Check them with a fork. The potatoes are done when a fork slides in easily. If they’re still firm when the broth is gone, add a splash more and cover again.
Want crispy edges? After the potatoes are tender, take the lid off and keep cooking 3 to 5 more minutes before adding the cheese.
Use a thermometer for the beef. Color alone doesn’t tell you it’s done. USDA FSIS says ground beef is safe at 160°F.
Variations
- Eggs on top: crack a couple of eggs over the hash, cover and cook until the eggs reach 160°F, or serve fried eggs on the side.
- Add cabbage: stir in about 2 cups of chopped cabbage with the potatoes for a heartier skillet.
- Smoky seasoning: use chili powder, smoked paprika and thyme, with a little ketchup stirred in.
- Butter: cook the hash in 2 tablespoons of butter for a richer flavor.
- Fresh garlic: use 2 or 3 minced cloves instead of garlic powder.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days, or freeze them for 3 to 4 months; kept longer, frozen leftovers can lose moisture and flavor. Thaw in the refrigerator, in cold water in a leak-proof bag, or in the microwave.
Reheat covered until the hash reaches 165°F on a food thermometer; covering keeps it moist. Don’t reheat it in a slow cooker.
What to Serve With It
Hamburger hash is a full meal in one pan. Serve it with fried eggs on the side for breakfast or brunch. If you like beef and potatoes together, try the baked versions: hashbrown hamburger casserole, hobo casserole and cheesy hamburger potato casserole without soup. More ideas: creamy potato and hamburger soup, hamburger steaks with onion mushroom gravy and bacon egg and hash brown casserole.
Frequently Asked Questions
What goes in hamburger hash?
Ground beef and potatoes. This recipe adds bell peppers, onion, garlic powder, paprika, Italian seasoning, beef broth and Colby Jack.
How do I keep the potatoes from staying hard?
Add the beef broth, cover the skillet and cook 15 to 20 minutes, stirring now and then, until a fork slides in easily.
How do I make the potatoes crispy?
Cook them first in the oil until golden, or press the hash down with a spatula over higher heat, flip and press again.
Can I use leftover potatoes?
Yes. Add cooked, diced potatoes to the browned beef and turn up the heat until everything is hot.
Can I make it for breakfast?
Yes. Top it with eggs, cover and cook until they’re set to 160°F, or serve fried eggs on the side.
Final Notes
Dice the potatoes small and even so they cook at the same speed. Start with the lid method for tender potatoes, then leave the lid off for a few minutes if you like them crispy. If you make it, tell me in the comments which way you cooked your potatoes.
Hamburger Hash
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 pound ground beef
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/2 cup onion diced
- 2 large potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup beef broth or beef stock
- 2 cups Colby Jack cheese shredded
Instructions
- In a large skillet over medium heat, cook the ground beef, red bell pepper, green bell pepper and onion, breaking up the beef with a spoon, for 8 to 10 minutes, until the beef is browned, the vegetables are starting to soften and the beef reaches 160°F on a food thermometer.
- Add the diced potatoes to the skillet. Drizzle with the olive oil, then sprinkle with the garlic powder, paprika, Italian seasoning, salt and pepper. Stir to combine.
- Pour in the beef broth and stir. Cover the skillet with a lid and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the liquid is mostly absorbed.
- Sprinkle the Colby Jack over the top. Cover the skillet again and let it sit for a few minutes, until the cheese is melted.
