Crispy Beef & Potato Hash with Chili Oil
Ingredients
- 1 poundground beef
- 1½ poundrusset potatoes
- 1yellow onion
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ teaspoonchili flakes
- 1 teaspoonsmoked paprika
- ¾ teaspooncumin
- ·salt
- ·black pepper
- 1lime
- ¼ cupfresh cilantro
Prep
- 01
Cut 1.5 pounds russet potatoes into 1/2-inch cubes (no need to peel).
- 02
Dice 1 yellow onion.
- 03
Mince 4 cloves garlic.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook for 5–6 minutes until no pink remains. Drain excess fat if needed. Stir in chili flakes, smoked paprika, and cumin. Cook for 30 seconds until fragrant. Transfer to a plate.
- 02
In the same skillet, add 2 tablespoons fresh olive oil. Add diced potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender. Season with salt and pepper.
- 03
Return beef to the pan. Add minced garlic and diced onion, stirring well. Cook for 2–3 minutes until the onion softens and everything is combined.
- 04
Squeeze lime juice over the hash and toss to distribute. Taste and adjust seasoning.
- 05
Transfer to plates or bowls and top with chopped cilantro. Serve hot.
Spice Tips
For deeper heat, increase chili flakes to 3/4 teaspoon or add 1/4 teaspoon cayenne. A fresh jalapeño minced into the pan in step 3 adds brightness and kick. For cooling richness, top with a fried egg or dollop of sour cream.
Make-ahead: chop potatoes, onion, and garlic up to 4 hours ahead and refrigerate. The hash is best served immediately but keeps well as leftovers; reheat gently in a skillet with a splash of water.