Perfect for breakfast, brunch, or as a quick and delicious dinner.
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My oh-so-good, easy cheesy beef and potato hash brings simple ingredients together and is ready in under an hour. The meaty beef, tender vegetables, and melt-in-your-mouth potatoes are so comforting, and the stringy cheese combination finishes it perfectly.
With so many breakfast options on my channel, from Greek-style eggs in a hole to a spring vegetable frittata, you could probably guess that breakfast is my favorite meal of the day. So, I would serve this for breakfast, lunch, and dinner.
Here’s why your family will ask for it often…
Crispy, pillowy potatoes
Chunky, juicy beef
Tender herby onions
Sweet bell peppers
Creamy, salty feta
Mild, stringy mozzarella
What will I need?
Potatoes -peeled Yukon, russet, or your favorite potato.
Olive oil -a light olive oil or your favorite light oil is perfect for browning.
Onion – finely chopped to add sweetness and spice.
Bell peppers -diced to distribute and add sweet, peppery flavor evenly.
Garlic cloves -grated or minced, melt into the meat and vegetables.
Ground beef -I like using beef, but you can use whatever ground meat you have. Try ground chicken, lamb, or turkey.
Salt & freshly cracked black pepper -seasons the beef and veggies for best flavor.
Crushed red pepper flakes -adds as much or little heat as you like.
Dried crushed oregano -adds a herby, earthy flavor.
Feta cheese -adds creamy bites of brininess. I recommend a sheep’s milk feta for the best flavor, but you can use a cow’s milk feta in this hash.
Shredded mozzarella cheese -substitute Gruyere cheese for a slight quiche-like flavor.
Are there any swapes or things I can add?
Feel free to use sweet or your favorite potatoes instead of white potatoes. Plus, add any additional veggies to the hash you like. Try cauliflower, green peas, carrots, broccoli, or your favorite. I love oregano, but you could use thyme, rosemary, or your favorite combination of herbs.
How to make cheesy beef and potato hash?
Start by boiling the potatoes in cold salted water until fork tender -about 25-30 minutes. Drain and cut them into cubes.
Preheat the oven to 450 °F. Heat a skillet over medium heat and add 1-2 tablespoons oil. Brown the beef, season it with salt and pepper, then scoop the meat onto a plate, leaving the oil in the pan.
Add the onion and bell pepper to the skillet and reduce the heat to medium-low. Cook until softened and season with a pinch of salt. Add the garlic and warm through for a few seconds until fragrant. Transfer to the plate with the browned beef.
How do I layer the skillet?
Add some more olive oil to the pan and add the potatoes. Season with salt and red pepper flakes and arrange them in an even layer. Cook over medium heat for 3-4 minutes without flipping them over until crispy on the bottom. Flip the potatoes over and add the beef, onion, and pepper mixture to the pan. Season with the dried oregano and more salt and pepper if desired. Press everything down a little bit to stick together and cook over medium heat so that the bottom gets slightly crisp.
What’s the best way to add the cheese?
Remove from the heat and crumble some feta cheese over the hash. Top with the shredded mozzarella cheese. Place the skillet into the preheated oven and bake on the center rack until the cheese melts -about 10 minutes. Turn on the broiler for the final 2-3 minutes to get some color, like a pizza.
What can I serve this hash with?
Because hash is typically a breakfast dish, you could scramble some eggs and serve them alongside or top each serving with a fried egg. If you’re serving this as a bigger meal for the day, serve it with a Greek lettuce salad and breakfast pastries like my blueberry streusel muffins, cherry almond crumb cake, or Greek-style pancakes. Kali Orexi!
Cheesy Beef & Potato Hash
Serve this cheesy beef and potato hash for breakfast or as a quick and delicious dinner.
Ingredients
- 550g (2-3 large) potatoes, peeled
- olive oil
- 1 onion, finely chopped
- 1-2 bell peppers, diced
- 3 garlic cloves, grated
- 1 pound ground beef
- salt, to taste
- freshly cracked black pepper to taste
- crushed red pepper flakes, to taste
- 1 heaping teaspoon dried crushed oregano
- feta cheese
- shredded mozzarella cheese or Gruyere cheese
Instructions
Boil the potatoes in cold salted water until fork tender. About 25-30 minutes. Drain and cut them into cubes.
Preheat the oven to 450 °F.
Heat a skillet over medium heat and add 1-2 tablespoons oil. Brown the beef and season with salt and pepper. Transfer to a plate.
Add the onion and bell pepper to the skillet and reduce the heat to medium-low. cook until softened. Season with a pinch of salt and add the garlic. Warm through for a few seconds until fragrant. Transfer to the plate with the browned beef.
Add some more olive oil to the pan and add the potatoes. Season with salt and red pepper flakes and arrange them in an even layer. Cover medium heat for a few miutes (3-4 minutes) without flipping them over so that they get crispy on the bottom. Flip the potatoes over and add the beef and onion pepper mixture to the pan. Season with the dried oregano ad more salt and pepper if desired.
Press everything down a little bit to stick together and cook over medium heat so that the bottom gets slightly crisp.
Remove from the heat and crumble some feta cheese over the hash. Top with the shredded mozzarella cheese.
Place the skillet into the preheated oven and bake on the center rack until the cheese melts. (about 10 minutes) Turn on the broiler for the final 2-3 minutes so that it can get some color like a pizza.
Serve with a salad or topped with fried eggs. Kali Orexi!
Notes
Feel free to use sweet potatoes instead of white potatoes. Add any additional veggies to the hash that you love: cauliflower, green peas, carrots, etc.
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Greg+Divine says
Dimitra this recipe is amazing!!! I Made it for dinner this evening and everyone absolutely loved it . I’ve already added it to my Favorites and will be making this again and again. An absolute keeper for sure .I’m so glad I found Dimitra’s Dishes and your wonderful, easy to follow, fun to make and a pleasure to eat recipes. Every single one I’ve made has been great and I’ve made a lot of your recipes. Dimitra you should consider putting all of your recipes into a cookbook.