Home Fry Hard
Crispy Skillet Potatoes Topped with Savory Tomato, Beef, and Onion Hash
40 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Meet your skillet's new best friend: a hash that mashes up classic American diner vibes with a dinner-worthy twist. You’ll master the dual arts of pan-crisping potatoes and coaxing deep flavor from tomato-beef-onion magic, no greasy spoon required.
Ingredients
Yield
4
Instructions
- 01Place the diced potatoes in a bowl of cold water and soak for 10 minutes to remove excess starch.
- 02Drain the potatoes and pat them completely dry with a clean towel.
- 03In a large (12-inch) skillet, heat the vegetable oil over medium-high heat until shimmering. Add the potatoes in a single layer and cook undisturbed for 5 minutes.
- 04Flip the potatoes and continue cooking, turning every few minutes, until golden brown and crisp on most sides, about 12 to 15 minutes total. Sprinkle with 1/2 teaspoon salt and transfer to a paper towel-lined plate.
- 05Pour off all but 2 tablespoons of oil from the skillet. Reduce heat to medium and add the diced onion. Sauté until translucent and just starting to brown, about 4 minutes.
- 06Add the ground beef and break it up with a spatula. Cook until mostly browned, about 5 minutes.
- 07Stir in the garlic and cook 30 seconds until fragrant.
- 08Add diced tomatoes, smoked paprika, Worcestershire sauce, thyme, remaining 3/4 teaspoon salt, and black pepper. Cook, stirring occasionally, until tomatoes soften and the mixture thickens, about 8 minutes.
- 09Taste and adjust seasoning if needed.
- 10To serve, divide crispy potatoes among four plates. Spoon the hot tomato-beef-onion hash over the top and sprinkle with sliced scallions.
- 11Serve immediately, and try not to look too smug about your newfound hash mastery.
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