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Simple Ground Beef & Veggie Hash - A Satisfying One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85–90% lean works well)
  • 1 pound potatoes (Russet or Yukon Gold), diced into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (or beef fat from cooking)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1–2 teaspoons apple cider vinegar or lemon juice (for brightness)
  • Optional toppings: fried eggs, grated cheese, hot sauce, avocado

Method
 

  1. Prep the ingredients. Dice the potatoes, onion, pepper, and zucchini into small, even pieces. Mince the garlic. This helps everything cook at the same pace.
  2. Par-cook the potatoes. Add 1 tablespoon olive oil to a large skillet over medium heat. Add the potatoes, a big pinch of salt, and a few grinds of pepper. Cook 8–10 minutes, stirring occasionally, until the edges start to brown and the centers are just tender.
  3. Brown the beef. Push the potatoes to the edges of the pan. Add the ground beef to the center. Season lightly with salt and pepper. Cook 4–5 minutes, breaking it up, until browned and most moisture has cooked off.
  4. Render and adjust fat. If there’s lots of fat, spoon off a little; if the pan looks dry, add the remaining tablespoon of olive oil. You want a thin coating of fat so the hash crisps instead of steams.
  5. Add the aromatics. Stir in the onion and bell pepper. Cook 3–4 minutes until the onion softens. Add the zucchini and cook 2 minutes more.
  6. Season it right. Sprinkle in smoked paprika, cumin, oregano, and red pepper flakes if using. Add the garlic. Stir and cook 1 minute until fragrant. Taste and add salt and pepper as needed.
  7. Let it crisp. Spread the hash in an even layer and let it cook undisturbed for 2–3 minutes, then flip sections and repeat. This step builds those golden, crispy bits.
  8. Brighten and finish. Turn off the heat. Splash in the vinegar or lemon juice and fold in the parsley. Taste again and adjust seasoning. Top with fried eggs, cheese, or hot sauce if you like.
  9. Serve hot. Scoop into bowls and enjoy right away while it’s crispy.