Beef and Potato Hash

A comforting skillet hash featuring seasoned ground beef, quick-cook diced potatoes, and bell peppers, perfect for a hearty and fast meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.76/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• one-pot
• comfort food
• savory

Ingredients

• 3 tablespoon olive oil (for dressing)
• 1 pound ground beef
• 1 yellow onion (chopped)
• 1 green bell pepper (chopped)
• 2 clove garlic (minced)
• 1.5 teaspoon paprika
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 2 cup diced potatoes (refrigerated, quick-cook)
• 0.5 cup chicken broth
• 2 cup mixed greens (pre-washed)
• 1 tablespoon red wine vinegar

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
2. Add the chopped yellow onion, green bell pepper, and minced garlic to the skillet. Cook for 3-5 minutes, until vegetables begin to soften.
3. Stir in the paprika, onion powder, salt, and black pepper. Add the refrigerated diced potatoes and chicken broth. Cover and cook for 5-7 minutes, stirring occasionally, until potatoes are tender.
4. While the hash cooks, in a small bowl, whisk together 2 tablespoons olive oil and red wine vinegar. Toss the mixed greens with this dressing.
5. Serve the savory beef and potato hash hot with the side salad.

Notes

Using pre-diced or refrigerated hash brown potatoes saves significant prep time for this dish. This is great for a weekend brunch too!

Nutrition (per serving)

• Calories: 520
• Protein: 33 g
• Carbohydrates: 30 g
• Fat: 31 g
• Fiber: 4 g
• Sodium: 720 mg
• Saturated Fat: 11 g
• Sugar: 3 g
• Cholesterol: 90 mg