There’s something about the sizzle of potatoes hitting a hot skillet that immediately pulls me into a cozy rhythm. I remember the first time I made this ground beef hash—it was a lazy Sunday somewhere between breakfast and lunch, the kind of day when plans are vague and the kitchen smells like something worth waking up for. I was a little distracted, chopping onions while the phone buzzed beside me, but the smell of garlic and bell peppers softening calmed the chaos. When the beef browned and everything came together, it felt like a small victory, the kind that turns a simple meal into a satisfying ritual.
The mix of textures is what keeps me coming back: crispy edges on the potatoes, tender beef, and the slight bite from the peppers and onions. It’s not fancy, but it’s honest. I usually don’t fuss over the seasoning much—just a pinch here and there—because the flavors meld so naturally.
- Hearty and filling enough to carry you through a busy day, whether it’s breakfast, lunch, or dinner.
- Everything cooks in one pan, which means less cleanup and more time to enjoy your meal.
- The flavor balance is straightforward — and that’s kind of the point.
- It’s flexible. I sometimes toss in a little extra spice or swap the bell pepper for whatever’s in the fridge.
Don’t worry if you’re not a confident cook. This hash is forgiving, and even if the potatoes aren’t perfectly golden or the beef a little unevenly browned, it all tastes pretty great together.
PrintGround Beef Hash
A hearty and flavorful ground beef hash made with tender potatoes, onions, and bell peppers, perfect for breakfast or any meal of the day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound ground beef
3 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes or until they are golden brown and tender. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the diced onion and green bell pepper to the skillet and cook for 3 to 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5 to 7 minutes.
Return the cooked potatoes to the skillet with the beef and vegetables.
Sprinkle smoked paprika, dried thyme, salt, and black pepper over the mixture.
Stir everything together and cook for an additional 3 minutes to allow the flavors to combine.
Remove from heat and sprinkle chopped fresh parsley on top before serving.
Once you have a skillet, you’re basically set. I like serving this with a simple fried egg on top or alongside a fresh green salad when I want something lighter. Sometimes I experiment with swapping ground beef for ground turkey or adding a handful of chopped mushrooms for extra earthiness, though I haven’t nailed the perfect combination yet — it’s a work in progress. If you want it a little spicier, a sprinkle of crushed red pepper flakes does the trick.
FAQ
Can I make this ahead of time? Yes, it keeps well in the fridge for a couple of days and reheats nicely in a skillet.
What can I serve with it? A fried egg, toast, or even some pickles if you like a tangy contrast.
Is it okay to use frozen potatoes? I usually prefer fresh diced potatoes for the best texture, but frozen can work if you thaw and drain them well.
Give this ground beef hash a try when you need something that feels like homemade comfort without the fuss. Save it, print it out, and make it your go-to for those moments when you want a warm, filling meal that’s just a few steps away.