Easy Hamburger Hash

Hamburger hash is the kind of skillet dinner that’s been on dinner tables for generations because it works. Diced potatoes and ground beef come together with onion, green pepper, and garlic in one pan, and 30 minutes later you’ve got a complete meal. The trick to great hash isn’t in any fancy technique. It’s about giving the potatoes time to brown and the moisture to cook off so each bite gets crispy edges with a tender, almost creamy center. Browning the beef first is non-negotiable. The fond left behind on the pan bottom is pure flavor that the potatoes pick up as they cook. Stir it occasionally, but not constantly. Letting the potatoes sit undisturbed for stretches is what gives them those golden, lacy bits that taste like the best diner breakfast hash. Serve straight from the pan, topped with a fried egg or a splash of hot sauce.

Pro Tips

• Cut potatoes into uniform ½ inch dice so they cook at the same rate. Mixed sizes mean some pieces stay raw while others turn to mush.
• Use Yukon golds or russets. Waxy potatoes hold their shape but don’t brown as well.
• Drain excess grease after browning the beef but leave a tablespoon. The fat is what crisps the potatoes.
• Cover the pan partway through to steam the potatoes tender, then uncover for the last 5 minutes to crisp them up.
• Don’t oversalt at the start. The beef and reduced juices concentrate the flavor as it cooks.

Variations

• Top each serving with a fried egg, a sprinkle of shredded cheddar, or a dollop of sour cream.
• Add diced carrots, corn kernels, or sliced mushrooms for extra vegetables.
• Stir in a teaspoon of smoked paprika, chili powder, or Worcestershire sauce for a flavor boost.