Ingredients
Scale
- 1 tbsp olive oil or vegetable oil
- 1½ lbs (680g) ground beef (85/15)
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 2 garlic cloves, minced
- 3 cups peeled & diced russet or Yukon Gold potatoes (½” cubes)
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & black pepper to taste
- Optional: ½ tsp red pepper flakes, chopped fresh parsley
For serving:
- Fried or poached eggs (for breakfast hash)
- Shredded cheddar cheese
- Hot sauce or ketchup
Instructions
- Brown beef: In a large skillet or Dutch oven, heat oil over medium-high. Add ground beef; cook 5–6 min until browned. Drain excess fat if needed.
- Sauté veggies: Add onion and bell pepper; cook 4–5 min until softened. Stir in garlic; cook 30 sec.
- Add potatoes: Stir in diced potatoes, diced tomatoes (with juice), tomato paste, Worcestershire, smoked paprika, thyme, salt, and pepper.
- Simmer: Reduce heat to medium-low. Cover and cook 20–25 minutes, stirring occasionally, until potatoes are tender and mixture is thickened.
→ For crispier hash, uncover during last 5–10 minutes and let edges brown slightly. - Taste and adjust seasoning. Add red pepper flakes if desired.
- Serve hot, topped with fried eggs and cheese for breakfast—or enjoy as-is for dinner!
💡 Pro Tip: Par-cook potatoes in the microwave (3–4 min) to speed up stovetop time!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
Servings: 6 | Calories: 340 | Net Carbs: 22g | Fats: 18g | Protein: 24g
Servings: 6 | Calories: 340 | Net Carbs: 22g | Fats: 18g | Protein: 24g