Cowboy-Style Beef & Potato Hash – Cheesy & Hearty Recipe

Last Tuesday, I was staring into my fridge wondering what to do with a pound of ground beef and some potatoes that were starting to sprout eyes. I remembered my grandmother’s stories about ranch cooking—simple, filling meals that could feed a hungry crew without fuss. That’s when I started layering flavors in my skillet, and this Cowboy-Style Beef & Potato Hash – Cheesy & Hearty was born. It’s the kind of meal that makes you feel like you’ve accomplished something wonderful with very little effort.

What I love about this dish is how forgiving it is. You can adjust the spices based on what’s in your pantry, swap vegetables depending on the season, and still end up with a comforting dinner that everyone asks for seconds of. The melted cheese on top brings everything together in the most satisfying way. If you’re looking for an easy dinner recipe that delivers big on flavor, you’ve found it. For another simple weeknight favorite, try our One-Pan Honey BBQ Chicken Rice – Sweet & Sticky Weeknight Magic.

Recipe Overview

Cuisine: American Comfort Food
Category: Dinner
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6

What You’ll Need

When I’m picking ingredients for this ground beef and potatoes recipe, I look for russet potatoes because they hold their shape well during cooking. For the cheese, a blend of sharp cheddar and Monterey Jack gives that perfect meltiness. If you’re on a budget, generic brands work just as beautifully here—the key is choosing items that feel fresh and vibrant.

You’ll need a large skillet or cast-iron pan to achieve that golden crust, a sturdy spatula for flipping, and a grater if you’re using block cheese. These tools help create the texture that makes this beef potato casserole so irresistible.

INGREDIENTS

I always set everything out on my counter before I start—it saves me from frantic searches mid-cook. One time, I forgot to chop the onions ahead and ended up with slightly uneven browning, so now I make sure my prep is done first. The sizzle when the beef hits the pan is my favorite sound.

• 1 pound ground beef (80/20 works best)
• 4 medium russet potatoes, diced into ½-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, any color, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

PREPARATION

From experience, I’ve learned that patience is key when browning the potatoes—don’t rush this step! The edges should be crisp before you add the other components. What works for me is covering the skillet briefly to steam the potatoes, then uncovering to let them crisp up again. You’ll know it’s ready when the cheese is bubbly and lightly golden. While this savory dish cooks, why not whip up a batch of Sour Patch Grapes – Tangy & Sweet Explosion in Every Bite for a refreshing side?

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to turn golden.
2. Push potatoes to one side, add the ground beef, and break it up with a spatula. Cook for 5-7 minutes until browned.
3. Stir in onions, bell pepper, and garlic. Sauté for 4-5 minutes until vegetables soften.
4. Sprinkle in smoked paprika, cumin, salt, and pepper. Mix everything thoroughly.
5. Reduce heat to medium, cover, and cook for 8-10 minutes until potatoes are tender.
6. Preheat your broiler. Top the hash with cheddar and Monterey Jack cheeses and broil for 2-3 minutes until melted and slightly bubbly.
7. Garnish with fresh parsley if desired and serve hot.

NUTRITION INFORMATION

• Calories: 420 per serving
• Protein: 24g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 3g
• Sugar: 4g

Customization Ideas

Around here, we often add a can of drained black beans or corn for extra heartiness. If you prefer a spicier kick, a diced jalapeño mixed in with the bell peppers does the trick. For a lighter version, substitute sweet potatoes and use lean ground turkey—it still gives you that comforting feel without the heaviness.

Make-Ahead Tips

You can chop the vegetables and store them in an airtight container up to two days in advance. The fully cooked hash keeps well in the fridge for three days—just reheat in the oven at 350°F for 15 minutes to maintain the texture. I’ve even frozen portions for up to a month, though the potatoes soften slightly upon thawing. For a perfect sweet finish to your meal, bake some Mini Chocolate Chip Banana Muffins – Bite-Sized Bliss ahead of time.

FREQUENTLY ASKED QUESTIONS

Can I use frozen potatoes instead of fresh?

Yes, thawed frozen hash browns work in a pinch, but fresh potatoes give a better texture for this Cowboy-Style Beef & Potato Hash – Cheesy & Hearty.

What if I don’t have a broiler-safe skillet?

Transfer the mixture to a baking dish before adding cheese, then bake at 400°F until melted.

How can I make this dish spicier?

Add a teaspoon of chili powder or a dash of hot sauce with the other spices.