Beef hash with potatoes (Print)
Sautéed diced beef and potatoes with onions and spices for a golden, flavorful main.
# What You Need:
→ Beef
01 - 2 cups cooked beef, diced (roast beef or steak)
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Fats & Seasonings
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons vegetable oil
08 - 1 teaspoon paprika
09 - ½ teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and nearly tender, about 12 minutes.
02 - Add remaining butter and oil to the skillet. Stir in onions, bell pepper, and garlic. Cook for 5 minutes until vegetables soften.
03 - Add diced beef, paprika, thyme, salt, and pepper. Mix thoroughly and cook for 8 to 10 minutes, pressing down occasionally to create a crispy bottom crust.
04 - Stir to break up the hash and cook an additional 3 to 5 minutes until desired crispiness is achieved.
05 - Adjust seasoning to taste. Garnish with fresh parsley before serving if desired.
# Expert Advice:
01 -
- This recipe feels like a secret handshake to anyone craving comfort food without fuss.
- It quickly became my go-to when I wanted something hearty but simple enough to whip up any day.
02 -
- Using leftover cooked beef is a game changer—it saves time and adds depth to the dish.
- Pressing the hash down to develop a crust transforms the texture and flavor completely.
03 -
- Don’t rush the potatoes—they need time to really crisp up for the best texture.
- Butter combined with oil prevents burning and builds flavor layers like a pro.