Easy Hamburger Hash

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Hamburger hash brings together chopped potatoes, vegetables, and ground beef in a rustic skillet mixture meant to be scooped straight from the pan. The ingredients cook together until lightly browned and cohesive rather than simmered in gravy, giving hash its classic homestyle texture and flavor. It’s simple, budget-friendly comfort food and a great way to use leftovers.

The ingredients cook together until lightly browned and cohesive rather than simmered in gravy, giving hash its classic homestyle texture and flavor — for a saucy plated dinner instead, see my Ground Beef and Potatoes. If you love easy, comforting meals like this, be sure to check out my full collection of Ground Beef Recipes for even more family-friendly dinner ideas.

Why This Recipe Works

• All-in-one skillet hash texture: Potatoes cook until tender and lightly browned, then everything gets tossed together into that classic scoopable hash.

• Budget-friendly and flexible: Great way to use whatever veggies you have on hand without needing a sauce.

• Bold flavor without fuss: Simple spices + browned beef make it taste bigger than the ingredient list.

• Cheesy finish (optional): A quick melt on top gives it that cozy comfort-food payoff.

✨ Before You Begin

✨ Dry the potatoes well. After rinsing, pat them completely dry before they hit the skillet. Removing surface starch and moisture helps them brown instead of steam so the hash keeps its rustic texture.

✨ Cook the potatoes first. Giving the potatoes a head start lets them become tender and lightly golden before the beef goes back in. Hash works best when the ingredients stay distinct rather than simmer together.

✨ Don’t overcrowd the pan. A crowded skillet traps steam and turns the mixture soft. Use a large skillet so the potatoes and beef can lightly brown and stay scoopable.

✨ Drain excess grease at the end. Unlike gravy-based skillet dinners, hash should feel cohesive but not saucy. Removing extra fat keeps the texture hearty instead of heavy.

What is Hamburger Hash?

Hamburger Hash is a main dish that incorporates ground beef and chopped potatoes in a single skillet meal. It’s quick and easy to pull together and is perfectly spiced to please even the most delicate pallets.

Hamburger Hash Ingredients

• Diced Potatoes: I like russets in this recipe. They’re nice and creamy. You can use Yukon Gold or Red potatoes if you’d like. If you have leftover potatoes, you can mix those it, too.
• Vegetable Oil: Any neutral vegetable oil will work.
• Onion: I like to use yellow onion but white onion will work, too.
• Bell Pepper: You can use any color you like. I like red bell peppers because they’re the sweetest.
• Garlic: Once sautéd it will be nice and mellow.If you’re out of fresh garlic, use garlic powder.
• Ground Meat: I like this best with 80/20 ground beef. The extra fat adds a nice flavor to the potatoes. You can use lean ground beef but it will greatly affect the overall flavor. Ground turkey or ground chicken will work, too.
• Chili Powder: I use a mild. chili powder like McCormick to keep the taste kid friendly.
• Cheese: I use either sharp cheddar or Pepper Jack.

🥣 How To Make Hamburger Hash

Prep the potatoes. Peel and cube the potatoes into even, bite-size pieces. Rinse them in a bowl of cold water, swish to release excess starch, then drain and rinse again in a colander. Spread them on paper towels and pat very dry — dry potatoes brown better in the skillet.

Cook the potatoes first. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring and flipping occasionally, until they’re fork-tender and lightly golden. Season with salt and pepper, then transfer the potatoes to a plate.

Sauté the veggies. Add the onion and bell pepper to the skillet (add a tiny splash of oil if the pan looks dry). Cook until softened and starting to brown, then stir in the garlic and cook for about 30 seconds, just until fragrant.

Brown the beef. Add the ground beef along with the chili powder, salt, and pepper. Cook, breaking it up as you go, until it’s fully browned. Drain off excess grease if needed so the hash stays hearty, not greasy.

Combine + finish with cheese. Stir the potatoes back into the skillet until everything is evenly mixed and warmed through. Sprinkle the cheese over the top, then broil just until melted. Serve hot.

Variations

Switch Up The Meat: I make this often with ground turkey. Typically, ground turkey comes in different lean meat to fat ratios. My favorite to use in this recipe 85/15. It has enough fat for good flavor.

Add Eggs: This is delicious with a few beaten eggs add to the mixture at the end step #6 and cook them. You can also add a fried egg to individual servings!

Add More Veggies: You can add thawed frozen vegetables or fresh chopped mushrooms, broccoli, cauliflower, or zucchini.

Add Italian Seasoning: This is my favorite herb + spices blend in my cupboard! It’s delicious in most things and this recipe is no exceptions. I’d start with 2 teaspoons.

Paprika: This is delicious sprinkled over the hamburger hash. Use whichever type you prefer. I like smoked the best!

Which Pan Do I Use: I like to use my 12 inch large skillet!

What to Serve With Hamburger Hash

Veggie Sides

A simple vegetable balances the hearty skillet nicely. Try Southern-Style Green Beans, Arkansas Green Beans, Roasted Broccoli, or Sautéed Asparagus for an easy, family-friendly plate.

Cozy Breads

Something warm for scooping makes this meal feel complete. Beer Bread, Bisquick Biscuits, or Homemade Crescent Rolls are perfect alongside the rustic hash.

Storing + Freezing + Make-Ahead

• How Long Can You Store in the Fridge? Store in an airtight container for 3-4 days.
• Can You Freeze Hamburger Hash? Freezing Hamburger Hash is another great way to make the dish ahead of time or save the leftovers. To make ahead: make the dish in its entirety and allow it to cool. Transfer it to a casserole dish and cover it with cling wrap, followed by a layer of foil. Remove the cling wrap to reheat. Bake covered with foil until heated through. Your potatoes might not be as crisp with this method.
• Can You Make Hamburger Hash Ahead Of Time? Yes. You’ve got a couple of options. If you’re preparing a few days ahead just, it’s best to chop everything, except the potatoes, and store them in individual containers in the fridge. Cook and season the hamburger and store it as well. When you’re ready for it, chop and cook the potatoes as instructed, and then add everything else as usual. Since the meat is cooked, it just needs to be warmed through. You’ll be able to whip this up in no time!
  • You can also cook everything in the skillet as instructed, but I suggest holding off on the cheese. You can reheat it just before serving and then top it with the cheese. Your potatoes might not be as crisp with this method.
• Food Safety: If you’d like more info on food safety check out this link.

✦ Frequently Asked Questions

✦ Is hamburger hash the same as ground beef and potatoes?
No. Hamburger hash is a drier, scoopable skillet where the potatoes and beef brown together. Ground beef and potatoes is simmered in a light gravy and served as a plated dinner instead of a rustic mixture.

✦ Why do you cook the potatoes first?
Giving the potatoes a head start lets them become tender and lightly golden before the beef is added. That keeps the hash cohesive and prevents it from turning soft or steamy.

✦ Do I have to rinse the potatoes?
Rinsing removes excess surface starch so the potatoes don’t stick together and cook more evenly. Drying them well afterward helps them lightly brown in the skillet.

✦ Can I add eggs to hamburger hash?
Yes! Stir in beaten eggs at the end or top each serving with a fried egg. Hash is traditionally flexible and works well as a breakfast-style meal.

✦ What kind of potatoes work best?
Russet potatoes give the classic fluffy interior and lightly browned exterior. Yukon Gold will be a bit creamier but still work well.

✦ How do I keep the hash from getting greasy?
Drain excess fat after browning the beef and use a large skillet so moisture can evaporate instead of pooling in the pan.

✦ Can I make hamburger hash ahead of time?
You can prep the ingredients ahead, but it’s best freshly cooked so the potatoes stay lightly browned. Reheat in a skillet rather than the microwave to restore texture.

✦ Can I freeze hamburger hash?
Yes, but the potatoes soften after freezing. Reheat in a skillet to bring back some of the texture before serving.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

More Ground Beef Comfort Favorites

Hamburger Potato Casserole — A baked, creamy version rather than a browned stovetop hash.
Hamburger Gravy — Served over mashed potatoes instead of cooked together in the skillet.
American Goulash — A saucy tomato-based skillet meal rather than a rustic mixture.
Hamburger Soup — A lighter, brothy version with similar ingredients.
Brown Sugar Meatloaf — A baked homestyle main instead of a skillet hash.
Porcupine Meatballs — A saucy simmered beef dish, not a dry skillet meal.

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Hamburger Hash

Hamburger Hash is wonderful family comfort food that combines seasoned potatoes, veggies, cheese & hamburger to create an easy one-skillet meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 4

Author: Kathleen

Ingredients

• ▢ 2 medium Russet potatoes,
• ▢ 3 tablespoons vegetable oil
• ▢ 1 cup yellow onion, chopped
• ▢ 1 red bell pepper, chopped
• ▢ 2-3 cloves garlic, minced
• ▢ 8 ounces ground beef, 80-20%
• ▢ 1/2 teaspoon chili powder
• ▢ 1 1/2 cups sharp cheddar cheese, grated
• ▢ salt
• ▢ black pepper

Garnish

• ▢ 1-2 tablespoons fresh parsley, finely chopped

US Customary - Metric

Instructions

• Preheat the broiler to high.
• Peel the potatoes (2) and cut them into small cubes. Place cubed potatoes in a bowl of cold water, swishing them around to remove starch. Drain in a colander and rinse. Spread potatoes out on paper towels and pat dry.
• Add oil (3 tablespoons) to a cast iron skillet and heat over medium-high heat. Add the potatoes and cook, stirring as needed, until the potatoes are fork-tender and browned on most sides. 
• Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and set aside.
• Stir in the onions (1 cup), red bell pepper (1), and garlic (2-3 cloves) into the skillet. Cook over medium heat, stirring until golden brown.
• Stir in the beef (8 ounces), chili powder (1/2 teaspoon), and 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook, breaking up any clump, until brown, about 5 minutes. Drain any excess fat.
• Add the potatoes back to the skillet and mix in. Sprinkle cheese (1 1/2 cups) evenly over the top of the skillet. 
• Place skillet under the preheated broiler until cheese is melted, about 1 minute. Garnish with fresh parsley and serve.

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Nutrition

Serving: 1/4 of the recipe | Calories: 428kcal | Carbohydrates: 26g | Protein: 23g | Fat: 26g | Saturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 328mg | Potassium: 767mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1516IU | Vitamin C: 49mg | Calcium: 340mg | Iron: 2mg

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Source: Trisha Yearwood

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