Here’s a straightforward, delicious Classic Hamburger Hash recipe that serves about 4 people.
Ingredients:
- 1 lb (450 g) ground beef
- 3–4 medium potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 1 bell pepper (optional), chopped
- 2–3 cloves garlic, minced
- 2 tbsp vegetable oil or butter
- Salt and black pepper, to taste
- 1 tsp paprika (optional)
- 1/2 tsp dried thyme or parsley (optional)
- 1/4 cup beef broth or water (optional, for extra moisture)
- Eggs (optional, for serving on top)
Instructions:
- Prepare the potatoes:
- Heat 1 tbsp of oil or butter in a large skillet over medium heat.
- Add the diced potatoes and cook, stirring occasionally, until lightly browned and partially tender (about 10 minutes). Remove from the skillet and set aside.
- Cook the beef and vegetables:
- In the same skillet, add another 1 tbsp oil if needed.
- Add the chopped onion and bell pepper; sauté for 3–4 minutes until softened.
- Add the ground beef, breaking it up with a spatula. Cook until browned and fully cooked.
- Stir in the minced garlic, paprika, thyme, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Combine and finish cooking:
- Return the potatoes to the skillet and mix everything together.
- Add a splash of beef broth or water if you want it a bit saucy.
- Cook for another 5–7 minutes, stirring occasionally, until the potatoes are fully tender and slightly crispy.
- Optional egg topping:
- In a separate pan, fry eggs sunny-side-up or over-easy.
- Serve the hash hot with an egg on top for a hearty breakfast or dinner.
Tips:
- For extra flavor, you can add Worcestershire sauce or a dash of hot sauce.
- Leftovers reheat well and are even better the next day when the potatoes crisp up a little more.
If you want, I can also give you a super quick 15-minute version that uses frozen hash browns for even faster prep.
Do you want me to do that?
