Hamburger Hash
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.
Servings: 4
Calories: 617kcal
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.
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.
Nutrition
Calories: 617kcal | Carbohydrates: 35g | Protein: 45g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 141mg | Sodium: 837mg | Potassium: 1178mg | Fiber: 3g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 12mg | Calcium: 561mg | Iron: 5mg
