A skillet of golden potatoes, browned ground beef, and onions — comforting, straightforward, and wildly adaptable. Ground Beef Potato Hash is the kind of pan dinner that shows up on busy weeknights, lazy weekend brunches, and even for meal-prep breakfasts. It’s fast to pull together, forgiving if you swap ingredients, and rewards a little patience at the end when those potato edges crisp up.
If you want a ready reference while you cook, this ground beef potato hash recipe is a handy baseline to compare timing and technique.
Why you’ll love this dish
This hash hits a lot of home-cooking sweet spots: inexpensive, filling, and built from pantry staples. It’s also highly flexible — add a fried egg on top, toss in leftover vegetables, or double the batch for leftovers. Families love it; picky eaters usually do too. And because most of the work happens in one skillet, cleanup is minimal.
“Weeknight savior: five ingredients, one pan, and everybody asks for seconds.” — a fan-favorite review
Step-by-step overview
In plain terms, here’s how this recipe comes together: sweat the aromatics, brown the beef, add diced potatoes, cover to steam until tender, then uncover to crisp. The total active cooking time is roughly 25–30 minutes, and most of that is hands-off while the potatoes cook gently under a lid.
What you’ll need
- 1 lb ground beef (80/20 recommended for flavor and browning)
- 4 medium potatoes, diced (Yukon Gold or red potatoes hold their shape best)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
If you prefer a casserole-style bake rather than a skillet finish, consider a similar baked option like the ground beef and potatoes casserole for a hands-off finish and crowd-sized portions.
How to prepare it
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Give the pan a minute to get hot so onions sizzle on contact.
- Add the chopped onion and diced bell pepper. Cook, stirring occasionally, until softened, about 3–5 minutes. This softening builds the base flavor.
- Stir in the minced garlic and cook just 30–60 seconds until fragrant; garlic burns quickly so keep it moving.
- Add the ground beef to the skillet. Break it into bite-sized pieces with a spatula and cook until browned through. If you used fattier beef and there’s a lot of liquid fat, you can spoon some out—leave a little to flavor the potatoes.
- Stir in the diced potatoes. Season with salt and pepper and mix to combine so the potatoes get coated in the pan juices. Spread everything into an even layer.
- Reduce heat to medium-low and cover the skillet. Let it cook for 15–20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Cooking time varies by potato size.
- Remove the lid and increase heat slightly. Cook another 3–5 minutes without stirring to develop a golden, crisp crust on the bottom. If you like more crust, let sections sit undisturbed a little longer.
- Taste and adjust seasoning. Sprinkle with chopped parsley if using, and serve hot.
Best ways to enjoy it
- Top with fried or poached eggs for breakfast or brunch. The runny yolk acts like a sauce.
- Serve alongside a simple green salad and crusty bread for a balanced weeknight meal.
- Spoon into tortillas, add salsa and cheese, and fold into quick tacos.
- For a heartier dinner, offer roasted vegetables or steamed green beans as a side.
Storage and reheating tips
- Refrigeration: Cool leftovers within two hours and store in an airtight container for 3–4 days.
- Freezing: Freeze in a shallow airtight container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop in a skillet over medium heat to restore crispness, adding a splash of oil or water if needed. Microwaving works for a quick reheat but will soften crisp edges.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Choose 80/20 ground beef: the fat helps with browning and flavor. If you use leaner beef, add a tablespoon of butter or oil when cooking potatoes to compensate.
- Dice potatoes uniformly so they cook evenly. About 1/2-inch cubes work well.
- Start with a hot pan for good sear, but finish on medium-low heat so potatoes cook through without burning.
- If potatoes begin to stick, a splash of water and a lid will steam them free. Use a metal spatula to scrape up fond for flavor.
- For extra color and flavor, finish with a squeeze of lemon or a sprinkle of smoked paprika.
Recipe variations
- Spicy chipotle: Add a tablespoon of chipotle in adobo (minced) and a dash of cumin. Top with avocado.
- Breakfast style: Fold in shredded cheddar and top each serving with a fried egg.
- Tex-Mex: Stir in black beans, corn, and cilantro; serve with salsa and lime.
- Vegetarian swap: Replace ground beef with crumbled tempeh or lentils and increase seasoning.
- Sweet potato hash: Substitute sweet potatoes for a sweeter, slightly softer texture and pair with rosemary.
Common questions
Q: Can I use russet potatoes or frozen diced potatoes?
A: Yes. Russets will break down a bit more and give a fluffier texture; Yukon Gold or red potatoes hold their shape better. Frozen diced potatoes work in a pinch—don’t thaw them first, just increase covered cooking time until tender.
Q: How long does this take from start to table?
A: About 25–35 minutes total: 5–10 minutes to brown aromatics and beef, then 15–20 minutes covered for the potatoes, plus a few minutes to crisp.
Q: Can I make this ahead for meal prep?
A: Absolutely. Cook, cool, and portion into containers. Refrigerate for up to 4 days or freeze up to 3 months. Reheat in a skillet to bring back crispness.
Q: Is it necessary to drain the beef fat?
A: Not strictly—some fat adds flavor and helps brown the potatoes. If there’s excess grease (pools of liquid), spoon out a bit to avoid a greasy final dish.
If you want more skillet recipes or weeknight ideas, try browsing similar one-pan dinners on the site for inspiration.
Print
Ground Beef Potato Hash
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting skillet dish featuring golden potatoes, browned ground beef, and onions, perfect for busy weeknights and family brunches.
Ingredients
- 1 lb ground beef (80/20 recommended)
- 4 medium potatoes, diced (Yukon Gold or red)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chopped onion and diced bell pepper. Cook until softened, about 3–5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30–60 seconds.
- Add the ground beef to the skillet, breaking it into pieces and cooking until browned.
- Stir in the diced potatoes and season with salt and pepper. Spread into an even layer.
- Reduce heat to medium-low, cover, and cook for 15–20 minutes until potatoes are tender.
- Remove the lid and increase heat. Cook another 3–5 minutes without stirring to develop a crust.
- Taste and adjust seasoning, then sprinkle with chopped parsley if desired, and serve hot.
Notes
For extra flavor, consider a squeeze of lemon or a sprinkle of smoked paprika before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American