Mexican Hash
Dive into a flavor-packed skillet meal with this Mexican Hash, a hearty fusion of crispy russet potatoes, savory ground beef, and bold spices like cumin, chili powder, and smoked paprika. This one-pan wonder is elevated with vibrant diced bell peppers, black beans, and fresh cilantro, finished with a zesty squeeze of lime and a sprinkle of melted cheddar cheese. Perfect for breakfast, lunch, or dinner, this easy 45-minute recipe delivers a satisfying combination of textures and tastes, with an optional fried egg topping that takes it to the next level. Whether you’re meal prepping or looking for a quick weeknight dinner, Mexican Hash is a crowd-pleasing, gluten-free dish you’ll want to make again and again! Keywords: Mexican Hash recipe, skillet meals, easy weeknight dinner, hearty breakfast hash, potatoes and ground beef recipe.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, drained and rinsed canned black beans
- 0.5 cup, chopped fresh cilantro
- 1 juiced lime
- 0.5 cup grated cheddar cheese
- 4 eggs optional fried eggs for serving
Instructions
Peel the russet potatoes and cut them into small cubes, about 1/2 inch in size.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside. Remove the potatoes from the skillet and set them aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper, cooking for 3-4 minutes until they begin to soften.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until the beef is browned and fully cooked.
Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the beef mixture. Stir well to combine.
Add the drained and rinsed black beans to the skillet, then return the crispy potatoes to the pan. Stir everything together and cook for 3-5 minutes to warm through and blend the flavors.
Remove the skillet from heat. Stir in the chopped cilantro and lime juice, adjusting seasonings to taste if needed.
Sprinkle the grated cheddar cheese on top and allow it to melt slightly from the residual heat of the dish.
Optionally, top each serving with a fried egg for extra richness.
Serve hot and enjoy your hearty Mexican Hash!
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 19.3 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 831 mg | 64% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6690 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
