HAMBURGER HASH SUPREME

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Hamburger Hash Supreme is a great, easy skillet meal you can prepare on a busy weeknight for your family.

This hamburger hash recipe is very versatile.  You can add or leave out just about any of the ingredients except the hamburger and potatoes.  Serve this with my cornbread muffins and you have a meal your family will enjoy time and again.  I love meals you can just throw together but are still good comfort food.  Our hamburger hash skillet is as good reheated if not better.  I make this in my 10 inch iron skillet but any large skillet will do. We don’t think you can beat hamburger, potatoes and cabbage in a recipe!

Hamburger hash supreme will become a favorite meal.

1 pound ground beef

1 large onion, chopped

5 or 6 potatoes, peeled and cut up

1/2 cup chopped green pepper

1/2 small head of cabbage, chopped (about 2 cups)

1 (14.5 ounce) can beef or chicken broth

1 envelope onion soup mix

1 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

2 tablespoons butter

Place the hamburger, onion, potatoes and green pepper in skillet and brown long enough for hamburger to no longer be pink.  Add cabbage to skillet.  Whisk together the broth, onion soup mix, cumin, pepper, salt, garlic powder, and Worcestershire sauce.  Stir to mix all ingredients.  Add the butter.  Bring all ingredients to a boil, turn to simmer, cover and cook for 10 minutes.  Remove lid and let simmer for 15 to 20 minutes until potatoes are tender and some of the liquid has cooked out of the pan.  You could thicken with a little cornstarch if you want but I never do this.  Makes about 8 servings.  Enjoy!

Tip on Hash:  Hash is a combination of meat, potatoes and onions chopped and prepared on top of the stove in a skillet.  The word “hash” comes from a French word, “hacher” which means to chop.  Hash originated as way to use up leftovers.

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5 from 3 votes

Hamburger Hash Supreme

This hamburger hash recipe is very versatile. You can add or leave out just about any of the ingredients except the hamburger and potatoes.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Hamburger Hash Supreme
Servings: 8 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 pound ground beef
  • 1 large onion chopped
  • 5 or 6 potatoes peeled and cut up
  • 1/2 cup chopped green pepper
  • 1/2 small head of cabbage chopped (about 2 cups)
  • 1 14.5 ounce can beef or chicken broth
  • 1 envelope onion soup mix
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter

Instructions

  • Place the hamburger, onion, potatoes and green pepper in skillet and brown long enough for hamburger to no longer be pink.
  • Add cabbage to skillet. Whisk together the broth, onion soup mix, cumin, pepper, salt, garlic powder, and Worcestershire sauce. Stir to mix all ingredients.
  • Add the butter. Bring all ingredients to a boil, turn to simmer, cover and cook for 10 minutes. Remove lid and let simmer for 15 to 20 minutes until potatoes are tender and some of the liquid has cooked out of the pan.

Notes

You could thicken with a little cornstarch if you want but I never do this.

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13 Comments

  1. Anu Riley says:

    Thank you again for another wonderful recipe. I left out the green pepper, husband doesn’t care for it. It actually took much less time for the potatoes to cook. I was afraid they hadn’t had enough time to soak up enough liquid so I pulled it off the stove, covered and let it sit for about 5-10 minutes.

    I’m used to not wanting to overcook potatoes but my husband said it’s part of hash that they be a little mushy. It was a great recipe, thank you again!5 stars

    • The Southern Lady says:

      So glad it was a hit!

      • Anu Riley says:

        Hi there this is unrelated to this recipe, wanted to thank you especially for your cinnamon and chocolate buttermilk breads. Even with limited resources due to the pandemic, buttermilk was usually easy to find. I’ve been making those breads for others and they have blessed people. Thanks again.

      • The Southern Lady says:

        You’re so very welcome!

  2. I’m a bit confused… when we whisk together the broth and seasonings, do we then add it to the skillet with the potatoes and ground beef? I thought we boiled & simmered it in its own pot but then you say uncover and simmer “until potatoes are tender”. Thanks.

  3. This is so good and easy to make. Will be making this one again and again!5 stars

  4. My husband loves this. I just made it again this week.5 stars

    • The Southern Lady says:

      So happy you all are enjoying this recipe and thank you Peggy for the great rating. Have a great weekend.

  5. Janice Rodgers says:

    Can you do this in a crock pot?

  6. We were from the mid-west and a large family of Irishmen who ate this meal regularly. So you can guess where we thought this recipe had it’s roots. lol

  7. Brenda Griffin says:

    We grew up eating this but with green pepper instead of cabbage. I always thought it was a PA dutch recipe from my father’s side of the family….but maybe it was mom’s who was from Alabama.

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