This hamburger hash recipe is very versatile. You can add or leave out just about any of the ingredients except the hamburger and potatoes. I love meals you can just throw together but are still good comfort food. This hamburger hash skillet is as good reheated if not better. Honestly, it just keeps getting better. I make this in my 10 inch iron skillet but any large skillet will do. This is just a great down-home dish that my family loves.
Ingredients Needed for Hamburger Hash:
Large onion, chopped
Potatoes, peeled and cut up
Chopped green pepper
Beef or chicken broth
Onion soup mix
- If you want to make your own onion soup mix, you certainly can.
- You could easily use ground turkey or ground chicken in this recipe.
- This is a very versatile dish in that you can use the spices your family enjoys.
- Our cornbread muffins are wonderful with this dish.
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.
“This is so good and easy to make. Will be making this one again and again!”-Kelly
“Excellent recipe. I made my own onion soup mix instead of the pre packaged one, and the dish was delicious. Easy and hearty!”-Anna
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Hamburger Hash Supreme
- 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.
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