Texas Hash
A warm and savory skillet dish packed with crispy edges, tender protein, and a saucy Tex-Mex twist that's perfect for any family meal.
Ingredients
Meat
- 1 pound ground beef or ground turkey (lean for a healthy option) browned for savory depth
Vegetables
- 1 medium yellow onion, diced sweetens and caramelizes for balance
- 3 cloves garlic, minced fresh garlic for depth
- 1 pound frozen shredded hash browns, thawed and squeezed dry or use leftover diced potatoes
- 1 medium green bell pepper, diced for color and gentle sweetness; swap in poblano for smoky heat
Canned and Broth Ingredients
- 1 can 10 ounces rotel or diced tomatoes with green chilies adds bright acidity and Tex-Mex warmth
- 1 cup beef or chicken broth helps build the sauce; water in a pinch
Spices
- 1 teaspoon smoked paprika gives that Texas-smoky signature; use regular paprika if needed
- 1 teaspoon ground cumin earthy undertone
- 1/2 teaspoon chili powder more or less to taste
- to taste salt and black pepper
Extras
- 1 cup shredded cheddar or Monterey Jack optional for an indulgent finish
- 2 tablespoons chopped fresh cilantro or parsley brightens the end
Instructions
Cooking
- Heat a large skillet over medium-high heat and add a drizzle of oil. Brown the ground beef (or turkey) until nicely caramelized, about 6–8 minutes, breaking it into small pieces as it cooks. Drain excess fat if needed.
- Add the diced onion and bell pepper to the skillet. Cook until the onion is translucent and the peppers soften, about 4 minutes.
- Stir in the minced garlic, smoked paprika, cumin, and chili powder. Cook for 30 seconds to bloom the spices.
- Add the thawed, squeezed-dry hash browns to the pan. Press them into an even layer and let them crisp undisturbed for 3–4 minutes before flipping sections to brown the other side.
- Pour in the rotel (or diced tomatoes) and broth. Stir to combine, scraping up any browned bits from the bottom. Reduce heat to medium-low and simmer for 5–7 minutes until the sauce thickens slightly and the potatoes are tender.
- Taste and adjust salt and pepper. If using cheese, sprinkle it over the top, cover, and allow it to melt for 2 minutes.
- Finish with chopped cilantro or parsley for brightness. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave. Freeze cooled hash in freezer-safe containers for up to 3 months.