Frequently Asked Questions (FAQ)
- Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like peas, carrots, and green beans can be used. Just add them slightly earlier to ensure they cook through properly. - Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making this dish safe for gluten-sensitive individuals. - Can I prepare this in advance?
You can prep the potatoes and chop the vegetables in advance, but it’s best to cook the recipe fresh for optimal texture. - How can I make this dish spicier?
Add chili flakes, hot paprika, or a pinch of cayenne pepper when seasoning to easily boost the heat. - What cheese works best for topping?
Cheddar is classic, but Monterey Jack, mozzarella, or pepper jack also melt well and complement the hash flavor.
Nutrition Estimate per Serving
Each serving of this hamburger hash offers approximately 400 calories, with about 25 grams of protein, 35 grams of carbohydrates, and 15 grams of fat. The dish provides a balanced meal with protein-packed beef, energy-rich potatoes, and a variety of vegetables contributing fiber and essential vitamins
Print Recipe
Hamburger Hash: A Hearty and Flavorful One-Skillet Meal
A hearty one-skillet dish combining crispy potatoes, browned ground beef, and vibrant vegetables with a hint of smoky paprika. Perfect for a quick dinner or brunch, this hash offers rich flavors and satisfying textures.
Servings: 4 servings
Calories: 420kcal
Ingredients
- 2 tablespoons olive oil
- 3 cups diced potatoes (about 2 medium potatoes)
- 1 pound ground beef (lean)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped (any color)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons fresh parsley, chopped
- 1 cup shredded cheese (cheddar or your favorite melting cheese)
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and tender. Remove and set aside.
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In the same skillet, cook the ground beef for 5-7 minutes, breaking into small pieces, until browned. Drain excess grease.
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Add the onion, garlic, and bell pepper to the skillet. Cook for 3-5 minutes until softened.
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Return the cooked potatoes to the skillet. Add frozen mixed vegetables, paprika, salt, and pepper. Stir to combine.
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Cook for another 5-7 minutes to soften the vegetables and crisp the bottom of the hash.
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Garnish with fresh parsley and top with shredded cheese. Cover briefly if needed for cheese to melt before serving.
Notes
Use sweet potatoes for a sweeter twist. Add cooked eggs for a protein boost. For a lighter version, use low-fat cheese or skip it. Store leftovers in an airtight container in the fridge for up to 3 days.
