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I’ve been making Hamburger Hash ever since I was a girl at home. Back in the day when my mom and dad worked on the farm until nightfall, and my job was to make supper.
This dish was easy. Satisfying. Filling. And did I mention easy? Back then, I probably paired it with some bread and butter, a pot of green beans, and maybe a can of peaches with brownies or cookies. Good to go. Supper over.
After all that time, it’s evolved only slightly. Very slightly. I now precook the potatoes in the microwave to give them a head start. And I’ve added dried parsley, green peppers, and frozen peas.
It’s still one of my go-to recipes in the summer when I am in a hurry or simply don’t feel like doing much in the kitchen. A perfect weeknight dinner. Satisfying. Filling. Easy.
Ingredients for Hamburger Hash
(See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Clean and dice the Russet potatoes.
I prefer to keep the potato peels on for this recipe for the extra nutritional value this offers. But it’s your choice. You may substitute red or Yukon potatoes if desired.
Peel and dice the yellow onion. Chop the green bell pepper. Set all aside until ready to use.
Cook the Hash
In a large cast iron skillet or shallow casserole pan, brown the ground beef over medium high heat.
You could also use ground venison burger if that is an option in your household. I’ve found that this recipe lends itself well to venison.
While the ground beef is cooking, place diced potatoes in a microwave-safe bowl with 2 tablespoons water and cook on high for 10-12 minutes, until fork-tender.
Add diced onion and chopped green bell pepper to the browned burger and cook until tender, 3-4 minutes. Stir in the tender potatoes and cook for an additional 10-12 minutes, stirring occasionally to brown potatoes.
Sprinkle in Worcestershire sauce and dried parsley. Season with kosher salt and freshly ground black pepper.
Add frozen peas and continue to cook for 5-7 minutes. Cover the pan and allow the dish to simmer for an additional 5-7 minutes.
This recipe will serve 4 people.
My husband is a meat and potatoes kind-of-man, so this dish suites him perfectly. Serve with a green salad and with bread and butter.
Cooking on a Camp Dutch Oven
If you’d like to make this dish in a Camp Dutch Oven, simply follow the directions, but use a Camp Dutch oven (with feet) directly on camp fire coals (not open fire) or charcoal coals. Coal on top of the oven is not necessary for this hash recipe.
See this post from Fresh off the Grid for more Camp Dutch Oven Cooking Tips.
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Hamburger Hash
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1.5 pounds lean ground beef (or ground venison)
- 3 cups russet potatoes (diced)
- 1 cup yellow onion (diced)
- 1/2 medium green bell pepper (chopped)
- 1/3 cup Worcestershire sauce
- 1 tablespoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare your ingredients
- Clean and dice the Russet potatoes. Peel and dice the yellow onion. Chop the green bell pepper. Set all aside until ready to use.
Cook the Hash
- In a large cast iron skillet or saute pan, brown the ground beef over medium high heat.
- While the ground beef is cooking, place diced potatoes in a microwave-safe bowl with 2 tablespoons water and cook on high for 10-12 minutes, until fork-tender.
- Add diced onion and chopped green bell pepper to the browned burger and cook until tender, 3-4 minutes.
- Stir in the tender potatoes and cook for an additional 10-12 minutes, stirring occasionally to brown potatoes.
- Sprinkle in Worcestershire sauce and dried parsley. Season with kosher salt and freshly ground black pepper.
- Add the frozen peas and continue to cook for 5-7 minutes. Cover the pan and allow the dish to simmer for an additional 5-7 minutes. Serves 4.
