Move over corned beef, because 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.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

501 calories; protein 24.1g; carbohydrates 39.7g; fat 27.7g; cholesterol 77.3mg; sodium 102.4mg. Full Nutrition
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Reviews

Rating: 4 stars
03/15/2021
I really like Chief John's recipes and I usually follow his recipes to a ' T'. However,my mother was an expert in making Hash,so instead of cooking the hamburger, and then throwing in the potatoes all together,I use my mother's procedure, and fry the diced potatoes first and cook until they are crispy,rather then soft. After they are crisp remove them to another plate,keeping them warm,and proceed cooking the hamburger,onions,peppers,mushrooms,and seasoning as written,with the only exception of frying the potatoes first then adding them to the other ingredients once they have cooked thoroughly. By doing it this way,I get that same texture of my mother's homemade hash with the crispiness coming from the potatoes, and Chief John's professional technique. The best of both world's so yummy! Read More
(3)
Rating: 5 stars
03/19/2021
Didn't get quite as dark as Chef John's. I think that was the non-stick pans fault. Very easy to make. Hardest part was the poached egg. Great weeknight dinner recipe. Read More
(1)
Rating: 5 stars
03/14/2021
Made this last night! Chef John never disappoints! Delicious and easy!! Read More
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Rating: 5 stars
03/15/2021
Oh. My. Gawd! This was so good! I had it for breakfast with an egg on top and now I’m going to have it for dinner with some sour cream on top and a big piece of bread on the side. Maybe a small green salad. Read More
Rating: 5 stars
03/21/2021
Delicious! I followed the recipe very closely, other than the times indicated which really are guidelines. The key to success is based on developing color, caramelization and "crustification". I served it with ketchup plus the poached eggs. Read More
Rating: 4 stars
03/15/2021
This was tasty and easy. Perfect amount of spice. Will make again. Read More
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