1. Par-Cook the Potatoes
Place diced potatoes in a pot, cover with cold water, and bring to a boil.
Cook 5–7 minutes—just until slightly tender but not falling apart.
Drain well and let steam dry 2–3 minutes (dry potatoes = crispier hash).
2. Brown the Beef
Heat oil in a large skillet (cast iron ideal) over medium-high heat.
Add ground beef. Cook 6–8 minutes, breaking into crumbles, until browned.
Drain excess fat (leave ~1 tbsp for flavor).
Stir in onion; cook 4–5 minutes until soft.
Add garlic, paprika, thyme, Worcestershire, salt, and pepper; cook 1 minute.
3. Crisp the Hash
Spread beef mixture to edges of skillet. Add par-cooked potatoes to center.
Press down gently. Don’t stir for 5–6 minutes—let potatoes crisp.
Stir, then repeat: cook undisturbed 4–5 minutes, stir, cook again.
Total cook time: 15–20 minutes, until potatoes are golden and crispy.
4. Serve Hot
Taste and adjust seasoning.
Top with fried or poached eggs (classic!), avocado, or hot sauce.
Garnish with fresh herbs.
Serving Suggestions
🥚 Breakfast classic: Top with over-easy eggs and serve with toast
🥓 Diner-style plate: With bacon and hash browns on the side
🌶️ Spicy twist: Add jalapeños and a dollop of sour cream
🥗 Balanced meal: Alongside a simple green salad
Make-Ahead & Storage Tips
Best fresh—potatoes lose crispness when stored.
Leftovers: Keep in fridge up to 3 days. Re-crisp in skillet or air fryer (not microwave!).
Freezing? Not recommended—texture turns grainy.
Frequently Asked Questions
Q: Can I use leftover cooked potatoes?
A: Yes! Use 2–3 cups diced roasted or boiled potatoes—add in step 3.
Q: No ground beef?
A: Swap with ground turkey, sausage, or plant-based crumbles.
Q: Want extra crunch?
A: After cooking, spread hash on a baking sheet and broil 2–3 minutes.
Q: Can I add cheese?
A: Absolutely! Sprinkle cheddar or pepper jack on top in the last 2 minutes.
❤️ The Bottom Line
Classic Hamburger Hash isn’t just breakfast—it’s resourcefulness on a plate. It’s what you make when you want to stretch leftovers, feed a crowd, or simply treat yourself to something warm, crispy, and deeply satisfying.
So brown that beef, dice those potatoes, and cook with confidence. Because the best meals aren’t complicated—they’re golden, garlicky, and shared with love.
“Good food doesn’t need a recipe—it just needs a hot skillet and someone hungry.”
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