Chef John's Hamburger Hash


Move over corned beef. There's a new hash in town! If you like hash, you are going to love this version made with ground beef instead of corned. Making a hash is basically a 3-step process: Frying your meat and potatoes, adding onions and mushrooms, and then adding quick-cooking vegetables like peppers. But take a look in the fridge and use any ingredients you'd like because in the game of hash, whoever has the most ingredients wins! Top with a cayenne-dusted poached egg and green onions if you'd like.

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
4 servings

Corned beef hash is one of my favorite breakfasts of all time. It used to be my go-to, sure-fire, can't miss hangover cure (when they were a regular part of my life). Those are very rare these days, mostly because I don't work in the restaurant business anymore — but my love of hash hasn't waned. However, man can't live on corned beef hash alone. Over the years I've made versions with just about every protein imaginable.

This includes duck, salmon, sausage, and yes, even tofu. But as far as my go-to hash goes, the humble package of hamburger is hard to beat. Besides being very affordable and easy to find, ground beef is fairly neutral in flavor. We can go in any direction we want with the seasonings and experimentation is highly encouraged. Like throwing in a handful of cheese, for example.

No matter what meat you use, the diced potatoes are a constant (for me, what really brings a hash together). But, unlike my casual attitude about using different meats, I believe there is only one real choice for the potato: That would be the good, old-fashioned russet. It has the perfect level of starchiness. While they might taste okay, other waxier potato choices just don't crust up the same way. Anyway, the next time you're hungover (or just hungry) and there's no corned beef in sight, I really hope you give this hamburger hash a try. Enjoy!

a plate of browned ground beef, potato, and red bell pepper hash topped with a poached egg
Chef John

For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives.


  • 2 large russet potatoes, peeled

  • 1 tablespoon salted butter

  • 2 tablespoons olive oil

  • 1 pound ground beef

  • salt to taste

  • ¾ cup diced yellow onions

  • ¾ cup diced button mushrooms

  • freshly ground black pepper to taste

  • 1 pinch cayenne pepper

  • 1 pinch dried rosemary

  • ½ cup diced red bell pepper

  • ½ cup diced poblano pepper

  • ½ cup thinly sliced green onions


  1. Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.

  2. Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.

  3. Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.

  4. Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.

  5. Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.

  6. Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

Chef's Notes:

You can use all butter or all olive oil if preferred. You can use fresh rosemary instead of dried, and green bell pepper instead of poblano.

You can brown the hash for as long as you'd like. I go for severe "crustification" which I believe improves the taste and texture.

To turn this into cheeseburger hash, stir in a nice big handful of sharp Cheddar cheese when you add the green onions.

Nutrition Facts (per serving)

501 Calories
28g Fat
40g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 501
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 49%
Cholesterol 77mg 26%
Sodium 102mg 4%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 24g
Vitamin C 53mg 267%
Calcium 57mg 4%
Iron 4mg 23%
Potassium 1211mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love