The Sound of a Perfect Weeknight Dinner
There’s a specific magic that happens when the oven door opens. It’s not just heat that escapes; it’s a promise. The deep, savory aroma of beef browning, mingling with the earthy sweetness of onions and the sharp, fresh scent of bell peppers. It’s the sound of potatoes, cut into hearty chunks, crisping at the edges, their edges turning a deep, glorious gold. This, my friends, is the scent of salvation on a Wednesday night. This is the sound of a fork scraping against a sheet pan, collecting every last bit of crispy potato and savory beef crumble. This is my Easy Oven-Baked Ground Beef and Potato Hash, and it’s about to become your new weeknight hero.
Why This Hash is a One-Pan Wonder
Let’s be real. Some recipes promise “easy” and deliver a sink full of dishes. This is not one of them. We’re talking a single sheet pan, a little chopping, and then the glorious freedom to go unload the dishwasher or finally answer that text. The magic isn’t in complicated technique; it’s in the high-heat roast. Instead of stovetop stirring and babysitting, the oven does the heavy lifting. It creates a beautiful contrast—tender, almost creamy potatoes inside, while the beef and vegetables get those irresistible crispy, caramelized bits. It’s a texture explosion in every bite. Plus, it’s endlessly adaptable. Have a wilting carrot? Throw it in. A handful of spinach? Wilt it on top for the last five minutes. This isn’t just a recipe; it’s a template for a perfect meal.
The Secret to Unbeatable Beef & Potato Harmony
The heart of any great hash is the partnership between beef and potato. Get it wrong, and you’ve got a mushy, greasy mess. Get it right, and it’s pure comfort. The secret lies in two things: **the cut and the heat.**
First, the potato. Don’t use a waxy red potato here. You want a starchy hero, like a Russet or Yukon Gold. Cut them into a uniform ½-inch dice. This size is crucial—too big, and they won’t cook through before the beef burns; too small, and they’ll disintegrate. Toss them in oil *first*, before the beef. They need a head start to develop that foundational crispness.
Second, the beef. We’re using ground beef, but not just any way. Instead of forming large crumbles, we want to spread it out. After the initial browning in the pan, we break it into smaller pieces and spread it in a single layer on the sheet pan. This maximizes surface area, allowing every morsel to roast and develop a deeper, richer flavor instead of steaming in its own juices. The beef isn’t just an ingredient here; it’s the savory, umami-packed seasoning for the entire dish.
What You Need to Raid From the Pantry
The beauty of this dish is its simplicity. You likely have most of this on hand. Here’s your mission:
* **The Foundation:** 1 lb ground beef, 2 large Russet potatoes (about 1.5 lbs), 1 large yellow onion, 1 bell pepper (any color, but red or yellow adds sweetness).
* **The Aromatics:** 3 cloves of garlic, minced. 2 tablespoons olive oil or avocado oil.
* **The Flavor Boosters:** 1 teaspoon smoked paprika (this is non-negotiable for that deep, smoky depth), 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and black pepper to taste.
* **The Finishers (Optional but glorious):** A handful of fresh parsley, chopped, for a bright pop. Crumbled feta or a sprinkle of sharp cheddar for the last 5 minutes of baking if you’re feeling decadent.
Let’s Get Cooking: The Sheet Pan Symphony
This is where the magic happens. It’s a simple dance, and I’ll be your choreographer.
1. **Preheat and Prep:** Crank your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for the ultimate easy cleanup. This is a game-changer.
2. **The Potato Head Start:** In a large bowl, toss your diced potatoes with 1 tablespoon of the oil, a good pinch of salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet. Slide them into the hot oven for 15 minutes. This par-cooks them, ensuring they’ll be tender inside once everything else is done.
3. **Sizzle the Base:** While the potatoes roast, heat the remaining oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 5-6 minutes until they soften and start to caramelize at the edges. Add the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn!
4. **Brown the Beef:** Add the ground beef to the skillet. Break it up with a spoon and cook until it’s no longer pink. Drain any excess fat if necessary (though with good quality beef, there shouldn’t be much). Stir in all the spices: smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Let it sizzle for a minute to wake up the spices.
5. **The Grand Assembly:** Remove the par-cooked potatoes from the oven. Carefully add the beef and vegetable mixture to the sheet pan, spreading it out evenly to combine with the potatoes. Give everything a gentle toss right on the pan. Spread it back into a single, even layer.
6. **The Final Roast:** Return the sheet pan to the oven. Bake for 20-25 minutes, or until the potatoes are fork-tender and everything is beautifully browned and crispy at the edges. If you’re adding cheese, sprinkle it on for the last 5 minutes of cooking.
7. **Garnish and Serve:** Remove from the oven, let it rest for a few minutes (the flavors will meld!), and garnish with a generous shower of fresh parsley. Serve directly from the pan for maximum rustic charm.
How NOT to Mess Up Your Hash (A Survival Guide)
Even the simplest recipes have their pitfalls. Consider this your friendly warning system.
* **The Soggy Potato Trap:** This is the cardinal sin. The number one rule is to **spread everything out**. If you overcrowd the pan, you’re steaming, not roasting. Use two pans if you have to. Give those potatoes space to breathe and crisp up!
* **The Over-Seasoning Mistake:** It’s easy to get heavy-handed with the salt, especially if your beef is pre-seasoned. Go easy at the start. You can always add more salt at the end, but you can’t take it away. Taste a potato piece after the first roast to guide you.
* **The Raw Onion Crisis:** If you’re a raw onion lover, you might be tempted to skip the sauté step. Don’t. Throwing raw onion on the sheet pan will result in a harsh, crunchy bite that won’t meld with the other flavors. The 5-minute sauté is essential for sweetness and depth.
* **The Stir-Fry Mindset:** This isn’t a stir-fry. Once it’s on the sheet pan, resist the urge to stir it constantly. Let it sit. Let the heat work its magic on the bottom layer. That’s where the coveted crispy bits form. Patience is a virtue, and in this case, a crunchy one.
Serving Vibes: Setting the Scene
This hash is a mood. It’s the culinary equivalent of a cozy, oversized sweater. It’s perfect for a **rainy evening** when you need something substantial to ward off the gloom. The warmth from the oven and the hearty flavors feel like a hug from the inside.
It’s also a **brunch champion**. Top it with a perfectly fried egg, letting the yolk create a rich, velvety sauce that coats every bite. The runny yolk against the crispy potatoes is a texture contrast you’ll dream about.
Hosting a casual gathering? This is your secret weapon. It feeds a crowd, stays warm, and lets everyone customize their plate with toppings like sour cream, hot sauce, or avocado slices. It’s unpretentious, universally loved, and requires zero fuss while your guests are over. For more crowd-pleasing ideas, you can always find inspiration on **Pinterest**, a great resource for visualizing how others serve their favorite hash dishes.
Leftovers? Here’s the Plan
If you somehow have leftovers (a rare occurrence in my house), you’ve just secured tomorrow’s lunch. This hash reheats like a dream.
**To Reheat:** The oven or toaster oven is your best friend for reviving the crispiness. Spread the leftovers on a baking sheet and warm at 375°F (190°C) for 10-15 minutes. The microwave works in a pinch, but you’ll sacrifice that glorious crunch for speed.
**To Freeze:** For longer storage, let the hash cool completely. Portion it into airtight containers or freezer bags. It will keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating using the oven method above. This is a fantastic way to have a homemade meal ready to go on your busiest days.
Your Hash Questions, Answered
**1. How do I make an Easy Oven-Baked Ground Beef and Potato Hash for a crowd?**
It scales beautifully! Simply use two sheet pans. Don’t try to cram everything onto one. Give each pan its own space in the oven, rotating them halfway through cooking for even browning. You can find more scaling tips on the **Slapid recipe page**.
**2. What are the calories in Easy Oven-Baked Ground Beef and Potato Hash?**
This varies based on your specific ingredients, especially the fat content of the beef and oil. A rough estimate for a hearty serving (about 1/6th of the recipe) is around 450-550 calories. It’s a nutrient-dense meal packed with protein, fiber, and potassium. For precise tracking, plug your exact brands into an app like MyFitnessPal.
**3. Can I make this hash vegetarian?**
Absolutely! Swap the ground beef for a plant-based ground meat alternative, or use two cans of rinsed black beans or lentils. Add them in the last 10 minutes of baking to prevent them from drying out. You’ll want to add an extra teaspoon of smoked paprika and a dash of cumin to compensate for the lost beefy flavor.
**4. How to freeze Easy Oven-Baked Ground Beef and Potato Hash?**
Let the cooked hash cool completely on the sheet pan. Portion it into single-serving or family-sized containers. Press plastic wrap directly onto the surface before sealing the lid to prevent freezer burn. Label with the date! Thaw in the fridge overnight before reheating. It’s a lifesaver for meal prep.
**5. My potatoes are still hard! What went wrong?**
This usually comes down to two things: potato size or oven temperature. If your potato dice were larger than ½-inch, they simply need more time. Pop the pan back in the oven for 10-15 more minutes. Also, always preheat your oven thoroughly. An oven that’s not at full temperature will cook unevenly. When in doubt, give it more time!
Easy Oven-Baked Ground Beef and Potato Hash
Ingredients
Ingredients
- 1 lb lean ground beef 90/10 or 93/7 lean-to-fat ratio
- 1.5 lb Yukon Gold potatoes cut into ½-inch cubes
- 1 large yellow onion diced
- 1 medium bell pepper any color, diced
- 2 tbsp olive oil divided
- 2 tsp paprika smoked or sweet
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- ¼ cup fresh parsley chopped, for garnish
