Filling Hamburger Hash

I didn’t know what hamburger hash was until I married into my husband’s family. Growing up, we had plenty of ground beef dinners—tacos, spaghetti, the usual stuff. But hash? That wasn’t in my mom’s rotation.

Turns out, hamburger hash is one of those simple skillet meals that’s been around forever. It’s basically ground beef, potatoes, and whatever else you have on hand, all cooked together in one pan. My mother-in-law made it when she needed to stretch a pound of meat to feed a crowd, and now I make it on those nights when I’m too tired to think but still need to get dinner on the table.

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What Kind of Ground Beef Should I Use?

For hamburger hash, you’ll want to use ground beef with a bit of fat content to keep things flavorful and moist. I typically go with 80/20 ground beef, which means it’s 80% lean and 20% fat – this gives you enough fat to add flavor without making the dish too greasy. If you prefer a leaner option, 85/15 or even 90/10 will work just fine, though you might want to add a touch more olive oil to the pan. Whatever you choose, just make sure to break up the meat well as it cooks so it mixes evenly with all those diced veggies and potatoes.

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Options for Substitutions

This recipe is super adaptable, so feel free to work with what you have:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use plant-based ground meat if you prefer. Just keep in mind that leaner meats might need a bit more oil to prevent sticking.
• Bell peppers: Any color bell pepper works fine – use what you have on hand. You can also swap them out for diced zucchini, mushrooms, or even frozen mixed vegetables.
• Potatoes: Russet, Yukon gold, or red potatoes all work well. Sweet potatoes are another option if you want to try something different, though they’ll add a slightly sweeter flavor.
• Colby Jack cheese: Feel free to use cheddar, Monterey Jack, pepper jack, or whatever cheese you have in the fridge. A Mexican blend would be tasty too.
• Beef stock: Chicken stock or vegetable broth work just as well. In a pinch, you can use water with a bit of extra salt and seasoning.
• Italian seasoning: If you don’t have Italian seasoning, use a mix of dried basil and oregano, or just leave it out and add a pinch more garlic powder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hamburger hash is adding all the ingredients at once, which leads to unevenly cooked vegetables and mushy potatoes – start by cooking the diced potatoes first in olive oil until they’re golden and nearly tender before adding the other ingredients.

Another common error is not draining the ground beef after browning, as the excess grease can make your hash oily and prevent proper caramelization of the vegetables.

To avoid a watery hash, make sure your beef stock is almost completely absorbed before adding the cheese, and resist the urge to stir too frequently – letting everything sit undisturbed for a few minutes creates those crispy, caramelized bits that make this dish really shine.

Finally, add the shredded cheese at the very end with the heat off, allowing it to melt naturally from the residual heat rather than becoming greasy from direct heat.

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What to Serve With Hamburger Hash?

Hamburger hash is a hearty one-pan meal that’s pretty filling on its own, but I love serving it with a fried egg on top for breakfast or brunch – the runny yolk mixes right into the hash and makes it even better. A simple side salad with ranch or Italian dressing helps balance out the richness of the beef and cheese, or you could go with some sliced tomatoes and cucumbers if you want something lighter. For breakfast, toast or biscuits are perfect for soaking up all those good flavors, and if you’re serving it for dinner, some crusty bread or dinner rolls work just as well.

Storage Instructions

Store: Hamburger hash keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that actually tastes even better the next day once all the flavors have had time to meld together. I like to portion it out for easy grab-and-go lunches during the week.

Freeze: This hash freezes great for up to 3 months. Let it cool completely first, then store it in freezer-safe containers or bags. I usually freeze it in individual portions so I can thaw just what I need without having to defrost the whole batch.

Reheat: Warm it up in a skillet over medium heat with a splash of beef broth to keep it from drying out, or microwave it in 1-minute intervals, stirring in between. If you froze it, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 100-115 g
• Fat: 140-160 g
• Carbohydrates: 100-115 g

Ingredients

• 1/2 cup beef stock
• 2 cups shredded Colby Jack (I use Cabot for better melting)
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 tsp paprika
• 1 lb ground beef
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp Italian seasoning
• 2 large potatoes, peeled and diced (into 1/4-inch pieces)
• 1 tsp garlic powder

Step 1: Brown the Beef and Vegetables

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper

Heat a large skillet over medium heat.

Add the ground beef, diced red bell pepper, diced green bell pepper, and diced onion.

Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are starting to soften, about 8-10 minutes.

If there’s excess grease, you can drain it before proceeding.

Step 2: Add Potatoes and Seasonings

• 2 large potatoes, peeled and diced (into 1/4-inch pieces)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper

To the skillet, add the diced potatoes.

Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, salt, and pepper.

Stir everything together so the potatoes are well coated and evenly distributed with the seasonings.

Step 3: Simmer with Beef Stock

• 1/2 cup beef stock

Pour the beef stock into the skillet and stir to combine.

Cover with a lid and let the mixture cook over medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and the liquid is mostly absorbed.

I find that giving an occasional stir helps prevent sticking and ensures even cooking.

Step 4: Top with Cheese and Melt

• 2 cups shredded Colby Jack (I use Cabot for better melting)

Sprinkle the shredded Colby Jack cheese evenly over the cooked hash.

Cover the skillet again and allow it to sit for a few minutes, just until the cheese is fully melted and gooey.

Serve hot for the best cheesy experience.

Filling Hamburger Hash

Delicious Filling Hamburger Hash recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

• 1/2 cup beef stock
• 2 cups shredded Colby Jack (I use Cabot for better melting)
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 tsp paprika
• 1 lb ground beef
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp Italian seasoning
• 2 large potatoes, peeled and diced (into 1/4-inch pieces)
• 1 tsp garlic powder

Instructions

 

• Heat a large skillet over medium heat. Add the ground beef, diced red bell pepper, diced green bell pepper, and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are starting to soften, about 8-10 minutes. If there's excess grease, you can drain it before proceeding.
• To the skillet, add the diced potatoes. Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, salt, and pepper. Stir everything together so the potatoes are well coated and evenly distributed with the seasonings.
• Pour the beef stock into the skillet and stir to combine. Cover with a lid and let the mixture cook over medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and the liquid is mostly absorbed. I find that giving an occasional stir helps prevent sticking and ensures even cooking.
• Sprinkle the shredded Colby Jack cheese evenly over the cooked hash. Cover the skillet again and allow it to sit for a few minutes, just until the cheese is fully melted and gooey. Serve hot for the best cheesy experience.