What Can I Do With Ground Beef and Potatoes

• Why you'll love this recipe:
• Key Ingredient Notes:
• How to make this recipe:
• Time-saving tips:
• Storing Instructions:
• FAQs:
• Check out other ground beef recipes:
• Ground Beef Potato Hash
• Ground Beef Potato Hash

Why you'll love this recipe:

Breakfast for dinner… What's not to love here, right? Plus, one skillet recipe means minimal clean-up! A quick and easy comfort dish for the win!!

Change things up with this 30-minute meal to break up the same ol' ground beef recipes.

Key Ingredient Notes:

• Potatoes – You can use any type of potato for hash. Russets, Yukon gold, red or purple, fingerlings, and even sweet potatoes, if you'd like. Learn more about different potato varieties and their best uses.
• Beef broth – I like to use beef broth as it adds additional flavor to the dish. But you can use water instead.
• Seasoning is such a crucial part to a great hash. Use my recommendations as a starting point and add more or less based on your taste.
• Ground beef – I like to use lean ground beef. But you can choose whichever ground beef type you prefer. The difference between the different types of ground beef is the fat content and where the meat comes from.

• 70/30 ground beef means 70% lean meat and 30% fat. Typically, this ground beef is made of brisket or shank. It's ideal for juicy burger and meatballs!
• 80/20 ground beef consists of 80% lean meat and 20% fat. It's best for leaner burgers, meatloaves and chili!
• 85/15 ground beef is made of 85% lean meat and 15% fat, which is considered as lean ground beef. It's perfect for lasagna and spaghetti.
• 90/10 ground beef is extra lean ground beef made of 90% lean meat and 10% fat. It's perfect for stuffed peppers, cabbage rolls and tacos.

How to make this recipe:

1. Brown the meat:

Brown the ground beef with seasonings in a skillet over medium high heat. Break down the meat into fine pieces as you don't want any chunks. Cook until the beef is no longer red and transfer it onto a clean plate or bowl.

2. Cook the potatoes:

Add diced potatoes into the now empty skillet and cook for about 4 minutes. Don't stir the potatoes too much as you want to develop a nice golden-brown crust.

3. Combine and cook

Add the ground beef back into the skillet, then add broth or water. Cook until the potatoes are cooked through, about 8 minutes.

4. Add eggs (optional):

If you want, you can also add in eggs! Make wells in the mixture depending on how many eggs you wish to add. Add the eggs into the wells, cover with a lid and cook the eggs to your liking.

I like to serve this hash oven a bed of lettuce to lighten it up!

Time-saving tips:

• Dice the potatoes the night before and store it in water covered with plastic wrap. However, it's not recommended to leave them for longer than 24 hours in water in the fridge. Or buy pre-cut potatoes.
• You can cook the ground beef in advance. Store it in the fridge for up to 3 days, or freeze it up to 3 months, in an airtight container. Remember, cool it and place it in the fridge within 2 hours of cooking.

Storing Instructions:

Refrigerate leftover hash in airtight container for up to 3 days. You can also freeze it for up to 3 months.

FAQs:

What type of potatoes should I use to make potato hash?

You can use any type of potato for hash. Russets, Yukon gold, red or purple, fingerlings, and even sweet potatoes, if you'd like.
TIP: To cut down the cooking time, you can also use leftover Instant Pot baked potatoes. Since the potatoes are already cooked, you'll just need to dice and brown them in the skillet for about 4 minutes!

Can I use sausage instead of ground beef?

Oh why, yes, of course!! Sausage is also a great alternative to ground beef. And since it's already seasoned, you don't need to worry about adding any salt and seasonings.

How to reheat leftover hash?

While you can totally microwave leftovers, it's best to reheat leftover potato hash in a skillet on stovetop to bring back the addicting crispiness!

What other variations of hash can I make?

You can change the meet from ground beef to ground turkey, ground chicken or ground sausage. Add diverse types of cheese for a nice topping. A variety of vegetables and spices can be added too.

Ground Beef Potato Hash

Ground Beef Potato Hash

Servings 6 servings

Cook Time 30 mins

Total Time 30 mins

Cook Mode Prevent your screen from going dark

This 30-minute ground beef potato hash is a quick & easy, yet super flavorful breakfast for dinner recipe! A great way to use ground beef!

• ▢ 1 lb lean ground beef Note 1
• ▢ 1 ½ teaspoons salt coarse kosher
• ▢ 1 ½ teaspoons black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 teaspoon smoked paprika
• ▢ 3 medium potatoes Note 2
• ▢ ½ cup beef broth or water
• ▢ 4-6 eggs optional

For serving:

• ▢ Chopped fresh parsley or sliced green onion optional
• ▢ Hot sauce if desired
• ▢ Lettuce optional

• In a large skillet, brown ground beef with seasonings, breaking it down with a wooden spoon, 8-10 minutes. Once meat is no longer pink, transfer into a clean bowl.

• Meanwhile, dice potatoes into 1/2-inch cubes.

• In now empty skillet, add potatoes and cook for 5 minutes, stirring occasionally. (TIP: don't stir too much, because you want a nice golden brown skin develop on the outside.)

• Add beef back into the potatoes and pour in water/broth. Stir well and cook for about 8 minutes, or until potatoes are cooked through.

• If adding eggs, make 4-6 shallow wells in the meat and potato mixture. Break eggs into the wells, cover and cook for about 3 minutes, or until eggs are cooked till desired doneness.

• Sprinkle some fresh parsley or sliced green onions. And serve over lettuce and with hot sauce, if desired.

Note 1: I like to use lean ground beef (90/10). Read the post above to learn more about ground beef labels. You can use higher fat ground beef too, simply drain the fat after browning.

Note 2:Any type of potato works for this hash.Russets, Yukon gold, redor purple, fingerlings, and evensweet potatoes,if you'd like.

Storing Instructions:
Store leftovers in the fridge in an airtight container for no longer than 3 days. You can also freeze this meal for up to 3 months.

Serving: 6 servings Calories: 342 kcal Carbohydrates: 20 g Protein: 21 g Fat: 19 g Saturated Fat: 7 g Cholesterol: 217 mg Sodium: 712 mg Potassium: 741 mg Fiber: 3 g Sugar: 1 g Vitamin A: 402 IU Vitamin C: 21 mg Calcium: 53 mg Iron: 3 mg

* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.

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