Ingredients
Method
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (12-inch) cast iron skillet or heavy-bottomed skillet over medium-high heat.
- Add diced potatoes in a single layer. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika. Cook undisturbed for 4-5 minutes until a golden crust forms on the bottom.
- Stir potatoes and continue cooking for another 4-5 minutes, stirring occasionally, until golden brown all over and just fork-tender. Transfer cooked potatoes to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil over medium-high heat. Add diced onion and bell pepper and cook for 3-4 minutes until softened, stirring occasionally.
- Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add ground beef to the skillet. Break it up as it cooks, leaving some larger chunks for texture. Cook until thoroughly browned, about 6-8 minutes. Drain excess grease and return the pan to medium heat.
- Add Worcestershire sauce, remaining ½ teaspoon smoked paprika, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper to the beef mixture. Stir to combine and taste, adjusting seasoning as needed.
- Add the cooked potatoes back into the skillet with the beef mixture. Stir gently to combine and cook together for 2-3 minutes until everything is heated through and the flavors have melded together.
- If using cheese, sprinkle shredded cheddar evenly over the top. Cover the skillet with a lid for about 1 minute until cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve warm directly from the skillet!
Nutrition
Notes
Make it leaner: Swap the 85/15 ground beef for 90/10 ground beef or ground turkey to reduce the fat content. You may want to add an extra pat of butter to the pan to compensate for the lower fat level and keep things from sticking.
Storage: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best results, or microwave in 60-second intervals until warmed through. This hash also freezes well for up to 3 months.
Add-ins: Stir in a can of drained black beans or a handful of frozen corn along with the potatoes in step 8 to add extra fiber and make this meal stretch even further for a larger family.