Beef Hash with Potato (Print Version)
Savory blend of beef, potatoes, and herbs cooked to golden perfection in a skillet.
# What You'll Need:
→ Meats
01 - 12 oz cooked beef, diced (such as roast beef or leftover steak)
→ Vegetables
02 - 1 lb potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Pantry & Spices
07 - 2 tbsp olive oil or unsalted butter
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried thyme
10 - 1/2 tsp salt or to taste
11 - 1/4 tsp black pepper
→ Optional Toppings
12 - 4 eggs (optional, for serving)
# Directions:
01 - Warm 1 tablespoon of olive oil or butter in a large skillet over medium heat.
02 - Add diced potatoes and cook, stirring occasionally, until golden and nearly tender, about 12 to 15 minutes.
03 - Push potatoes to one side, add remaining oil, onion, bell pepper, and garlic; sauté until softened and fragrant, approximately 3 to 4 minutes.
04 - Stir in diced beef, smoked paprika, thyme, salt, and pepper; cook, stirring occasionally, until beef is heated through and potatoes crisp up, about 5 to 7 minutes.
05 - Mix in chopped parsley, taste, and adjust seasoning as needed.
06 - If desired, make 4 small wells in the hash, crack an egg into each, cover, and cook until eggs reach preferred doneness, approximately 4 to 6 minutes.
07 - Plate the hash hot, garnished with additional parsley.
# Expert Tips:
01 -
- It's the kind of meal that feels indulgent but actually comes together faster than you'd think, and uses up whatever beef you've got hanging around.
- Golden, crispy potatoes paired with tender meat and soft vegetables create these little flavor pockets you won't want to stop eating.
- You can make it for breakfast with a fried egg on top, throw it together for dinner, or serve it at brunch and everyone assumes you've been cooking all morning.
02 -
- Don't skip the step of cooking potatoes first and alone—they need time and direct heat to brown properly, and if you throw in the aromatics too early, they'll steam everything instead of letting it crisp.
- Your beef is already cooked, so it's just there for texture and flavor; the real cooking happens to the vegetables, which means the beef step is really about seasoning and heating, not browning meat from raw.
- If your potatoes are still hard when the beef is ready, add a splash of water, cover the pan for a minute, and let steam finish the job—undercooked potatoes in hash are worse than anything else.
03 -
- Cut your potatoes consistently small so they cook evenly; uneven pieces means some are mushy while others are still hard.
- Don't stir the hash constantly—let it sit for a minute or two between stirs so the potatoes and onions can develop color instead of just steaming.
- If you're making this on a busier morning and want it faster, use diced leftover cooked potatoes instead of raw, which cuts the cooking time nearly in half.