Ingredients
Equipment
Method
- In a large skillet, brown the ground beef with salt, pepper, garlic powder, Worcestershire sauce, and smoked paprika. Break up the meat with a wooden spoon while cooking for 8 to 10 minutes. When the meat is no longer pink, move it to a clean bowl.
- Dice the potatoes into 1/2-inch cubes.
- In the now empty skillet, cook the potatoes for 5 minutes, stirring occasionally. Avoid stirring too often to allow a golden brown crust to form on the outside of the potatoes.
- Return the beef to the skillet with the potatoes. Pour in the beef broth or water. Stir everything together and cook for about 8 minutes, or until the potatoes are fully cooked.
- If you are adding eggs, make 4 to 6 shallow spaces in the meat and potato mixture. Break one egg into each space. Cover the skillet and cook for about 3 minutes, or until the eggs reach your preferred doneness.
- Sprinkle with fresh parsley or sliced green onions. Serve the hash over lettuce and with hot sauce, if you like.
Nutrition
Notes
If you use ground beef with a higher fat content, drain the excess fat after browning the meat. Any type of potato works well in this hash, including Russets, Yukon gold, red, purple, or fingerling potatoes. You can also substitute sweet potatoes for a different flavor.