Classic Hearty Beef and Potato Hash

1.Prepare the potatoes: Place the diced potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes until slightly tender but still firm (par-cooked). Drain thoroughly and set aside.

2.Season the beef: In a bowl, lightly season the ground beef with salt, pepper, smoked paprika, garlic powder, and thyme.

3.Sauté the aromatics: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron preferred) over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Remove the onions from the skillet and set aside.

4.Brown the beef: Add the seasoned ground beef to the same skillet. Break it up with a wooden spoon and cook until fully browned, about 6-8 minutes. Drain off any excess grease and return the cooked onions to the skillet, mixing well.

5.Crisp the potatoes: Push the beef and onion mixture to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the par-cooked, drained potatoes in a single layer. Season the potatoes lightly with salt and pepper.

6.Fry the hash: Allow the potatoes to cook undisturbed for 5-7 minutes until the bottoms are golden brown and crispy. Then, stir the potatoes into the beef mixture. Continue cooking and stirring occasionally for another 5-8 minutes until the potatoes are tender throughout and nicely browned.

7.Optional egg finish: If using eggs, create two small wells in the hash mixture. Crack one egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks reach your desired runniness.

8.Serve immediately, ensuring each portion gets a mix of crispy potatoes and savory beef.