This 30-minute ground beef potato hash is a quick & easy, yet super flavorful breakfast for dinner recipe! A great way to use ground beef!
Ingredients
1lblean ground beefNote 1
1 ½teaspoonssaltcoarse kosher
1 ½teaspoonsblack pepper
1teaspoongarlic powder
1teaspoonWorcestershire sauce
1teaspoonsmoked paprika
3medium potatoesNote 2
½cupbeef brothor water
4-6eggsoptional
For serving:
Chopped fresh parsley or sliced green onionoptional
Hot sauceif desired
Lettuceoptional
Instructions
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, 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.
Notes
Note 1: I like to use lean ground beef (90/10). Read the post above to learn more about ground beef labels. You can use higher fat ground beef too, simply drain the fat after browning.Note 2: Any type of potato works for this hash. Russets, Yukon gold, red or purple, fingerlings, and even sweet potatoes, if you’d like.Storing Instructions: Store leftovers in the fridge in an airtight container for no longer than 3 days. You can also freeze this meal for up to 3 months.