Ingredients
Equipment
Method
- In a large skillet, brown the ground beef with salt, pepper, garlic powder, Worcestershire sauce, and smoked paprika. Break the meat down with a wooden spoon while cooking for 8 to 10 minutes. When the meat is no longer pink, move it to a clean bowl.
- Dice the potatoes into 1/2-inch cubes.
- In the now empty skillet, add the diced potatoes and cook for 5 minutes, stirring occasionally. Avoid stirring too often to allow a golden brown skin to develop on the outside of the potatoes.
- Return the beef to the skillet with the potatoes. Pour in the beef broth or water. Stir everything together well and cook for about 8 minutes, or until the potatoes are cooked through.
- If you are adding eggs, make 4 to 6 shallow wells in the meat and potato mixture. Break one egg into each well. Cover the skillet and cook for about 3 minutes, or until the eggs reach your desired doneness.
- Sprinkle the hash with fresh parsley or sliced green onions. Serve over lettuce and with hot sauce, if you choose.
Nutrition
Notes
If you use ground beef with a higher fat content, drain the excess fat after browning the meat. Any type of potato works well for this hash, including Russets, Yukon gold, red, purple, or fingerlings. You can substitute sweet potatoes if you prefer.
Store leftover hash in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Reheat in the microwave or on the stovetop in a skillet; the skillet method helps the potatoes crisp up better.