Ingredients
Scale
- Ground Beef: 1 pound of ground beef. The star of the dish! Ground beef provides the hearty protein base and savory flavor that defines Hamburger Hash. You can use different types of ground beef depending on your preference and dietary needs.
- 80/20 Ground Beef: This is a classic choice, offering a good balance of flavor and fat. The fat renders out during cooking, adding richness to the hash. You will need to drain off excess grease after browning.
- 85/15 Ground Beef: A leaner option, still providing good flavor but with less fat to drain. This is a good middle-ground choice.
- 90/10 or 93/7 Ground Beef: Extra lean ground beef is the leanest option, minimizing fat. While healthier, it can sometimes be drier. You might consider adding a tablespoon of olive oil or butter when browning to enhance moisture and flavor if using very lean beef.
- Ground Chuck: Ground chuck, often labeled as 80/20, is a flavorful and versatile choice for hash.
- Ground Sirloin: A leaner and slightly more expensive option, ground sirloin is still flavorful and works well.
- Ground Round: Another lean option, similar to ground sirloin.
- For Budget-Conscious Cooking: Look for ground beef sales and consider buying in bulk to save money.
- Potatoes: 2 pounds of potatoes, diced into ½-inch cubes. Potatoes are the essential carbohydrate component of Hamburger Hash, providing a hearty and satisfying texture and flavor. The type of potato you choose will impact the texture and cooking time.
- Russet Potatoes: A classic choice for hash. Russets are starchy and fluffy when cooked, providing a slightly drier and more crumbly hash. They brown beautifully and hold their shape well when diced.
- Yukon Gold Potatoes: These potatoes are slightly less starchy than russets and have a buttery flavor. They hold their shape well and provide a slightly creamier texture to the hash. Yukon Golds are a fantastic all-purpose potato.
- Red Potatoes: Red potatoes are waxy and have a lower starch content. They hold their shape exceptionally well when cooked and offer a slightly firmer texture in the hash. They are also visually appealing with their red skin.
- Sweet Potatoes: For a sweeter and more nutritious twist, you can substitute sweet potatoes for regular potatoes. Sweet potatoes will cook a bit faster and provide a different flavor profile. Peel them before dicing.
- Pre-diced Potatoes (Time-Saving Tip): To save prep time, you can use pre-diced potatoes from the refrigerated section of your grocery store. Just ensure they are diced to a similar size (around ½-inch cubes).
- Onion: 1 medium yellow onion, diced. Onion adds essential aromatic flavor and a touch of sweetness to Hamburger Hash. Yellow onions are a versatile and readily available choice.
- White Onion: White onions are milder than yellow onions and can be used as a substitute.
- Red Onion: Red onions offer a sharper, more pungent flavor and can also be used for a different flavor profile.
- Sweet Onion (Vidalia or Walla Walla): For a sweeter hash, use sweet onions. They are milder and sweeter than yellow onions.
- Olive Oil or Cooking Oil: 2 tablespoons of olive oil or your preferred cooking oil. Oil is used to sauté the onions and brown the ground beef, preventing sticking and adding flavor.
- Olive Oil: Extra virgin olive oil is a healthy and flavorful choice.
- Vegetable Oil: A neutral-flavored oil like vegetable oil works well.
- Canola Oil: Another neutral and readily available option.
- Avocado Oil: A healthy and neutral-flavored oil with a high smoke point.
- Butter: For added richness and flavor, you can use butter or a combination of butter and oil.
- Beef Broth or Water: ½ cup of beef broth or water. Liquid is added to help steam the potatoes and ensure they cook through and become tender without burning.
- Beef Broth: Beef broth enhances the savory beef flavor of the hash. Use low-sodium broth to control salt levels.
- Water: Water is a perfectly acceptable substitute if you don’t have beef broth on hand.
- Seasoning: A blend of simple seasonings is key to flavorful Hamburger Hash.
- Salt: Essential for enhancing flavor. Start with 1 teaspoon and adjust to taste.
- Black Pepper: Freshly ground black pepper is preferred for the best flavor. Start with ½ teaspoon and adjust to taste.
- Garlic Powder: 1 teaspoon of garlic powder adds savory garlic flavor. You can substitute with 2-3 cloves of minced fresh garlic, sautéed with the onions.
- Onion Powder: 1 teaspoon of onion powder enhances the onion flavor.
- Dried Parsley (Optional): 1 teaspoon of dried parsley for a touch of herb flavor and visual appeal. Fresh parsley can also be used as a garnish.
- Paprika (Optional): ½ teaspoon of paprika for a subtle smoky flavor and color. Smoked paprika can also be used for a more pronounced smoky note.
- Worcestershire Sauce (Optional): 1 tablespoon of Worcestershire sauce adds depth and umami flavor.
Instructions
Step 1: Prepare the Vegetables
- Dice the Potatoes: Wash the potatoes thoroughly. Peel them if desired (peeling is optional, especially for Yukon Gold or red potatoes). Dice the potatoes into ½-inch cubes. Consistent size ensures even cooking. If using russet potatoes, you might want to rinse the diced potatoes in cold water and pat them dry to remove excess starch, which can help them brown better.
- Dice the Onion: Peel the yellow onion and dice it into small pieces, approximately ¼-inch dice. Smaller dice will cook through quickly and evenly.
Step 2: Brown the Ground Beef
- Heat Oil in a Large Skillet: Place a large skillet (cast iron skillet is excellent for browning and even cooking, but any large skillet will work) over medium-high heat. Add the olive oil or cooking oil to the skillet and let it heat up for a minute or two until shimmering.
- Add Ground Beef: Add the ground beef to the hot skillet. Break it up with a spoon or spatula as it cooks.
- Brown the Beef: Cook the ground beef, breaking it up and stirring occasionally, until it is browned and no longer pink. This usually takes about 5-7 minutes. Browning the beef is crucial for developing rich flavor in the hash. Don’t just steam the beef; let it get nicely browned.
- Drain Excess Grease (If Necessary): If you are using 80/20 ground beef or a fattier type, there will likely be excess grease in the skillet. Carefully drain off the excess grease. Tilt the skillet and use a spoon to scoop out the grease, or carefully pour off the grease into a heatproof container (avoid pouring hot grease down the drain). If using leaner beef, there may be very little grease to drain.
Step 3: Sauté Onions and Potatoes
- Add Onions to Skillet: Add the diced onions to the skillet with the browned ground beef.
- Sauté Onions: Cook the onions, stirring occasionally, until they are softened and translucent, about 3-5 minutes. Sautéing the onions first brings out their sweetness and softens their texture.
- Add Potatoes to Skillet: Add the diced potatoes to the skillet with the ground beef and onions.
- Stir and Combine: Stir to combine the potatoes, onions, and ground beef evenly.
Step 4: Season and Simmer
- Add Seasonings: Sprinkle the salt, black pepper, garlic powder, onion powder, and dried parsley (if using) over the mixture in the skillet. Add paprika and Worcestershire sauce if using.
- Stir in Beef Broth or Water: Pour the beef broth or water into the skillet.
- Bring to a Simmer: Increase the heat slightly to bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer.
- Simmer Until Potatoes are Tender: Simmer, covered, for 15-20 minutes, or until the potatoes are tender when pierced with a fork. The exact cooking time will depend on the size of your potato cubes and the type of potato. Check for tenderness after 15 minutes and continue simmering if needed. The liquid will mostly be absorbed as the potatoes cook.
Step 5: Finish and Serve
- Check for Doneness: Once the potatoes are tender and most of the liquid is absorbed, remove the lid from the skillet.
- Increase Heat (Optional for Crispier Potatoes): If you prefer crispier potatoes, increase the heat to medium and cook uncovered for another 5-10 minutes, stirring occasionally, until the potatoes are browned and slightly crispy. Be careful not to burn them.
- Taste and Adjust Seasoning: Taste the Hamburger Hash and adjust seasoning as needed. Add more salt, pepper, garlic powder, or onion powder to your liking.
- Serve Hot: Serve the Quick & Easy Hamburger Hash hot, garnished as desired (see serving suggestions).
Nutrition
- Serving Size: one normal portion
- Calories: 350-450
- Fat: 15-25 grams
- Carbohydrates: 30-40 grams
- Fiber: 3-5 grams
- Protein: 25-30 grams