The Ingredients
For the Hash:Groceries
1½ lbs russet or Yukon Gold potatoes (about 3-4 medium), scrubbed and diced into ½-inch cubes
1 lb ground beef (80/20 gives the best flavor)
1 large yellow onion, diced
2-3 cloves garlic, minced
2 tablespoons olive oil or vegetable oil, divided
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, but adds wonderful depth)
¼ teaspoon cayenne pepper (optional, for heat)
Optional Add-Ins:
1 green bell pepper, diced
1 cup mushrooms, sliced
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
Fresh herbs (thyme, parsley, rosemary)
For Serving:
Fried eggs (highly recommended)
Ketchup or hot sauce
Fresh parsley or chives, chopped
Shredded cheese (cheddar is perfect)
The Method: One Pan, Big Flavor
Step 1: Par-Cook the Potatoes (The Secret to Crispy Success)
Place diced potatoes in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 4-5 minutes, until just starting to soften but not fully cooked.
Drain well and pat dry with paper towels. Removing excess moisture is key to crispy potatoes.
Alternatively: Boil potatoes in salted water for 5 minutes, then drain and dry thoroughly.
Step 2: Brown the Beef
Heat a large skillet (cast-iron is ideal) over medium-high heat. Add 1 tablespoon oil.
Add ground beef and cook, breaking it into small crumbles, until browned and cooked through, 6-8 minutes.
Using a slotted spoon, transfer beef to a plate, leaving any rendered fat in the pan.
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