Beef and potato hash with red pepper, feta and fresh cilantro is hearty and comforting with tons of flavor and very little hand-on effort which makes it perfect for a lazy Sunday at home.
Sometimes you just need to eat some hearty and comforting hash.
Hash is a weekend favorite in our household. I love that it's so versatile. You can adapt the basic formula to make it work with whatever you have in the fridge and pantry.
Over the years I've made hash in a lot of different ways. Sometimes with bacon instead of beef, or no meat at all. Other times with sweet potatoes or other vegetables mixed in. Or sometimes just with a different spice blend.
As far as I'm concerned the only element that's really immutable is that hash is made with some kind of root vegetable (usually potatoes) and those potatoes should be finely cubed.
Beef and potato hash is particularly nice because these two hearty ingredients come together to make a truly comforting meal. Classic meat and potatoes heartiness - but fast!
Ingredients for this beef and potato hash
This recipe is made with simple whole food ingredients.
- Lean ground beef: Lean ground beef brings in a lot of flavor without as much fat as regular ground beef. If you're using regular ground beef then you can skip the vegetable oil. You could also substitute ground pork, ground chicken, or rough chopped corned beef.
- Potatoes: I left the potatoes with the peels on for a bit more fiber and a bit less time prepping but you can peel them if that's your preference.
- Red Pepper: Red pepper brings in a lot of flavor and some sweetness.
- Shallot: Shallots contribute nice depth of flavor and a bit of sweetness. You can substitute onion if that's what you have.
- Jalapeno pepper: Jalapeno bring in some spice and a little bit of bitterness to counteract the sweet. Feel free to use less or more to your liking.
- Vegetable oil: The vegetable oil helps to brown the hash after the water has evaporated out.
- Seasoning: salt, black pepper, summer savory, ground cumin. I love summer savory in hash but if you don't have it in your kitchen you can substitute dried thyme or oregano.
- Water: The water helps cook the potatoes much faster so you can be done and eating faster. The potatoes get a fluffy interior texture with caramelized crisp edges. You can also just fry the potatoes if you want them to be very dry and crispy.
- Toppings: Fresh cilantro, finely sliced red onion, and crumbled feta cheese add some brighter and fresher flavor notes that contrast really nicely with the hearty flavor base of the hash.
Equipment
I just used a regular non-stick skillet to make this beef and potato hash. Non-stick is important here because it lets the potatoes and beef caramelize well without leaving all that lovely flavor stuck to the pan. You can also use a well-seasoned cast iron skillet if you have one.
If you want to throw some eggs into the hash and finish them in the oven then use a skillet that can go from stovetop to oven. Otherwise any regular non-stick skillet will do.
Instructions
This recipe is just stealth ninja fast moves. You put everything into the skillet (except the red pepper so it doesn't get mushy, but if you're extra short on time/energy you can throw the red pepper in too).
Pour some water over it all and mix it so everything is evenly distributed. Then cover, and cook for about 15 minutes or until the potatoes are fork tender.
After that, add the red pepper and cook uncovered over high heat, stirring often. The water will have all evaporate off, and then all you need to do is get some nice browning on the potatoes and beef.
Keep stirring frequently another 10 minutes or so until it's all golden. You can add eggs at this point if you want (see serving suggestion below) and then throw on the red onion, cilantro and feta as garnish.
Serving Suggestion
The hash is great all on it's own but to take it to the next level you can serve it up with fried egg if you like.
If I'm feeding a bigger group, sometimes I like to just crack a bunch of eggs right into the hash shakshuka style.
Related
Looking for more breakfast inspiration? Try one of these:
Recipe
Beef and Potato Hash with Red Pepper and Feta
Ingredients
hash
- 500 grams lean ground beef (1.1lbs)
- 4 cups potatoes 800grams (2lbs) finely cubed
- 1 red pepper finely diced
- 3 shallots finely diced
- 1 jalapeno pepper
- 2 teaspoons vegetable oil
- 2 teaspoons summer savory or thyme
- 1.5 teaspoons salt
- 0.5 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 cup water
toppings
- 0.5 cup feta cheese crumbled
- 0.5 cup cilantro rough chopped
- 0.25 cup red onion finely sliced
Instructions
- Put the vegetable oil, ground beef, potatoes and seasonings in your skillet over high heat.
- Pour in a cup of water and use a wooden spoon or spatula to break up the beef and mix everything together.
- Cover and cook for 15 minutes or until the potatoes are fork tender.
- Uncover, add the diced red pepper and cook another 10-15 minutes more, stirring often, until the potatoes are browned to your liking.
- Remove from heat and top with the crumbled feta, sliced red onion and fresh chopped cilantro.
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