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Brocc on the Wild Side

Crispy Skillet Hash with Sautéed Ground Beef, Broccoli Florets, Onion, and Savory Onion Gravy

45 minutes
Serves 4
DinnerAmerican
Herb's take

Inspired by American diner classics, this hash puts ground beef, broccoli, and onion in the spotlight with crispy potatoes and a rich onion gravy. You'll master pan-crisping and gravy building, plus, you'll never look at broccoli the same way again.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 6 minutes until just tender but not falling apart. Drain and set aside.
  2. 02
    Heat 2 tbsp olive oil in a large skillet over medium-high. Add the parboiled potatoes in an even layer. Cook without stirring for 5 minutes until golden and crisp on the bottom, then stir and continue to brown for 7-9 minutes more. Transfer potatoes to a plate and keep warm.
  3. 03
    Return the skillet to medium heat and add 1 tbsp olive oil. Add 1 1/2 chopped onions and cook, stirring, for 5 minutes until softened and just starting to brown.
  4. 04
    Crumble in the ground beef. Sauté until the beef loses its pink, about 6 minutes, breaking up lumps as you go.
  5. 05
    Add minced garlic, paprika, and thyme. Stir and cook for 1 minute until aromatic.
  6. 06
    Add broccoli florets and 1/4 cup water. Cover and steam for 3 minutes, then uncover and cook for 2 minutes more until broccoli is crisp-tender and bright green.
  7. 07
    Return the crisped potatoes to the skillet. Toss gently to combine everything. Season with salt and pepper to taste. Keep warm off heat.
  8. 08
    In a separate medium saucepan, melt butter over medium-low. Add the remaining 1/2 onion, finely chopped, and cook for 7-8 minutes until deeply caramelized.
  9. 09
    Stir in flour and cook, stirring constantly, for 1 minute to make a roux.
  10. 10
    Gradually whisk in beef broth, then add Worcestershire sauce. Bring to a simmer and cook, stirring, for 3-4 minutes until glossy and thickened.
  11. 11
    Taste the gravy and season with salt and pepper as needed.
  12. 12
    Serve the beef, broccoli, and potato hash on plates, generously spoon with hot onion gravy, and garnish with extra thyme if desired.

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