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Texas Hash

Texas Hash is a comforting and delicious skillet dish featuring crispy potatoes, seasoned meat, and vibrant vegetables, perfect for family meals or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Yukon gold potatoes, diced small Creamier texture and crisp edges.
  • 1 tablespoon olive oil For searing; swap avocado oil for higher smoke point.
  • 1 medium yellow onion, finely chopped Caramelizes for sweetness.
  • 2 cloves garlic, minced Fresh garlic adds depth; garlic powder works in a pinch.
  • 1 pound ground beef or brisket, crumbled Ground turkey or plant-based crumble for a lighter or vegetarian option.
  • 1 teaspoon smoked paprika Signature smoky note; regular paprika is fine too.
  • 1/2 teaspoon ground cumin For warmth.
  • 1/4 teaspoon cayenne (optional) For a gentle Texas heat.
  • 1 cup frozen corn Adds sweetness and color; swap with peas in season.
  • 1 cup diced bell pepper (mix of colors) Bright flavor and crunch.
  • 1/2 cup beef or vegetable broth To deglaze and add savory depth.
  • 1/2 cup shredded cheddar cheese Melty finish; use pepper jack for extra kick.
  • 2 tablespoons chopped fresh parsley or green onions For brightness.
  • Salt and freshly ground black pepper to taste

Method
 

Cooking
  1. Heat a large cast-iron skillet or heavy sauté pan over medium-high heat and add the olive oil.
  2. When the oil glints, add the diced potatoes in a single layer. Season lightly with salt and pepper. Let them sear without stirring for 5–7 minutes until the undersides begin to brown.
  3. Stir the potatoes and push them to one side of the pan. Add the chopped onion and bell pepper to the empty side and cook until softened and golden, about 4 minutes.
  4. Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until browned and no longer pink, seasoning with smoked paprika, cumin, cayenne if using, and additional salt and pepper.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the frozen corn and broth to deglaze the pan.
  6. Simmer 2–3 minutes until the broth reduces slightly and coats the ingredients.
  7. Taste and adjust seasoning. Sprinkle the shredded cheddar evenly over the top, reduce heat to low, and cover for 2 minutes to melt.
  8. Finish with a scattering of chopped parsley or green onions and a final grind of black pepper. Serve hot.

Notes

Healthy swaps: Use lean ground turkey, add extra veggies, or substitute half the potatoes with cauliflower rice. Make it festive by stirring in chopped chorizo and topping with pickled jalapeños.