This post may contain affiliate links. Read our disclosure policy here.
Incredibly easy, yet super flavorful ground beef potato hash is your new favorite breakfast for dinner recipe! And it’s such a great way to use ground beef besides making spaghetti, meatballs, tacos and such! This potato hash with ground beef and eggs takes only 30 minutes to make!!
What type of potatoes should I use to make potato hash?
You can use any type of potato for hash. Russets, Yukon gold, red or purple, fingerlings, and even sweet potatoes, if you’d like.
TIP: To cut down the cooking time, you can also use leftover Instant Pot baked potatoes. Since the potatoes are already cooked, you’ll just need to dice and brown them in the skillet for about 4 minutes!
Can I use sausage instead of ground beef?
Oh why, yes, of course!! Sausage is also a great alternative to ground beef. And since it’s already seasoned, you don’t need to worry about adding any salt and seasonings.
How to reheat leftover hash?
While you can totally microwave leftovers, it’s best to reheat leftover potato hash on a skillet on stovetop for bring back the addicting crispiness!
What to serve with ground beef potato hash:
This quick and easy weeknight meal is incredibly versatile and you can add just about anything to it. Since I’m not adding any vegetables, I like to serve mine with a side of oven roasted vegetables, or over green salad, like lettuce.
Ground Beef Potato Hash
- 1 lb ground beef, lean
- 1 ½ teaspoons salt, coarse kosher
- 1 ½ teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 3 medium potatoes
- ½ cup water, or beef broth
- 4-6 eggs, optional
- Chopped fresh parsley or sliced green onion, optional
- Hot sauce, if desired
- Lettuce, optional
- In a large skillet, brown ground beef with seasonings, breaking it down with a wooden spoon, 8-10 minutes. Once meat is no longer pink, drain it well and transfer into a clean bowl.
- Meanwhile, dice potatoes into 1/2-inch cubes.
- In now empty skillet, add potatoes and cook for 5 minutes, stirring occasionally. (TIP: don’t stir too much, because you want a nice golden brown skin develop on the outside.)
- Add beef back into the potatoes and pour in water/broth. Stir well and cook for about 8 minutes, or until potatoes are cooked through.
- If adding eggs, make 4-6 shallow wells in the meat and potato mixture. Break eggs into the wells, cover and cook for about 3 minutes, or until eggs are cooked till desired doneness.
- Sprinkle some fresh parsley or sliced green onions. And serve over lettuce and with hot sauce, if desired.