Skillet Beef and Pepper Hash with Crispy Edges
Ingredients
- 1 poundground beef
- 3bell peppers (mixed colors)
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonolive oil
- ½ cupbeef broth
- 1 tablespoonWorcestershire sauce
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 teaspoonfresh thyme (or 1/4 teaspoon dried)
Prep
- 01
Dice 3 bell peppers (remove seeds and stems).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5-7 minutes. Drain excess fat if needed. Transfer beef to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced peppers and onion, and cook stirring occasionally, until softened and the peppers begin to char at the edges, about 8 minutes.
- 03
Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- 04
Return the beef to the skillet. Add the beef broth and Worcestershire sauce. Season with salt and pepper. Simmer for 3-4 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.
- 05
Taste and adjust seasoning. Serve warm, as is or over rice, mashed potatoes, or crusty bread.
Spice Tips
For a warmer kick, add 1/4 teaspoon smoked paprika or a pinch of cayenne pepper in step 3. A dash of hot sauce at the table works too. Fresh parsley or chives sprinkled on top add a bright, herbaceous lift.
Leftovers keep for up to 3 days in the fridge and reheat beautifully. For extra richness, top with a fried egg or a dollop of sour cream.