Beef and Potato Hash
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Crispy potatoes and savory ground beef cooked together in one skillet. A hearty, budget-friendly dish that works for dinner or a big weekend breakfast, especially topped with a fried egg.
By Mia HartwellUpdated January 23, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Crispy potatoes and savory beef in one skillet
- Budget-friendly and endlessly adaptable
- Works for dinner or a hearty brunch
- Even better topped with a fried egg
Beef and Potato Hash
45 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 440kcal
- Protein
- 26g
- Carbs
- 38g
- Fat
- 21g
- Fiber
- 4g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Heat the oil in a large skillet over medium-high. Add the diced potatoes in an even layer and cook 12-15 minutes, stirring occasionally, until golden and fork-tender. Transfer to a plate.
- 2
In the same skillet, brown the ground beef until no longer pink, about 6 minutes; drain excess fat. Confirm it reached 160°F (71°C).
- 3
Add the onion and bell pepper and cook 4 minutes, then the garlic, paprika, and thyme for 1 minute.
- 4
Return the potatoes, season with salt and pepper, and press into the pan. Cook undisturbed 3-4 minutes to crisp the bottom, then toss.
- 5
Top with fried eggs and green onion if desired and serve hot.
Pro Tips for the Best Results
- Dice the potatoes small and evenly so they cook through and crisp at the same time.
- Give the potatoes space and don't stir too often so they brown instead of steaming.
- Press the hash into the pan and let it sit to develop crispy edges before tossing.
- A fried egg on top turns this into a complete, restaurant-style hash.
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How to Cook Beef and Potato Hash
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Crisp the potatoes first
Potatoes take the longest and need room to crisp, so cook them first in an even layer, stirring only occasionally. Crowding or constant stirring traps steam and leaves them soft. You want them golden and fork-tender before they come out of the pan.
Brown the beef and aromatics
In the same pan, brown the beef to 160°F (71°C) and drain it, then cook the onion, pepper, and spices. Using one pan throughout means each layer picks up the flavor left behind by the last.
Bring it together and crisp again
Return the potatoes, press everything into the pan, and let it sit undisturbed so the bottom develops crispy, browned edges before you toss. That final crisping is what makes a hash a hash. Top with a fried egg for a rich, runny finish.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to re-crisp the potatoes; the microwave will leave them soft.
Serving Suggestions
This beef and potato hash pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use a different potato?+
Yukon Gold crisps nicely and holds its shape; russets work too but are starchier. Dice whichever you use small for even cooking.
Can I parboil the potatoes to save time?+
Yes. Parboil diced potatoes for 5 minutes, drain well, then crisp them in the skillet in less time.
Is this a breakfast or dinner dish?+
Both. It's hearty enough for dinner and, topped with eggs, makes a fantastic weekend breakfast or brunch.
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