Hamburger Hash
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
542 kcal
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Course
Main Course
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Cuisine
American
Hamburger Hash
Description
Hamburger Hash is a skillet recipe featuring ground beef, onions, and frozen diced hashbrowns cooked until tender and browned. The process starts by browning beef and onions in oil, adding garlic for aroma, then stirring in hashbrowns with water. Covered cooking softens the potatoes, which then finish uncovered to dry off liquid and develop a browned crust. Seasoned simply with salt and pepper, this recipe blends the rich meaty flavor of beef with the satisfying crispness of potato edges.
The hashbrowns provide a soft inside and golden exterior after simmering and frying, complementing the savory beef and sweet sautéed onions. Garlic adds a mild pungency while vegetable oil carries the flavors in the skillet. This combination creates a filling, textured dish well suited for any time of day.
The recipe is designed for convenience using frozen hashbrowns but can also be made with diced fresh Russet potatoes that have been peeled and chopped. Serving is immediate after cooking to enjoy the best texture before the hashbrowns soften further.
Leftovers refrigerate well for several days in an airtight container, making this a suitable make-ahead or reheatable meal.
Ingredients
- 1 Pound ground beef
- 1/2 yellow onion diced
- 2 Tablespoons vegetable oil
- 1 diced hashbrowns 32 oz bag, frozen
- 1/2 cup water
- 2 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the vegetable oil in a large skillet or cast iron skillet over medium high heat.
- Add in the ground beef and diced onions. Sauté in the beef and break it up until the beef is browned and the onions are soft.
- Add in the minced garlic and cook for 1 minute until the garlic is aromatic.
- Stir in the diced hash brown potatoes, salt pepper and water. Bring the mixture to a low boil. Reduce the heat to medium, cover and cook for 10-12 minutes until the hashbrowns start to get soft.
- Uncover and continue to cook over medium high heat for 10-12 more minutes until the water cooks off and the hashbrowns are browned. Toss occasionally to prevent the mixture from burning.
- Remove from heat, serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a fresh potato option, peel and dice Russet potatoes into 1-inch pieces to substitute the frozen hashbrowns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 710mg | 30% |
| Potassium | 982mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 20mg | 22% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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