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One-Pot Quick Ground Beef Hash for 5

Prep 10 min Cook 25 min Difficulty 2/5

One-pot ground beef hash with potatoes and peppers, ready in about 40 minutes for 5 servings.

Why this recipe works

This One-Pot Quick Ground Beef Hash is a hearty, weeknight-friendly dish that comes together in one skillet. It feeds a family of five and balances protein, starch, and veg for a satisfying meal.

Search intent: how to make one-pot ground beef hash
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  • easy weeknight meal
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Key takeaways

One-pot method saves time and cleanup
Balanced with potatoes, vegetables, and beef
Adaptable for leftovers or different peppers

Recipe guide

This One-Pot Quick Ground Beef Hash is a hearty, weeknight-friendly dish that comes together in one skillet. It feeds a family of five and balances protein, starch, and veg for a satisfying meal.

A complete, single-pan dinner in under an hour.

  • One-pot method saves time and cleanup
  • Balanced with potatoes, vegetables, and beef
  • Adaptable for leftovers or different peppers

Overview and ingredients

A one-pan hash with ground beef, potatoes, peppers, onion, garlic, and a flavorful mix of paprika, oregano, cumin, and Worcestershire. It serves 5. Adjust peppers and peas to your preference.

Step-by-step method

Brown the beef, sauté onions and garlic, add potatoes and peppers, season, then simmer with broth and tomato paste until potatoes are tender. Stir in peas if using, then finish with parsley.

Serving and tips

Let it rest a minute off heat, then serve. Taste for salt and pepper, and garnish with parsley. Leftovers reheat well in a skillet.

Ingredients

  • 1.5 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 large potatoes, peeled and diced (about 1.5 pounds)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add diced onion and cook until translucent, about 3 minutes.
  3. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Add ground beef, breaking it up with a spoon; cook until browned and no pink remains, about 6–8 minutes.
  5. Drain excess fat if needed, leaving a little for flavor.
  6. Add diced potatoes and bell peppers to the pan and stir to combine.
  7. Sprinkle smoked paprika, oregano, cumin, salt, and black pepper over the mixture and stir to coat.
  8. Stir in tomato paste, Worcestershire sauce, and beef broth, scraping any browned bits from the bottom.
  9. Bring to a simmer, reduce heat to medium-low, cover, and cook until potatoes are fork-tender, about 12–15 minutes, stirring once or twice.
  10. If using, stir in frozen peas and cook uncovered 2–3 minutes until heated through.
  11. Taste and adjust seasoning with more salt or pepper if needed.
  12. Garnish with chopped parsley and serve hot.

FAQs

Can I omit the potatoes or use a different starch? Yes. Swap in sweet potatoes or cauliflower rice for a lower-carb option.
How can I adjust this for leftovers? Cool completely, store in airtight containers, and reheat on the stovetop or in the microwave.
What if I don’t have all the spices? Use a ready-made chili or taco seasoning in place of individual spices.