Texas Hash
A hearty and comforting casserole that combines potatoes, ground beef, and vegetables, perfect for family meals any day of the week.
Ingredients
Main Ingredients
- 1 pound russet potatoes or a 20-ounce bag of frozen diced hash browns Russets crisp up beautifully; frozen saves time.
- 1 pound ground beef (or ground turkey for a lighter option) Choose 85/15 for flavor or lean to reduce fat.
- 4 strips bacon, chopped Optional, but adds a smoky layer; use smoked turkey bacon for a lighter swap.
- 1 medium yellow onion, diced Sweet and caramelizing, builds the dish’s heart.
- 2 cloves garlic, minced Fresh garlic for depth.
- 1 cup shredded cheddar cheese Sharp cheddar gives character; use pepper jack for spice.
- 1/2 cup beef broth or chicken broth Adds moisture and savory depth; vegetable broth works for a meatless twist.
- 1 tablespoon Worcestershire sauce Umami lift; soy sauce is an alternative.
- 1 teaspoon smoked paprika The small touch that makes it Texas.
- to taste Salt and black pepper
Optional Garnishes
- chopped fresh parsley, sliced green onions, or a dollop of sour cream (or Greek yogurt for tang and a healthier option)
Instructions
Cooking
- Heat a large cast-iron skillet over medium-high heat. Add the chopped bacon and cook until crispy, 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat.
- In the same skillet, add the diced potatoes (fresh or frozen). Spread them into an even layer and let them sear without stirring for 4–5 minutes so they form a golden crust. Flip and sear the other side for another 3–4 minutes.
- Push the potatoes to the side and add the ground beef to the center. Brown, breaking it apart with a spatula, until no pink remains. Drain excess fat if necessary.
- Add the diced onion, bell pepper, and minced garlic to the skillet. Stir everything together and cook until the vegetables soften and the onion is translucent, about 4–5 minutes.
- Stir in the Worcestershire sauce, beef broth, and smoked paprika. Toss the cooked bacon back in. Let the mixture simmer for 2–3 minutes until the liquid reduces and the sauce begins to thicken.
- Sprinkle the shredded cheddar across the top, cover the skillet, and let it melt for 2 minutes. Serve straight from the skillet.
Notes
For a breakfast twist, layer it in a casserole dish and bake with eggs on top, similar to a cheesy hash brown breakfast bake style. Healthy option: Use lean ground turkey and Greek yogurt instead of sour cream for lighter richness. Vegetarian version: Replace meat with smoked tempeh or a can of drained black beans and add extra bell peppers. Spicy upgrade: Add diced jalapeno or a pinch of cayenne to the paprika for heat. Festive dish: Stir in roasted corn and black beans, top with queso fresco and cilantro for a Tex-Mex vibe. Make it ahead: Brown the potatoes and meat, cool, and refrigerate; finish the final assembly when you’re ready to eat.