Hamburger Hash

8 Servings
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes

Hamburger Hash is an old-fashioned, easy, and quick breakfast dish. Potatoes with ground beef seasoned to perfection and cooked until just crispy.

This is a wonderfully filling, savory Breakfast Recipe. You can enjoy it as the main dish or serve it on the side of fried eggs, Pancakes, or Belgian Waffles.

Hamburger Hash on plate with ketchup


This simple Hamburger Hash is similar to Corned Beef Hash, only this version is prepared with easy ground beef. It gets the name, “Hamburger Hash” from the ground beef in the recipe. The beef and potatoes play off each other perfectly for a hearty meal that’s sure to keep you full until lunch.

Hamburger Hash is the perfect breakfast to make when you’re in a rush, but still want to enjoy a nice meal with your family. There’s no need to settle for cold cereal! This recipe has you totally covered. Cook up the whole dish in one pan, and enjoy a hot, homemade meal in just 20 minutes.

Unlike most hash browns, that are made with shredded potatoes, this recipe calls for diced russet potatoes. The result is unbelievable with fluffy, slightly crisp potatoes cooked to golden perfection. This diced potato version is also much easier to make a big batch for a crowd without the potatoes burning.



  • Prep: Start by peeling and cutting your potatoes into about 1-inch chunks, and dice your onion. You don’t have to worry about making them into even pieces, this is just a simple home-style breakfast. Once the potatoes and onion are ready, add vegetable oil to a large skillet and put the pan over medium-high heat.
  • Potatoes: Add in the diced potatoes and cook them until golden brown. Make sure to stir so sometimes so that all sides get cooked evenly. Let the potatoes cook in the oil by themselves for 8-10 minutes.
  • Beef: Add the ground beef, diced onion, and minced garlic to the pan. Break apart the meat while it cooks and make sure it is getting well browned on all sides. Season the entire mixture with salt and pepper. The potatoes will be tender and the meat will be cooked after about 10 more minutes of cooking. Double-check that there’s no pink meat left and enjoy!

Hamburger Hash in skillet


  • Meat: You can change up this recipe by using different kinds of ground meat. Try making the same dish using ground turkey, ground chicken, or ground sausage.
  • Potatoes: If you don’t have Russet Potatoes you can easily use another variety. Make this recipe with Yukon Gold Potatoes, Melody Potatoes, or red potatoes.
  • Cheese: Try topping off your Hamburger Hash with delicious, melty cheese. Sprinkle some shredded, cheddar, Swiss, gouda, or Jack cheese on the Hash right before serving.
  • Vegetables: There are plenty of vegetables you could dice and add to the mixture in the pan. Just think of anything you like in an omelet and it should go well in Hamburger Hash too. Green or red bell pepper, mushrooms, baby spinach, or tomatoes will taste great.
  • Spices: If you want to experiment with the flavor of your Hamburger Hash, just try out different spices to sprinkle over the Hash along with the Salt and Pepper. Thyme, cumin, paprika, cayenne pepper, or basil are all great ones to try out. Make sure to use a light hand with the spices so they don’t overpower the recipe



  • Serve: If there are any leftovers (which has yet to happen at our house) don’t leave them out at room temperature for more than 2 hours.
  • Store: Let the Hamburger Hash cool, then store it in an airtight container. It will stay good in the fridge for 3-4 days.
  • Freeze: To keep the Hash for up to 3 months, seal it tightly and store it in the freezer. Let the Hamburger Hash thaw in the fridge before reheating it on the stovetop.

Hamburger Hash in skillet

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Hamburger Hash

Hamburger Hash is an old-fashioned, easy, and quick breakfast dish. Potatoes with ground beef seasoned to perfection and cooked until just crispy.
Yield 8 Servings
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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
  • 2 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • 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 garlic 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.


Calories: 201kcal | Carbohydrates: 11g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 331mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg

Hamburger Hash collage

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made this for breakfast with turkey sausage and fried eggs on top. I added about 3 teaspoons of Italian seasoning. It was good. However, if I make again, I will par boil the potatoes first before frying. They took much longer to be cooked through (and I cut them smaller than the recipe called for) than the total cooking time the recipe indicates.

    1. I’m sure it could; however, I haven’t tested this recipe using a crockpot. If you try it, let us know how it turned out!

  2. Very Very good and versatile! Went southwestern with mine and added fire roasted green Chile’s! Thankyou!

  3. Delicious! I had 1 lb of ground beef and a bag of potatoes and needed a last minute dinner for my family of six. I did add peppers and extra seasoning, served with a side salad. Thanks!

  4. I googled what I could do different with a pound of ground beef, stumbled upon this recipe, and I am so glad I did. Added red chili flakes because hubby likes some heat…so awesome. Thanks for sharing…saving this gem! Comfort food for sure!

  5. Once again you have nailed one of my favorites entrees. Thank you for reminding me of one I had forgotten. I usually serve it with ketchup available to those so inclined.

  6. The only thing this is missing for me is some piping hot tortillas and a splash or two of hot sauce! Looks wonderful can’t wait to try this one! Thank you for sharing it!

      1. I’m going to try this one, but will use sausage instead of ground beef, and serve it for breakfast .

  7. Loved the recipe. Brought back memories of my mom and of my grandma making corned beef hash with a very thin yellow mustard based topping brushed on top and then covered in eggs and placed in oven to cook the eggs. Looked beautiful and filled the air with a warm aroma. While I’ll eat corned beef hash, I prefer beef. This recipe was a very good one that was savory and was easy and quick and so good. Definitely a comfort food!!!

  8. Sabrina, made this for me and my wife this morning and it was super tasty! I put in a bit of Lowry’s seasoning salt and some cilantro and green onions on top. PERFECT for left over hamburger and turned out great! Thanks so much for the recipe! I usually make my breakfast hash too greasy but yout amount of oil was perfect.