Hamburger Hash
Hamburger hash: ground beef, diced potatoes, red and green bell peppers and onion cooked in one skillet with beef broth and topped with melted Colby Jack. Serves 4.
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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.
Notes
For crispier potatoes, cook uncovered 3 to 5 more minutes before adding the cheese. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 677kcalCarbohydrates: 35.2gProtein: 39gFat: 42.3gSodium: 1123mgFiber: 4.8gSugar: 3.8g