One-Pan Ground Beef Hash

This hearty ground beef and potatoes skillet has become my weeknight dinner savior when I need something delicious and satisfying without a ton of effort. The combination of tender potatoes, seasoned ground beef, and colorful vegetables creates a complete meal in just one pan.

I first created this recipe during a particularly hectic week when I needed something substantial that wouldn't keep me in the kitchen all evening. My family devoured it so enthusiastically that it's now in our regular rotation whenever we need comfort food without the fuss.

Ingredients

• 2 tablespoons canola oil provides the perfect medium for crisping the potatoes
• 1 pound potatoes I recommend Yukon golds for their buttery texture and ability to hold their shape
• 1 pound 93% lean ground beef offers plenty of protein while keeping the dish from becoming too greasy
• 1 small yellow onion adds essential aromatic flavor and slight sweetness as it cooks down
• 1 red bell pepper brings vibrant color and a sweet crunch to balance the savory elements
• 1 tablespoon Worcestershire sauce delivers that umami depth that makes the beef taste more complex
• 1 teaspoon Dijon mustard adds tangy brightness that cuts through the richness
• 2 teaspoons smoked paprika provides a subtle smokiness that makes this dish memorable
• 1 teaspoon garlic powder offers convenient garlic flavor throughout the entire dish
• 1 teaspoon dried oregano adds an herbal note that complements the beef beautifully
• 1 teaspoon kosher salt enhances all the flavors without making the dish salty
• ¼ teaspoon ground black pepper adds mild heat and complexity
• 1 to 2 teaspoons hot sauce customizes the spice level to your preference
• 2 green onions adds fresh flavor and color as a finishing touch
• For serving Greek yogurt cools the spice while cheese adds richness

Step-by-Step Instructions

Heat the Oil and Cook Potatoes

Heat canola oil in a large skillet over high heat until shimmering. Reduce to medium heat before adding the diced potatoes. Cook and stir frequently for about 6 minutes until the potatoes develop golden edges but remain slightly firm in the center. This parboiling in the pan gives them a head start before other ingredients are added.

Add Protein and Vegetables

Add the ground beef, diced onion, and red bell pepper to the potatoes in the skillet. Break the meat into small pieces with a wooden spoon while stirring occasionally to ensure even cooking. The vegetables will begin releasing moisture which helps the potatoes continue cooking.

Season the Mixture

Add all the seasonings at once Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce. This allows the flavors to penetrate the meat and vegetables as they finish cooking rather than just sitting on top.

Complete the Cooking Process

Continue cooking for another 6 to 8 minutes, breaking up any remaining chunks of beef and stirring occasionally. The dish is ready when the potatoes are fork tender, the onions are translucent, and the beef is completely browned with no pink remaining.

Finish and Serve

Stir in the sliced green onions right at the end to maintain their fresh flavor and vibrant color. Taste and adjust seasonings if needed before serving hot with your choice of toppings.

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I particularly love the smoked paprika in this recipe. My grandmother first introduced me to this spice when I was young, using it in her traditional meat dishes. Now whenever I add it to my cooking, especially this skillet, it not only adds amazing flavor but also brings back wonderful memories of cooking alongside her in her tiny kitchen.

Make Ahead Options

This dish works beautifully as meal prep. You can prepare all the ingredients up to 2 days in advance by chopping the vegetables and storing them separately in airtight containers. This turns the actual cooking process into a simple assembly operation that takes even less time. For the absolute freshest result, I recommend cooking the potatoes just before serving, though the entire completed dish reheats wonderfully for quick lunches throughout the week.

Customization Ideas

The beauty of this recipe lies in its flexibility. For a lower carb version, substitute cauliflower florets for half or all of the potatoes. They cook more quickly, so add them about 3 minutes after starting the potatoes or with the other vegetables. For additional vegetable content, toss in a couple handfuls of baby spinach or kale during the last minute of cooking. They will wilt perfectly into the hot mixture. You can also transform this into breakfast by serving leftovers topped with a fried egg the next morning.

Family Serving Suggestions

While this dish is complete on its own, I often turn it into a build your own bowl night for my family. I set out small bowls of toppings like shredded cheese, diced avocado, fresh cilantro, lime wedges, and different hot sauces. For heartier appetites, this mixture serves beautifully over rice or tucked into warm flour tortillas as a filling. For children who might be sensitive to spice, simply divide the mixture before adding the hot sauce and season their portion separately.

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Common Questions

→ Can I use different types of potatoes?

Yes! While the original uses Yukon golds, russet potatoes work well too. Red potatoes can be used and don't require peeling. Just ensure you dice them into ¼-inch cubes for even cooking.

→ How can I make this dish healthier?

To make this dish healthier, use extra lean ground beef (96/4) or substitute ground turkey. You can increase the vegetables by adding diced zucchini or mushrooms, and serve over cauliflower rice instead of regular rice.

→ What are good side dishes to serve with this?

This is already a complete meal, but pairs wonderfully with a simple green salad, steamed broccoli, roasted vegetables, or crusty bread to soak up the flavors. For a heartier meal, serve over brown rice or with a side of garlic bread.

→ Can I make this spicier or milder?

Absolutely! For a milder version, reduce or omit the hot sauce. To increase the heat, add more hot sauce, include diced jalapeños with the bell peppers, or incorporate a pinch of cayenne pepper with the other seasonings.

→ How can I repurpose the leftovers?

Leftovers are versatile! Turn them into breakfast hash topped with a fried egg, stuff them into bell peppers and bake with cheese on top, wrap in tortillas for burritos, or mix with pasta sauce and serve over noodles for a quick pasta dish.

→ Can I make this ahead of time?

Yes, you can prepare this dish up to 3 days ahead and store in the refrigerator. Reheat gently in a skillet for best results. The flavors often improve after a day as they meld together.