Ever have one of those evenings where you open the fridge and just stare blankly at the contents, hoping dinner will magically assemble itself? I was in that exact spot last Tuesday, with a pound of ground beef thawing on the counter and a bag of potatoes starting to sprout eyes in the pantry. Out of sheer necessity, this recipe was born. It’s become my family’s most requested weeknight meal, and I’m thrilled to pass it along to you.
What I love about this dish is how it transforms simple, humble ingredients into something truly special. The potatoes get wonderfully crispy on the outside while staying fluffy inside, the beef is savory and rich, and the melted cheese brings it all together in the most comforting way. It’s the kind of meal that makes everyone gather in the kitchen, drawn by the incredible aroma. You’re going to find it’s surprisingly simple to put together, even on your busiest days, much like our popular creamy chicken bacon ranch pasta.
Recipe Overview
Cuisine: American Comfort Food
Category: Family Dinner
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 people
What You’ll Need
When I’m shopping for this recipe, I look for potatoes with firm, smooth skins—russets work beautifully for that crispy texture we’re after. For the ground beef, I typically go with an 85/15 lean-to-fat ratio; it has enough flavor without being overly greasy. If you’re watching your budget, you can often find great deals on family packs of beef, and you can freeze what you don’t use right away for another meal.
- A large, oven-safe skillet is essential for getting everything crispy and finishing the dish under the broiler
- Basic kitchen tools: a good chef’s knife, cutting board, and measuring cups
- Quality cheese makes a noticeable difference in flavor and meltiness
INGREDIENTS
I’ve learned through trial and error that taking a few extra minutes to properly prepare your ingredients makes the cooking process so much smoother. I like to dice my potatoes first so they can start drying a bit—this actually helps them crisp up better in the pan. Measuring everything out beforehand turns what could be a stressful cooking experience into a relaxing, almost therapeutic process.
- 1½ lbs russet potatoes, peeled and diced into ½-inch cubes
- 1 lb ground beef (85/15 lean/fat ratio)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
PREPARATION
One common mistake I see people make with potato dishes is crowding the pan. If you add too many potatoes at once, they’ll steam rather than crisp up. Give them space to breathe—you might need to cook in batches if your skillet isn’t large enough. The visual and auditory cues are your best friends here; listen for that satisfying sizzle and watch for that golden-brown color development. For another sweet treat that’s just as easy to make, check out our mini doughnut hot buttered Cheerios.
- Preheat your oven to 400°F (200°C). Place diced potatoes in a bowl of cold water for 10 minutes, then drain and pat thoroughly dry with paper towels.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add potatoes in a single layer and cook for 15-18 minutes, stirring occasionally, until golden and crispy. Season with salt and transfer to a plate.
- In the same skillet, heat remaining oil and cook onions and bell pepper for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Push vegetables to one side and add ground beef. Cook for 6-8 minutes, breaking it up with a spoon, until browned. Drain excess fat if needed.
- Return potatoes to skillet and stir in smoked paprika and garlic powder. Cook together for 2 minutes to combine flavors.
- Sprinkle cheese evenly over the top and transfer skillet to oven. Bake for 5-7 minutes until cheese is bubbly and lightly browned.
- Remove from oven and let rest for 3-4 minutes before garnishing with fresh parsley.
NUTRITION INFORMATION
- Calories: 385 per serving
- Protein: 24g
- Carbohydrates: 28g
- Fat: 19g
- Fiber: 3g
- Sugar: 4g
Making It Your Own
The beauty of this recipe is how adaptable it is to what you have on hand. I’ve made countless variations depending on what’s in my refrigerator. Sometimes I’ll add diced zucchini or mushrooms when I have them needing to be used up. If you want to spice things up, a diced jalapeño or teaspoon of chili powder can add a nice kick. For a lighter version, you can reduce the cheese or use a sharp cheddar so you need less for the same flavor impact.
What works for me when customizing is thinking about flavor profiles that complement each other. If I’m adding vegetables with higher water content like zucchini, I’ll often sauté them separately first to drive off excess moisture so they don’t make the final dish soggy. Herbs are another great way to personalize—thyme or rosemary can be wonderful additions if you’re not a parsley fan.
Perfecting the Crispy Texture
Achieving that ideal crispy-on-the-outside, tender-on-the-inside potato texture took me several attempts to master. The key is in both the preparation and the cooking technique. Soaking the diced potatoes in cold water for even just ten minutes helps remove excess starch, which promotes crispiness. Drying them thoroughly afterward is equally important—any remaining moisture will create steam instead of allowing that beautiful browning to occur.
Another tip I’ve learned is to resist the urge to stir the potatoes too frequently while they’re cooking. Let them sit undisturbed for a few minutes at a time to develop that golden crust. If you keep moving them around, they won’t have time to properly brown. The sound will tell you when they’re ready to be turned—when the sizzling becomes quieter, it often means the moisture has cooked off and browning is happening.
Ground Beef & Potato Hash – Crispy, Cheesy & Delicious Recipe
What You’ll Need
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Ground Beef & Potato Hash – Crispy, Cheesy & Delicious Recipe!
Nutrition Information
If you’re looking for another comforting baked dish with amazing texture, don’t miss our cinnamon swirl pumpkin bread.
FREQUENTLY ASKED QUESTIONS
Can I make this ground beef and potato hash ahead of time?
Absolutely! You can prepare the components up to two days in advance. Cook the potatoes and beef mixture separately, store them in airtight containers in the refrigerator, then combine and heat when ready to serve. The finished dish reheats beautifully in the oven or a skillet.
What’s the best potato variety to use?
Russet potatoes are ideal because of their high starch content, which gives you that fluffy interior and crispy exterior. Yukon Golds work well too if you prefer a creamier texture, though they may not get quite as crispy.
Can I freeze leftovers?
You can freeze this recipe for up to three months, though the potato texture will be slightly softer upon reheating. Thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through.
Conclusion
This ground beef and potato hash has saved countless weeknights in my household, and I hope it becomes a trusted favorite in yours too. It’s the kind of comforting, satisfying meal that brings people together around the table. If you give it a try, I’d love to hear how it turned out for you—feel free to share your own variations and experiences in the comments below!