Savory Beef & Potato Hash

This skillet hash browns diced potatoes with ground beef, onion and bell pepper in smoked paprika, and you can crack eggs right on top to finish it.

Potatoes do the stretching. Half a pound of beef is enough for four servings when it’s cooked with a pound and a half of potatoes.

It works for dinner or a weekend breakfast, in about 35 minutes.

Ingredients and Swaps

• Potatoes: Russet or Yukon Gold, in ½-inch cubes. Frozen diced hash browns skip the microwave step. Sweet potatoes also work.
• Ground beef: Just half a pound. Ground turkey or sausage are easy swaps.
• Onion and bell pepper: For flavor and color.
• Smoked paprika: Gives the hash its smoky taste.
• Eggs: Optional, cooked on top.

Tips for a Crispy Hash

• Par-cook the potatoes. A few minutes in the microwave means they only need to brown in the pan.
• Dry them. Pat off the moisture before they go into the oil.
• Spread them out and wait. Let the potatoes sit for a few minutes between stirs so they form a crust.
• Cook the beef separately in the pan. Push the potatoes aside or remove them so the beef browns.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $6.60 from Walmart, $6.02 from ALDI · Per Serving – $1.51 to $1.65

Pin It

Savory Beef & Potato Hash

Crispy diced potatoes, seasoned ground beef, peppers, and onions cooked in one skillet and topped with fried eggs. Hearty, cheap, and perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1½ pounds russet or Yukon Gold potatoes diced into ½-inch cubes
• 2 tablespoons olive oil divided
• ½ pound lean ground beef
• 1 small onion diced
• 1 bell pepper diced
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 large eggs optional, for topping
• 1 tablespoon fresh parsley chopped

Method

 

1. Place the diced potatoes in a microwave-safe bowl, cover, and microwave 4–5 minutes until just tender.
2. Heat 1½ tablespoons oil in a large skillet over medium-high heat. Add the potatoes in an even layer and cook 8–10 minutes, stirring only every few minutes, until golden and crispy.
3. Push the potatoes aside, add the beef, onion, and pepper, and cook 6–7 minutes until the beef is browned. Drain excess fat if needed.
4. Stir in the garlic, smoked paprika, salt, and pepper and cook 1 minute. Toss everything together.
5. For eggs: make 4 wells, crack an egg into each, cover, and cook 4–5 minutes until the whites are set. Or fry the eggs separately in the remaining oil.
6. Sprinkle with parsley and serve.

Notes

• Use frozen diced hash browns to skip the microwave step.
• Add shredded cheddar on top before adding the eggs.
• Sweet potatoes make a delicious swap.
• Serve with hot sauce or ketchup.

How to Serve It

Topped with eggs and a little shredded cheddar, with hot sauce or ketchup. For other skillet potato meals, see Skillet Breakfast Potatoes and One-Pot Sausage and Potato Hash.

Storage and Reheating

• Refrigerate the hash, without eggs, for up to 4 days.
• Reheat in a hot skillet to re-crisp the potatoes, and add fresh eggs.
• Freeze for up to 2 months.

Beef and Potato Hash Questions

How do I cook the eggs on top?

Make four wells in the hash, crack an egg into each, cover and cook over medium-low heat for 3–5 minutes, until the whites are set.

Can I use leftover potatoes?

Yes. Diced leftover baked or boiled potatoes go straight into the pan.