You’ve made a ground beef and potato hash before. I know you have. If you’re looking for another classic take, try this hearty Ground Beef & Potato Hash with Cheddar & Herbs.
It was probably good. Maybe even great. But I’m willing to bet it was missing one thing: that deep, savory, “I-can’t-stop-eating-this” quality that turns a simple breakfast into the best dinner you’ve had all week.
This Ground Beef & Potato Breakfast Hash has a secret ingredient that changes everything. It’s not fancy. You probably already own it. Ready to find out what it is?
I’m going to show you my pro method. We’re not just throwing things in a pan. We’re building layers of flavor with a technique that makes the potatoes crispy, the beef flavorful, and the whole dish come together perfectly. Let’s get into it.
Recipe Overview
Here’s what you’re making. Think of it as a blueprint for the best, easiest dinner.
- Cuisine: American
- Category: Breakfast-for-Dinner, One-Pan Meal
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
The Secret Ingredient That Makes All the Difference
I’ve tested this a hundred ways. The winner is always the same.
It’s a tablespoon of tomato paste. Not ketchup. Pure, concentrated tomato paste. You add it to the browned ground beef and let it cook for a minute or two.
This does something magical. It adds a rich, savory depth called “umami.” It also helps the beef develop a beautiful fond (those tasty browned bits) on the bottom of the pan. That fond is pure flavor gold for our potatoes.
Why This Method is Better (My Pro-Tips)
Most recipes have you cook everything together. That steams the potatoes. We want crisp.
Ground Beef & Potato Breakfast Hash Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Ground Beef & Potato Breakfast Hash Recipe!
Nutrition Information
My method is all about sequential cooking. Potatoes first, all by themselves. Then, we cook the beef in the same pan, building on the potato flavor. Finally, we combine. This gives you control over every texture.
Also, we’re not boiling the potatoes first. We dice them small and start them in a cold pan with oil. This gives them a creamy inside and a super crispy outside. It’s a game-changer.
The “Upgraded” Ingredient List
Every ingredient here has a job. Use this list.
- 1 ½ lbs russet potatoes, diced into 1/2-inch cubes
- 1 tbsp neutral oil (like avocado or canola)
- 1 lb ground beef (80/20 is perfect for flavor)
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 4 large eggs (optional, for serving)
- Fresh parsley or chives for garnish
The Pro-Method (Step-by-Step)
Follow these steps in order. Trust the process.
- Dice your potatoes. The key is uniform size. Put them in your largest, cold skillet. Add the oil and a big pinch of salt. Toss to coat.
- Turn the heat to medium-high. Cook the potatoes, stirring only every 3-4 minutes, for about 12-15 minutes. You want them golden brown and crisp on most sides. Transfer them to a bowl.
- In the same pan, add the ground beef. Break it up and cook until just browned. Don’t drain all the fat—that’s flavor! Add the onion and bell pepper right into the beef.
- Cook for 5-6 minutes until the veggies soften. Now, make a little space in the center of the pan. Add the tomato paste, garlic, smoked paprika, and thyme. Let it cook in that spot for 60 seconds until it smells amazing.
- Mix everything in the pan together. Now, add the crispy potatoes back in. Stir gently to combine. Let it all heat through for 2-3 minutes. Taste and season with more salt and pepper.
- For eggs, make four little wells in the hash. Crack an egg into each. Cover the pan and cook on low for 4-6 minutes for runny yolks.
- Garnish with fresh herbs. Serve right from the pan.
Common Mistakes & How to Fix Them
Even pros make mistakes. Here’s how to avoid the big ones.
Soggy Potatoes: This happens from overcrowding. If your pan is small, cook the potatoes in two batches. They need space to crisp, not steam. A cast-iron or stainless steel skillet is your best friend here.
Bland Beef: You didn’t season in layers. Salt the potatoes when they start. Salt the beef when it goes in. And always, always cook your spices (like the paprika) with the tomato paste. It wakes them up.
Burnt Garlic: Garlic burns in seconds. Add it with the tomato paste, not before. The paste and beef juices protect it from the direct heat of the pan.
Variations for the Adventurous Cook
Mastered the base recipe? Try these pro swaps.
Swap the beef for spicy Italian sausage. The fennel and heat are incredible. Or, use sweet potatoes instead of russets for a different vibe. Just cook them the same way.
After adding the potatoes back, stir in a big handful of sharp cheddar or gruyère. Let it melt into everything. For a Tex-Mex twist, use chili powder instead of paprika and top with avocado and hot sauce. This cheesy version is a close cousin to my favorite Cheddar and Herb Potato Hash.
Nutrition Notes
This is a hearty, balanced meal. Here’s the rough breakdown per serving (without egg).
- Calories: ~420
- Protein: 24g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 4g
Your Pro-Level Questions Answered
You’ve got questions. I’ve got the insider answers.
Can I make this ahead of time?
Absolutely. Cook the hash completely, but leave off the eggs. Let it cool, then store it airtight in the fridge for up to 3 days. Reheat in a skillet over medium heat. Then, add your eggs and cover to finish.
What’s the best potato for crispy hash?
Russets. They have a high starch content and low moisture. That gives you the fluffiest inside and the crispiest outside. Yukon Golds are a good second choice—creamier, but still great.
My hash is sticking to the pan. Help!
First, make sure your pan is hot enough before adding the potatoes. Second, be patient. Let a crust form before you stir. If it’s a non-stick pan, you might not get those crispy bits. A well-seasoned cast iron is the ultimate tool for this job.
A Few Final Secrets
You now have the blueprint. But the real magic is in the tweaks.
For an insane finish, add a small splash of Worcestershire sauce with the tomato paste. It boosts the savory notes even more. Always let the finished hash sit for 5 minutes before serving. The flavors marry and settle.
This isn’t just a breakfast hash. It’s one of the best ground beef recipes for a reason. It’s a potato dinner that feels special but is so simple. It’s the easy dinner recipe you’ll come back to every single time. If you love this skillet style, you should also check out this fantastic Savory Ground Beef & Potato Breakfast Skillet.
Now that you have the secret, go try it! I want to hear from you. Did the tomato paste change the game for you? What variations did you love? Let me know in the comments below—and give this recipe a rating if it became your new weeknight hero!
