Hamburger Hash

Hamburger Hash

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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.

Making Hamburger Hash in Enameled Cast Iron Saute Pan

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 Needed to Make Hamburger Hash

  • lean ground beef (or venison)
  • russet potatoes
  • yellow onion
  • green bell pepper
  • Worcestershire sauce
  • dried parsley
  • frozen peas
  • kosher salt
  • freshly ground black pepper

 

Instructions for Making This Recipe

Ingredients for 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.

 

Prepare and 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.

Adding Frozen Peas to the Dish

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.

See more Weeknight Dinner Ideas Here. Browse Main Dishes Here. 

 

Recipe for Hamburger Hash

Hamburger Hash

Here's an old family recipe that we always enjoy. Easy and delicious! Perfect for a weeknight dinner.
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Print Rate
Course: Main Course
Cuisine: American
Keyword: Hamburger, One Pot Meals, Peas, Potatoes, Quick and Easy, Weeknight Dinners
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Equipment

Knife Set
Cutting Board
Glass Mixing Bowls
Dutch Oven 3 qt

Ingredients

  • 1.5 pounds lean ground beef or ground venison
  • 3 cups russet potatoes diced
  • 1 cup 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. 

Prepare and 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.

Nutrition

Calories: 391kcal | Carbohydrates: 35g | Protein: 42g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 930mg | Potassium: 1434mg | Fiber: 5g | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 7mg
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