Mexican Hash

This Mexican hash layers spiced ground beef over crispy hash brown potatoes, then gets topped with fresh tomato slices and a blanket of shredded cheese broiled until melty. Think of it as a cross between nachos and a loaded hash brown casserole with a Tex-Mex kick.

The meat sauce is fast and punchy: ground beef and onion browned together, then simmered with tomato sauce, chili powder, Worcestershire, and a tablespoon of brown sugar. That brown sugar isn’t making it sweet. It balances the acidity of the tomato sauce and rounds out the chili powder’s heat into something smoother.

Building this in layers is what gives each serving distinct textures. Crispy hash browns on the bottom, saucy meat in the middle, fresh tomato slices for brightness, and melted cheese on top. A quick blast under the broiler fuses the cheese layer without overcooking everything underneath.

Kitchen Tips

• Cook the hash browns until they’re actually crispy, not just heated through. Soggy hash browns under a wet meat sauce turns everything to mush.
• Simmer the meat sauce until thick. It should mound on a spoon, not run. Watery sauce soaks into the potatoes and kills the texture contrast.
• Slice the tomatoes thin so they heat through quickly under the broiler without releasing too much juice.
• Watch the broiler closely. Cheese goes from perfectly melted to burnt in about 30 seconds.

Variations

• Jalapeño hash: Add diced pickled jalapeños on top of the meat layer before adding tomatoes for extra heat.
• Breakfast version: Top each serving with a fried egg for a hearty brunch plate.