Beef Hash Savory Skillet (Printer-Friendly)

Tender beef and crispy potatoes with peppers and herbs come together for a hearty skillet dish.

# What You'll Need:

→ Meats

01 - 2 cups cooked beef, diced (leftover roast or steak)

→ Vegetables

02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Pantry & Seasonings

08 - 3 tablespoons olive oil (or unsalted butter)
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt (adjust to taste)
12 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add onion, green and red bell peppers to the skillet. Sauté for 5 minutes until softened.
03 - Stir in minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add diced cooked beef and the remaining tablespoon of olive oil. Stir thoroughly and cook for 5 to 7 minutes to heat beef and crisp the potatoes slightly.
05 - Sprinkle fresh parsley over the hash. Taste and adjust seasoning with salt or pepper as needed. Serve hot garnished with additional parsley and optional hot sauce.

# Expert Advice:

01 -
  • This hash combines simple ingredients in a way that feels like sharing a cherished secret with a close friend
  • The balance between tender beef and golden potatoes makes it a standout dish for breakfast or dinner
02 -
  • Pressing the hash gently in the skillet and letting it brown undisturbed is key to that delightful crispy crust you crave
  • Adding fresh parsley right at the end brightens the whole dish, transforming it from good to memorable
03 -
  • Using leftover cooked beef is a game changer and saves time without sacrificing flavor
  • The secret to perfect hash is patience with the potatoes—don’t rush their browning

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