Cheesy Potato and Beef Hash

Name: Cheesy Potato and Beef Hash
Total time: 35 min
Yield: 4 people
Ingredients: 1.5 lb Meat Cubes; 1.1 lb Potatoes; 1 medium Onion; 3 cloves Garlic; 1 count Red Chili; 1 cup Mozzarella Cheese; 2 tbsp Olive Oil; 1 tsp Paprika; 0.75 tsp Salt; 0.25 tsp Black Pepper

Gluten-Free • Nut-FreeHigh ProteinOne-Pot • StovetopDinnerComfort Food

Easy

35min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty, savory one-pan meal featuring an extra portion of seared beef cubes, golden browned potatoes, and melted mozzarella.

When it comes to comfort food, few things beat the combination of meat and potatoes, and this Cheesy Potato and Beef Hash is the ultimate version of that classic pairing. By swapping out sweet potatoes for regular potatoes, we create a more traditional, savory profile that perfectly complements the rich, seared beef cubes. This recipe is a fantastic way to utilize your pantry staples while creating a high-protein, one-pot meal that feels like a treat. The key to a successful Cheesy Potato and Beef Hash lies in the sear; getting those meat cubes deeply browned first builds a foundation of flavor in the skillet. Using the rendered fat and a bit of olive oil to then crisp up the potatoes ensures every bite is infused with savory goodness. If you find your potatoes are taking a while to cook through, don't be afraid to use the steam method mentioned in the tips—it keeps the interiors fluffy while the outsides stay golden. The addition of red chili provides a subtle heat that cuts through the richness of the mozzarella cheese, making every forkful balanced. Whether you're looking for a post-workout refuel or a cozy family dinner, this Cheesy Potato and Beef Hash delivers big on flavor and satisfaction without the need for pasta or rice.

Ingredients

700 g Meat Cubes (about 3 cups)
500 g Potatoes (about 3 medium potatoes)
1 medium Onion
3 cloves Garlic
1 count Red Chili
100 g Mozzarella Cheese (about 1 cup shredded)
2 tbsp Olive Oil
5 g Paprika (1 tsp)
5 g Salt (¾ tsp)
2 g Black Pepper (¼ tsp)

Instructions

1
Peel and cut the potatoes into 1cm (1/2 inch) cubes.
2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meat cubes, season with half of the salt and black pepper, and sear until deeply browned on all sides. Remove the meat from the pan and set aside.
3
In the same skillet, add the remaining olive oil. Toss in the potatoes and cook for 8-12 minutes, stirring occasionally, until they are golden-brown on the outside and beginning to soften.
4
Add the diced onion, minced garlic, and sliced red chili to the skillet. Continue cooking for 3-4 minutes until the onion is translucent and fragrant.
5
Return the meat cubes and any juices to the skillet and sprinkle with paprika and the remaining salt. Stir well and cook for another 5-7 minutes until the potatoes are completely tender and the meat is cooked through.
6
Spread the mozzarella cheese evenly over the mixture. Cover the skillet with a lid for 1-2 minutes until the cheese is fully melted and bubbly.
7
Serve hot immediately.

Chef's Tips

•Waxy potatoes like Yukon Gold hold their shape well in a hash, while Russets will get crispier edges but are more delicate.
•If the potatoes are browning too fast before they are soft inside, add 2 tablespoons of water and cover with a lid for 2 minutes to steam them.
•Garnish with fresh parsley or a dollop of yogurt for a cool contrast to the spicy red chili.

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