Cheesy Hamburger Hash

Cheesy Hamburger Hash is a filling, savory breakfast that’s perfect for the whole family with ground beef, melty cheese, and fluffy, crispy potatoes. 

This easy Breakfast or brunch dish takes regular Hamburger Hash up a notch with diced peppers and shredded cheddar cheese mixed into the delicious ground beef and potatoes. It’s sure to be your new go-to for a quick, flavorful breakfast.

Cheesy Hamburger Hash on plate with egg

CHEESY HAMBURGER HASH

Hamburger Hash gets its name because of the ground beef added to the Diced Hashbrowns. With the cheese on top, you could think of this version as Cheeseburger Hash. This simple recipe is all made in one skillet in 20 minutes. You just have to cook the potatoes, then add in the other ingredients, and serve it all with cheese. After making it once or twice, you’ll be able to do it in your sleep!

Hamburger Hash is great for busy days when you want a filling breakfast to give you energy. With the starchy potatoes and protein from the meat and cheese Hamburger Hash is sure to keep you going until lunch.

Cheesy Hamburger Hash in skillet without cheese topping

If you make enough Cheesy Hamburger Hash it can be a meal all on its own, but it’s also a great side dish. I love making this Hash for a big weekend breakfast, or even on a holiday, to go with a sweeter main dish. Try serving Cheesy Hamburger Hash on the side of Pancakes or Waffles.  It’s a nice alternative to eggs, and it will make classic breakfast spread more unique.  

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HOW TO MAKE CHEESY HAMBURGER HASH

  • Prep: Start by peeling and cutting your potato. Then dice your onion and bell pepper. Once the ingredients are prepped, set them aside until it’s time to add them to the pan. Turn the oven on to medium-high heat and add some oil to the base of a large skillet. 
  • Potatoes: Add the diced potatoes to the skillet and cook them for about 8-10 minutes until they’re lightly browned on all sides. Make sure to stir the potatoes from time to time so they get cooked on different sides. 
  • Beef: Add in the ground beef, onion, and bell pepper. Stir and break apart the meat as it all cooks together. Season with salt and pepper. Continue cooking for about 10 minutes until the beef is browned, onions are translucent, and the potatoes are tender. 
  • Serve: Turn off the burner, stir in cheddar cheese, and serve while still hot.

Cheesy Hamburger Hash in skillet

VARIATIONS ON CHEESY HAMBURGER HASH

  • Meat: To change up the Hash, you can use different kinds of ground meat. Ground sausage, ground turkey, or ground chicken could all work well. 
  • Potatoes: If you don’t have russet potatoes replace them with yukon, melody, or red potatoes. You can also use shredded potatoes for a classic hash if you prefer. 
  • Cheese: Try different kinds of cheeses with your Chesy Hamburger Hash. Swiss cheese, pepper jack cheese, gouda, or mozzarella could all taste great melted over the ground beef and potatoes. 
  • Veggies: You can add different kinds of vegetables along with the hash browns. Try mushrooms, baby spinach, or chopped tomatoes. 
  • Spices: To easily change up the overall flavor try out different spices like paprika, cumin, thyme, basil, or garlic salt.

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HOW TO STORE CHEESY HAMBURGER HASH

  • Serve: After cooking up Cheesy Hamburger Hash, don’t leave it at room temperature for more than 2 hours. 
  • Store: Let the hash cool to room temperature, then you can store it in the fridge. Hamburger Hash will keep well in the fridge for 3-4 days. 
  • Freeze: You can also freeze this breakfast dish for up to 3 months. When you’re ready to eat it let the Hamburger Hash thaw in the fridge. Add the potatoes and ground beef mixture to a skillet again to reheat it for a few minutes before serving warm Cheesy Hamburger Hash.

Cheesy Hamburger Hash on plate with egg

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Cheesy Hamburger Hash

Cheesy Hamburger Hash is a filling, savory breakfast that's perfect for the whole family with ground beef, melty cheese, and fluffy, crispy potatoes. 
Yield 8 servings
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 tablespoons vegetable oil
  • 2 russet potatoes , peeled and cut into 1" chunks (about 2 cups)
  • 1 pound ground beef , (85/15)
  • 1 yellow onion , diced
  • 1/2 red bell pepper , diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 1/2 cups cheddar cheese , shredded

Instructions

  • Add oil to a large skillet on medium-high heat.
  • Cook the potatoes for 8-10 minutes, stirring occasionally until lightly browned on all sides.
  • Add beef, onions, and bell pepper to the skillet, cooking and breaking the beef apart as it cooks.
  • Season with salt and pepper.
  • Cook well until beef is browned, onions are translucent and potatoes are tender about 10 minutes.
  • Stir in cheddar cheese just before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 12g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 463mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 2mg
Keyword: Cheesy Hamburger Hash

Cheesy Hamburger Hash

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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