Southwestern Beef Hash

This one-skillet beef hash puts a Southwestern spin on a diner classic. Ground beef and onions get browned first, then frozen potatoes go in and cook until they develop crispy, golden edges. A cup of salsa stirred in at the end ties everything together with a spicy, tomato-forward sauce.

Using frozen potatoes is a smart shortcut. They’re already par-cooked, so they crisp up faster in the skillet than raw potatoes would. That crunchy exterior against the tender beef and saucy salsa is what makes this hash satisfying.

Draining the beef after browning keeps the hash from turning greasy. The rendered fat would prevent the potatoes from crisping and make the whole dish heavy.

Pro Tips

• Don’t stir the potatoes too often. Let them sit on the hot surface to develop a golden crust before flipping.
• Use a chunky salsa for more texture, or a smooth one if you prefer a saucier hash.
• Garnish with sliced green onions and black olives right before serving for a fresh crunch against the hot hash.
• Top with a fried egg for breakfast or brunch. The runny yolk makes a built-in sauce.

Variations

• Add diced green chiles or jalapeños with the salsa for extra heat.
• Stir in a handful of shredded cheddar or pepper jack cheese at the end and let it melt.
• Use ground turkey instead of beef for a lighter version with the same Southwestern flavors.