Ground beef and potatoes hash, also known as hamburger hash, is a meal our kids have grown up loving! It’s a simple comfort food that satisfies the whole family using just a handful of ingredients. Customize this meal with your favorite vegetables, spices, and even some shredded cheese on top for an ooey gooey moment.
While we consider this meal breakfast for dinner in our house, this ground beef and potatoes recipe can be served any time of day. We mean it when we say this hash is one of the most versatile skillet meals around.
“Wow! This was so good! We’ll be making this often.” -Kelli
Why you’ll love this recipe
- Approachable and affordable ingredients – Most of the ingredients for this hash you probably already have on hand. We love to keep ground beef in the freezer to make this meal when we are in a pinch.
- Comfort food that anyone can easily make – This is a recipe that both beginner cooks and experts can make with ease and succeed every time.
- Quick cleanup for serving a crowd – This is a great dish for feeding a hungry crowd and since it only uses one skillet, it’s almost mess-free.
Tip for Busy Cooks: Any type of potato works well for this hash. You can use Russets, Yukon gold, red or purple, fingerlings, and even sweet potatoes. Frozen cubed potatoes also work for this recipe, the cook time will be shorter.
Key Ingredient Notes
- Potatoes – You can use any type of potato for hash. We use Russets in our recipe. Learn more about different potato varieties and their best uses.
- Beef broth – I like to use beef broth as it adds additional flavor to the dish. But you can use water instead.
- Seasoning is such a crucial part to a great hash. Use our recommendations as a starting point and add more or less based on your taste. We use garlic powder, smoked paprika, and Worcestershire sauce, plus salt and pepper.
- Ground beef – I like to use lean ground beef. But you can choose whichever ground beef type you prefer. The difference between the different types of ground beef is the fat content and where the meat comes from.
Guide to Ground Beef:
- 70/30 ground beef means 70% lean meat and 30% fat. Typically, this ground beef is made of brisket or shank. It’s ideal for juicy burger and meatballs!
- 80/20 ground beef consists of 80% lean meat and 20% fat. It’s best for leaner burgers, meatloaves and chili!
- 85/15 ground beef is made of 85% lean meat and 15% fat, which is considered as lean ground beef. It’s perfect for lasagna and spaghetti.
- 90/10 ground beef is extra lean ground beef made of 90% lean meat and 10% fat. It’s perfect for stuffed peppers, cabbage rolls and tacos.
How to make ground beef and potatoes hash
1. Brown the meat
- Brown the ground beef with seasonings and Worcestershire sauce in a skillet over medium high heat. Break down the meat into fine pieces as you don’t want any chunks. Cook until the beef is no longer red and transfer it onto a clean plate or bowl.
2. Cook the potatoes
- Add diced potatoes into the now empty skillet and cook for about 4 minutes. Don’t stir the potatoes too much as you want to develop a nice golden-brown crust.
3. Combine and cook
- Add the ground beef back into the skillet, then add broth or water. Cook until the potatoes are cooked through, about 8 minutes.
4. Add eggs (optional)
- If you want, you can also add in eggs! Make wells in the mixture depending on how many eggs you wish to add. Add the eggs into the wells, cover with a lid and cook the eggs to your liking. We like to serve this hash oven a bed of lettuce to lighten it up!
Expert Tips:
- Don’t over cook the ground beef. We are using lean ground beef, you want to cook it just until it’s no longer pink. It will continue to cook when it’s added back into the skillet with the potatoes.
- If you are adding eggs, crack them one by one into a bowl and then place them into the potato mixture. This ensures no shells get into the hash.
- Resist the urge to stir the potatoes. This is the most important tip to having success with this recipe. You want the potatoes to become golden brown and crispy. Do not move them until they have browned fully on one side. Then stir and let them brown again.
- If you’re potatoes aren’t tender after cooking, add a splash more water and cover. This will continue to steam the insides of the potatoes until they are tender.
What to serve with hamburger hash
There are so many options of side dishes to serve with a ground beef hash. Here are some of our favorite options:
Storing Tips
Store leftover hash in airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Reheat in the microwave or on the stovetop in a skillet until warmed through. We prefer the skillet method as it helps to crisp the potatoes up better than the microwave.
Make Ahead Tips:
- Dice the potatoes the night before and store it in water covered with plastic wrap. However, it’s not recommended to leave them for longer than 24 hours in water in the fridge. Or buy pre-cut potatoes.
- You can cook the ground beef in advance. Store it in the fridge for up to 3 days, or freeze it up to 3 months, in an airtight container. Remember, cool it and place it in the fridge within 2 hours of cooking.
FAQs
Yes, sausage is also a great alternative to ground beef. And since it’s already seasoned, you don’t need to worry about adding any salt and seasonings.
You can change the meat from ground beef to ground turkey, ground chicken, or ground sausage. Add shredded cheese for a nice topping. Many vegetables like peppers and onions are also a delicious addition.
A dish that is made of chopped meat and potatoes is considered as a hash. The word hash is originated from a French word “to chop”.
More Ground Beef Recipes
Ground Beef Potato Hash
More Favorites from Busy Cooks
Ground Beef and Potato Hash (Hamburger Hash)
Ingredients
- 1 lb lean ground beef Note 1
- 1 ½ teaspoons coarse kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 3 medium potatoes Note 2
- ½ cup beef broth or water
- 4-6 eggs optional
For serving:
- Chopped fresh parsley or sliced green onion optional
- Hot sauce if desired
- Lettuce optional
Instructions
- In a large (12-inch) skillet, brown the ground beef with the seasonings over medium-high heat, breaking it down with a wooden spoon, for 8-10 minutes.1 lb lean ground beef, 1 ½ teaspoons coarse kosher salt, 1 ½ teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika
- Once the meat is no longer pink, transfer it into a clean bowl, leaving the drippings in the skillet.
- Meanwhile, dice the potatoes into ½-inch cubes.3 medium potatoes
- In the same skillet (don't wipe it), add potatoes and cook undisturbed until golden on the bottom, about 5 minutes, then stir. (TIP: don't stir too much, because you want a nice golden-brown skin to develop on the outside.)
- Add beef back into the potatoes and pour in water/broth. Stir well and cook for about 8 minutes, or until the potatoes are cooked through.½ cup beef broth
- If adding eggs, make 4-6 shallow wells in the meat and potato mixture. Break the eggs into the wells, cover, and cook for about 3 minutes, or until the eggs are cooked to your liking.4-6 eggs
- Sprinkle with fresh parsley or sliced green onions. And serve over lettuce with hot sauce, if desired.Chopped fresh parsley or sliced green onion, Hot sauce, Lettuce
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
- Store leftover hash in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months (freeze it before adding eggs).
- Reheat in the microwave or in a skillet on the stovetop until warmed through. I prefer the skillet method because it crisps the potatoes better than the microwave.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Helen Peristeris says
Great recipe!! I added shallots and took the potatoes and air fried them and put it back into mixture. It was yummy.
Shinee Davaakhuu says
Air frying the potatoes is such a great idea, Helen! Thanks so much for sharing!
Kim Southcott says
I used beyond meat ground beef and added vegetables.Made this many times now. Depending on how many veggies I add, I increase your spice amounts accordingly. We all love it!!
Shinee Davaakhuu says
Love this, Kim! What a great way to add more veggies. Thanks so much for sharing!
RK says
I’m guessing you meant “don’t overcook the meat”. Great recipe! Thanks!
Ann Olson says
Can anyone tell me if you can can this hash recipe please and thank you
kristi says
I noticed there are no temperature recommendations like medium or whatever. I cook in cast iron. I found there wasn’t enough grease left from the beef so added a little oil. Even on medium, the potatoes stuck. And yes, my pan is well seasoned. I own over 500 pieces and restore pans, so I know cast iron. Just needed a little more info on temps.
Kent Gale says
Poorly written instructions. Many ingredients are listed but the instructions don’t say when to use them.
Shinee says
Hi, Kent. What ingredient do you not see in the instructions? If you’re confused about the seasoning, they all are mixed into the ground beef. 😉
Liz says
It says in the first instruction… Brown ground beef WITH SEASONINGS.
Emily says
Delicious! Saved to make it part of our dinner rotation. I would suggest putting the Worcestershire sauce in the instructions, I didn’t consider it seasoning and I missed it until the end. Maybe that’s just a me problem though🤷♀️😂 I added onions and red peppers as many others did!
Jessie says
That was the best recipe for Beef Hash keep up the good food
Shinee says
Yay, I’m so happy you tried and loved this recipe, Jessie! Thank you for your feedback!
Diana Teague says
Wonder if I could add a little flour to the meat and then some milk to make a bit of a gravy before adding to potatoes?
Shinee says
Hmm, I haven’t tried this recipe that way, not sure how it’ll turn out. Worth a try though.
Stephanie says
When do you add in the Worcestershire sauce and seasoning?
Making tonight
Shinee says
Hi, Stephanie. So sorry for my delayed response. All the seasonings, including Worcestershire sauce, go in with beef in the first step.
LG Williams says
Love, love, loved this recipe!!! I did notice onion was omitted from ingredients and recipe. I added some and some diced red bell pepper. Topped with eggs at the end. This is a definate keeper recipe. Thanks!
Shinee says
Yay, you tried and loved the recipe!! Thank you so much for your feedback! Onion and red bell pepper are a fantastic addition!!!
Trisha says
Quick and easy.
Shinee says
So happy you tried and loved the recipe. Thanks for your feedback, Trisha!
Jason DeLuca says
“til” is short for until. “Till” means to plow or prepare the soil among other things. I suggest if you’re going to publish your works, you get a professional editor.
Heath says
Please Jason!
Loved the recipe, turned out great. Can’t wait “til” I make it again!
“Til” next time ..
Skippy says
Thank you for your comment. I enjoyed it immensely.
Buf says
Nerd
John V says
Till you learn to cook by yourself you should probably learn to be happy with the free recipe this woman has given you. I know my family is happy with it.
Kelli says
Forgot to give the FIVE stars!!
Kelli says
Wow! This was so good! We’ll be making this often.
Patsy Permenter says
If you don’t add onions, you are missing out on the best part. I finely chop a medium to large onion and sauté it along with the ground beef mixture, then add the partially cooked potatoes. There’s no comparison. I love this stuff.
Shinee says
Agreed, onion is great addition! Thanks for your feedback, Patsy!
Nathan Sant says
Wonderful recipe. I added red pepper onion and green pepper and the whole family devoured it. Over easy eggs on top! Boooom!
Shinee says
Yay, so happy you tried and loved the recipe, Nathan! Thank you for your feedback and rating!
DC says
This was really good. I left out the Paprika and added grilled onions-delicious!
Shinee says
So glad you tried and loved the recipe, DC. And I appreciate your comment!
Sheri says
I just made this recipe and my husband and I loved it. We didn’t have eggs, but had a salad in the side. I made it in a cast iron pan with a half pound of organic, grass-fed ground beef, a little crushed red pepper and green onions and Italian flat leaf parsley as a garnish. I will be making it again! Thanks for sharing!!