Skillet Beef and Potato Hash with Crispy Edges
Ingredients
- 1 poundground beef
- 1 poundrusset potatoes
- ·yellow onion
- ·garlic
- 3 tablespoonolive oil
- ½ cupbeef broth
- ·salt
- ·black pepper
- ½ teaspoonpaprika
- ·fresh parsley
Prep
- 01
Cut 1 pound russet potatoes into 1/2-inch cubes (no need to peel).
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
- 04
Chop 2 tablespoons fresh parsley for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces as it browns. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain excess fat if needed, then transfer beef to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the potatoes and cook undisturbed for 3 minutes to develop a golden crust on the bottom, then stir and cook for another 5–7 minutes until they begin to soften and brown at the edges.
- 03
Push the potatoes to the sides of the skillet and add the onion to the center. Cook for 2 minutes, then stir everything together. Cook for another 3 minutes until the onion softens.
- 04
Add the garlic and cook for 30 seconds until fragrant. Return the beef to the skillet, add the beef broth and paprika, and stir well. Reduce heat to medium, cover partially, and simmer for 5–8 minutes until the potatoes are tender and the liquid has mostly reduced.
- 05
Taste and adjust seasoning with salt and pepper. Transfer to a serving dish and garnish with fresh parsley.
Spice Tips
For a smokier depth, increase paprika to 1 teaspoon or add 1/4 teaspoon smoked paprika. For warmth, sprinkle a pinch of cayenne or red pepper flakes on individual servings. A dash of Worcestershire sauce stirred in during the final minute adds savory complexity.
This hash tastes even better made ahead and reheated; flavors deepen after a day in the fridge. Leftovers keep for 3 days covered.