Skillet Beef and Crispy Potato Hash
Ingredients
- 1 poundground beef
- 1½ poundrusset potato
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ cupbeef broth
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 tablespoonWorcestershire sauce
- 1 teaspoonfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Peel and cut russet potatoes into 1/2-inch cubes (about 4 cups).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned, about 5 minutes. Drain excess fat if needed. Season with salt and pepper, then add the Worcestershire sauce and stir. Transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced potatoes and cook without stirring for 4 minutes, letting them brown on the bottom. Then stir and continue cooking for another 4 to 5 minutes until golden and nearly tender.
- 03
Add the diced onion to the potatoes and cook for 2 minutes. Stir in the minced garlic and thyme, cooking until fragrant, about 30 seconds.
- 04
Return the cooked beef to the skillet. Pour in the beef broth and stir gently to combine. Reduce heat to medium and simmer for 5 to 7 minutes, until the potatoes are completely tender and the liquid is mostly absorbed. Taste and adjust seasoning with salt and pepper.
- 05
Serve hot straight from the skillet or transfer to bowls.
Spice Tips
For deeper flavor, add a pinch of smoked paprika (1/4 teaspoon) with the garlic. For subtle heat, stir in 1/4 teaspoon black pepper or a dash of hot sauce at the end. A squeeze of fresh lemon juice brightens the dish if it feels heavy.