Crispy Skillet Beef and Potato Hash

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) russet or Yukon Gold potatoes, peeled and 1/2-inch diced
• 1 1/4 lb (570 g) 85–90% lean ground beef
• 1 large yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• 2 tbsp vegetable or canola oil, divided
• 3 tbsp unsalted butter
• 2 tsp coarsely ground black pepper
• 1 1/4 tsp kosher salt (plus more to taste)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tsp Worcestershire sauce
• 2 green onions or 2 tbsp chopped parsley, for garnish
• 4 eggs, fried or poached, for serving (optional)

Do This

• 1. Parboil diced potatoes in salted water for 6–8 minutes until just barely tender; drain and let steam-dry.
• 2. Mix pepper, salt, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes to make the peppery seasoning.
• 3. Brown ground beef in a large cast-iron skillet over medium-high heat; drain excess fat if needed, then season with half the seasoning and Worcestershire. Transfer beef to a bowl.
• 4. In the same skillet, cook onion and bell pepper in 1 tbsp oil and 1 tbsp butter until soft and golden; add garlic and cook briefly. Transfer to the bowl with beef.
• 5. Add remaining oil and butter to skillet; spread potatoes in an even layer. Press down and cook undisturbed until deeply browned and crisp on the bottom.
• 6. Flip potatoes in sections, sprinkle with remaining seasoning, and cook until edges are crispy all over.
• 7. Fold beef and vegetables back into the potatoes, taste and adjust seasoning, garnish, and top with fried eggs if using. Serve hot.

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Why You’ll Love This Recipe

• Hearty, comforting, and incredibly satisfying, with crispy potatoes and juicy beef in every bite.
• A bold, peppery seasoning blend adds deep flavor without needing fancy ingredients.
• Uses one main skillet, making cleanup simple and weeknight-friendly.
• Perfect for breakfast, brunch, or a cozy dinner, especially topped with runny-yolk eggs.

Grocery List

• Produce: Russet or Yukon Gold potatoes, yellow onion, red bell pepper, garlic, green onions or parsley
• Dairy: Unsalted butter, eggs (optional, for serving)
• Pantry: Ground beef, vegetable or canola oil, kosher salt, coarsely ground black pepper, smoked paprika, garlic powder, onion powder, dried thyme, crushed red pepper flakes, Worcestershire sauce

Full Ingredients

For the Skillet Hash

• 1 1/2 lb (680 g) russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 1/4 lb (570 g) 85–90% lean ground beef
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 medium red bell pepper, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp vegetable or canola oil, divided
• 3 tbsp unsalted butter, divided
• 2 tsp Worcestershire sauce
• Kosher salt, to taste

Peppery Hash Seasoning

• 2 tsp coarsely ground black pepper (freshly cracked if possible)
• 1 1/4 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional, for a subtle heat)

Optional Toppings & Garnish

• 4 large eggs, fried or poached, for serving
• 2 green onions, thinly sliced, or 2 tbsp chopped fresh parsley
• Hot sauce, for serving
• Extra freshly cracked black pepper, to finish

Step-by-Step Instructions

Step 1: Prep the potatoes and aromatics

Peel the potatoes and cut them into even 1/2-inch cubes so they cook at the same rate and crisp evenly. Rinse the diced potatoes under cold water to remove extra starch, then set aside. Finely chop the onion and red bell pepper, and mince the garlic. Keep the vegetables in separate piles so you can add them at the right times.

In a small bowl, combine the peppery hash seasoning: black pepper, 1 1/4 teaspoons kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, and crushed red pepper flakes (if using). Stir until evenly mixed and set aside.

Step 2: Parboil the potatoes for fluffy centers

Bring a medium pot of well-salted water (about 2 teaspoons salt) to a boil over high heat. Add the diced potatoes and return to a gentle boil. Cook for 6–8 minutes, until the potatoes are just barely tender when pierced with the tip of a knife but not falling apart. They should still hold their shape firmly.

Drain the potatoes thoroughly in a colander, then let them sit for 3–5 minutes to steam-dry. This step helps remove surface moisture so they crisp better later in the skillet. Gently shake the colander once or twice to rough up the edges of the potatoes; the slightly rough surfaces will turn extra crunchy.

Step 3: Brown the beef with early seasoning

While the potatoes cook, heat a large, heavy skillet (ideally 12-inch cast iron) over medium-high heat. Add 1 teaspoon of the oil. Add the ground beef, breaking it up with a wooden spoon or spatula into small crumbles. Let it cook undisturbed for 2–3 minutes to develop a good brown crust on the bottom, then continue cooking, stirring occasionally, until no pink remains and the beef is well browned, about 6–8 minutes total.

If there is more than 1–2 tablespoons of fat in the pan, carefully spoon off and discard the excess. Sprinkle about half of the peppery hash seasoning over the beef and stir in the Worcestershire sauce. Cook for 1 more minute to let the flavors bloom. Transfer the seasoned beef to a bowl and set aside, leaving any flavorful browned bits in the skillet.

Step 4: Soften the onions and peppers

Return the same skillet to medium heat. Add 1 tablespoon butter and 1 teaspoon oil. Once the butter melts and starts to foam, add the chopped onion and bell pepper. Stir to coat in the fat, then cook, stirring occasionally, until very soft and lightly golden at the edges, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Scrape up any browned bits from the bottom of the pan as the vegetables release moisture. Transfer the onion-pepper mixture to the bowl with the beef. Wipe out the skillet only if there are any burnt bits; otherwise, leave the flavorful residue.

Step 5: Crisp the potatoes in plenty of butter

Place the skillet back over medium-high heat. Add the remaining 1 tablespoon oil and 2 tablespoons butter. When the butter is melted and sizzling, add the drained, steam-dried potatoes in an even layer. Use a spatula to press them gently into the pan so as much surface area as possible makes contact with the hot skillet.

Let the potatoes cook undisturbed for 5–7 minutes, until the bottoms are deeply golden brown and crisp. Resist the urge to stir too soon; the stillness is what builds that crunchy crust. Once a good crust has formed, use the spatula to flip the potatoes in large sections, turning them so new sides can sear against the pan.

Step 6: Season heavily and build the hash

Sprinkle the remaining peppery hash seasoning evenly over the potatoes. Continue cooking for another 5–7 minutes, stirring occasionally but allowing plenty of contact time with the skillet, until many of the potato cubes have crisp, browned edges and the centers are tender and fluffy. Taste a potato cube and adjust with a pinch of extra salt if needed.

Return the browned beef and the onion-pepper mixture to the skillet with the potatoes. Toss everything together gently, letting the beef and vegetables reheat and picking up any extra browning from the bottom of the pan. Cook for 2–3 minutes, until the mixture is hot and well combined and some bits are extra crisp.

Step 7: Finish, garnish, and serve sizzling hot

Turn the heat down to low. Taste the hash and adjust seasoning with more black pepper or salt if desired. Sprinkle chopped green onions or parsley over the top for a fresh, bright finish. If using eggs, cook them in a separate pan to your liking (fried over-easy or over-medium is especially good here).

Serve generous scoops of the beef and potato hash straight from the skillet or onto warm plates. Top each serving with an egg, add a dash of hot sauce, and finish with a final grind of black pepper. Enjoy immediately while the potatoes are still crisp on the edges.

Pro Tips

• Dry potatoes = crispy potatoes. Let the parboiled potatoes steam-dry thoroughly before hitting the pan. Moisture is the enemy of browning.
• Use a heavy skillet. Cast iron holds heat well and creates the best crust; avoid nonstick pans, which tend to brown less deeply.
• Do not crowd the pan. The potatoes need direct contact with the pan and room to breathe. If your skillet is smaller than 12 inches, cook the potatoes in two batches.
• Season in layers. Adding some seasoning to the beef and the rest to the potatoes builds deeper, more balanced flavor.
• Let things sit. Every time you spread potatoes or hash in the pan, give it a few minutes undisturbed so crusts can develop before stirring.

Variations

• Cheesy Hash: In the last 2–3 minutes of cooking, sprinkle 1–1 1/2 cups shredded sharp cheddar or pepper jack over the top. Cover briefly until melted and gooey.
• Southwest Style: Add 1 teaspoon ground cumin and 1/2 teaspoon chili powder to the seasoning mix. Stir in 1/2 cup drained canned corn and 1/2 cup black beans with the beef, and garnish with cilantro instead of parsley.
• Leftover Roast Beef Hash: Swap the ground beef for 2–3 cups chopped leftover roast beef or steak. Skip the browning step; instead, add the chopped meat when you return the onions and peppers to the pan.

Storage & Make-Ahead

Refrigerate leftover hash in an airtight container for up to 3–4 days. To reheat, the best method is to warm a skillet over medium heat with a small splash of oil or butter and cook the hash, pressing it into the pan to re-crisp the edges, for 5–8 minutes, stirring once or twice. You can also reheat in a 375°F (190°C) oven on a parchment-lined baking sheet for 10–15 minutes, stirring once halfway through. For make-ahead prep, you can dice and parboil the potatoes up to 24 hours in advance; store them covered in the refrigerator and pat dry before crisping. The peppery seasoning blend can be mixed days ahead and kept in a small jar at room temperature.

Nutrition (per serving)

Approximate values per serving (without eggs or cheese): 560 calories; 32 g protein; 32 g fat; 38 g carbohydrates; 4 g fiber; 4 g sugar; 920 mg sodium. Values will vary based on exact ingredients, brands, and any toppings you add.