Hamburger Hash is an old-fashioned, easy, and quick breakfast dish. Potatoes with ground beef seasoned to perfection and cooked until just crispy.
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.
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HOW TO MAKE HAMBURGER HASH
- 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!
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VARIATIONS ON HAMBURGER HASH
- 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
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HOW TO STORE HAMBURGER HASH
- 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.
- 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.