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This hamburger hash recipe is one of my favorite 30-minute weeknight meals. It is a hearty, one-pan dinner that combines seasoned ground beef, tender russet potatoes, and melted cheddar for a meal that is total comfort in a skillet. If you’re looking for a budget-friendly dinner that the whole family will devour, this meat and potatoes classic is your new go-to.

Hamburger hash cooks in a white pot; chunks of potato mix with browned beef and yellow gravy.

The secret to a perfect hash is all in the potato texture. After years of testing, I found that many recipes result in either rock-hard spuds or a mushy mess. To solve this, we par-boil the potatoes for just a few minutes before they hit the skillet. This makes sure they stay fluffy on the inside while getting those golden-brown crispy edges when they sear with the beef.

If you love simple comfort food dinners like this one, you might also enjoy my Sloppy Joe Casserole, Taco Doritos Casserole, or this Chicken Parmesan Casserole for another easy weeknight meal.

Key Ingredients & Why They Work

Here’s a quick look at what goes into this recipe. The recipe card below has the full details and measurements.

Russet Potatoes: These are high-starch potatoes, which means they get fluffier than waxy red potatoes and soak up the savory beef juices much better.

Lean Ground Beef: I recommend an 85/15 or 90/10 blend. You want enough fat for flavor, but not so much that the potatoes become greasy.

Sharp Cheddar Cheese: Grate this yourself from the block! Pre-shredded cheese is coated in potato starch to prevent clumping in the bag, which also prevents it from melting into that ultra-creamy consistency we want here.

Italian Seasoning & Garlic: This simple duo cuts through the richness of the beef and adds a layer of cooked-all-day flavor in just seconds.

Wooden spoon scoops hamburger hash from pot; melted cheese stretches between spoon and beef-potato mix.

How to Make Hamburger Hash Recipe

Step 1: Prep and Par-Boil
Peel and chop your russet potatoes into uniform, 1/2-inch cubes. Boil them in salted water for 5–7 minutes until they are “fork-tender” but not falling apart. Drain and let them steam-dry for a minute.

Step 2: Brown the Beef
In a large 12-inch skillet over medium-high heat, cook the ground beef until fully browned. Use a spatula to break it into small, uniform crumbles. Drain the excess grease to prevent the dish from becoming heavy.
brown the ground beef.

Step 3: Sear the Potatoes and Aromatics
Remove the beef and set aside. In the same skillet, add a tablespoon of oil (or butter) and sauté the onions and par-boiled potatoes. Sprinkle in the Italian seasoning, garlic, salt, and pepper. Cook for about 5–8 minutes, stirring occasionally, until the potatoes develop a golden-brown crust.
cook the potatoes.

Step 4: The Cheesy Finish
Stir the cooked beef back into the skillet. Reduce heat to medium-low. Sprinkle the freshly shredded cheddar over the top. Cover the pan with a lid for 60 seconds to create that perfect melt, then stir it all together until gooey. mix the beef, potatoes and cheese.

Customizations & Variations

The Veggie Boost: Stir in 1 cup of diced bell peppers or sliced mushrooms when sautéing the onions. It adds color and a nice earthy depth to the savory beef.
The Southwest Twist: Mix in ½ cup of frozen corn and a pinch of chili powder. The corn’s sweetness cuts through the richness perfectly.
Lazy Hack: Short on time? Swap the fresh potatoes for a bag of frozen (and thawed) Southern-style hash browns or potatoes O’Brien.
Perfect Pairings: Serve this with my Air Fryer Broccoli or a crisp side salad to balance the hearty flavors.

Pan of hamburger hash with ground beef, diced potatoes, and melted cheese; wooden spoon scoops a bite.

Common Mistakes to Avoid

Over-boiling: If the potatoes are mushy before they hit the skillet, you’ll end up with “mashed beef.” Aim for tender, not falling apart.

Crowding the Pan: If your skillet is too small, the potatoes will steam rather than sear. Use at least a 12-inch pan.

How to Store & Reheat

Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: For best results, reheat in a skillet over medium heat with a tiny splash of water. This helps the cheese stay creamy and prevents the potatoes from getting rubbery in the microwave.

Hamburger hash in a white bowl with diced potatoes, ground beef, and melted cheese.

More Easy Dinner Recipes

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Hamburger Hash

Author — Jennifer Fishkind

Serves —

This 30-minute Hamburger Hash features perfectly seared potatoes and savory ground beef. No mushy spuds here, just a cheesy, budget-friendly one-pan dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Ingredients

▢ 3 medium russet potatoes peeled and 1/2-inch diced
▢ 1 pound lean ground beef
▢ 1 medium white onion diced
▢ 1 tablespoon vegetable oil
▢ 2 teaspoons minced garlic
▢ 1 tablespoon Italian seasoning
▢ ½ teaspoon salt
▢ ½ teaspoon cracked black pepper
▢ 2½ cups freshly shredded sharp cheddar cheese

Instructions

Place the cubed potatoes in a pot of salted water and Boil for 5–7 minutes. You want them fork-tender, soft enough to pierce, but not falling apart. Drain thoroughly and set aside to steam-dry.
In a large (32cm) non-stick skillet over high heat, Cook the ground beef until fully browned and no pink remains. Drain off the rendered fat carefully. Transfer the cooked beef to a separate bowl and set aside.
In the same skillet (now empty) over medium heat, Fry together the vegetable oil, diced onion, par-boiled potatoes, Italian seasoning, minced garlic, salt, and pepper. Toss well to ensure the potatoes and onions are evenly coated in the spices. Cook for about 5 minutes, stirring often, until the potatoes develop golden-brown edges and the onions are translucent.
Add the cooked beef back into the skillet and Stir well to incorporate. Sprinkle the cheese over the mixture and Stir constantly until the cheese is fully melted, glossy, and binding the hash together.
Remove from heat and Serve hot.

Jenn’s Notes

Pro-Tip for Texture: After draining the potatoes, let them sit in the colander for 2 minutes to “steam dry.” Removing surface moisture is the secret to getting a golden-brown sear rather than “steamed” potatoes.

The “Residual Melt” Technique: If your cheese tends to get oily, turn off the burner before adding the cheese. The residual heat from the beef and potatoes is enough to melt it into a smooth, velvety sauce without breaking the fats.

Storage: Store in a sealed container in the fridge for 4–5 days. For the best “day two” experience, reheat in a skillet to re-crisp the potatoes.