Texas Hash Recipe Betty Crocker: Hearty Skillet Dinner with Potatoes and Beef

This skillet dinner brings classic Texas flavors to your table with minimal effort. Ground beef, potatoes, and onions come together in one pan for a satisfying meal.

The traditional combination gets a home-cooked upgrade with simple seasonings that let the natural flavors shine. It’s a foolproof method that delivers hearty results every time.

You’ll end up with tender beef, perfectly cooked potatoes, and a deeply savory sauce that soaks into every bite. The best part? Only one skillet to clean afterward.

Ideal for busy weeknights or when you need comfort food without the fuss. Here’s how to make this one-pan wonder.

Ingredients for Texas Hash Recipe Betty Crocker

Ground beef, potatoes, and a handful of seasonings create this one-pan Texas classic with ease.

The ground beef is the foundation here. 80/20 lean-to-fat ratio gives you the juiciest results—leaner blends can dry out. I grab mine from Costco for bulk savings, but any supermarket’s fresh-ground works. Potatoes? Russets hold their shape best (avoid waxy reds). Dice them small so they cook through while the beef browns.

No green bell pepper? Red or yellow add a touch of sweetness. Fresh out of tomato paste? 1/4 cup ketchup in a pinch (reduce broth by a tablespoon). Swap chili powder for half the amount of cayenne if you want heat. The Worcestershire is key—Annie’s makes a vegetarian version if that’s your preference.

Leftovers keep 4-5 days in the fridge, and the flavors deepen overnight. Freezes beautifully for 3 months—portion into containers for easy reheating. The sauce thickens as it cools, so add a splash of broth when warming.

Step-by-Step Instructions for Texas Hash with Potatoes and Beef

Here’s how I build this one-pan wonder with layers of flavor and perfect texture.

Step 1: Sauté Aromatics and Brown the Beef

Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. I add the diced yellow onion and green bell pepper first, cooking for 5-6 minutes until they soften and the onion turns translucent with golden edges.

Push the vegetables to one side and add the 1 lb ground beef, breaking it up with a wooden spoon. Cook until it’s no longer pink, about 6-7 minutes, and starts to develop a deep brown crust. Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant.

Step 2: Toast Spices and Thicken the Base

Sprinkle the 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper over the beef and vegetables. Stir well to coat everything evenly, letting the spices toast for 1 minute to wake up their aromas.

Add the 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, stirring to combine. This is when the mixture starts to smell rich and complex. Sprinkle the 2 tbsp all-purpose flour over the top and stir for 1-2 minutes to cook off the raw flour taste and create a thick, paste-like base.

Step 3: Add Potatoes and Liquid for Hearty Texture

Add the diced 1.5 lb russet potatoes to the skillet, stirring to coat them in the spiced beef mixture. Pour in the 1 cup beef broth and scrape up any browned bits from the bottom of the pan—those are pure flavor.

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the liquid has thickened into a rich, hearty sauce. If it gets too dry, add a splash of water.

Remove the lid and cook for an additional 5 minutes to let excess moisture evaporate, leaving you with a thick, scoopable hash.

Step 4: Rest and Serve for Best Flavor

Turn off the heat and let the Texas hash rest for 5 minutes in the skillet. This allows the flavors to meld and the sauce to thicken slightly as it cools. Taste and adjust the seasoning if needed—I often find it’s perfect as is.

Serve hot, straight from the skillet, with crusty bread or a crisp green salad to balance the richness. The potatoes should be tender but still hold their shape, and every bite should be packed with savory, spiced depth.

Serving Suggestions for Leftovers

Family-Style Plating

Serve this directly from the skillet at the table for a cozy, communal feel. I use a 12-inch cast iron that goes from stovetop to centerpiece. Garnish with chopped parsley for freshness.

Bread Pairings

Crusty sourdough or warm cornbread soaks up the rich sauce beautifully. For a Texas touch, try buttermilk biscuits—I grab the Pillsbury kind for convenience. 🥖

Fresh Contrasts

A simple iceberg wedge salad with ranch dressing cuts through the heartiness. Or try pickled jalapeños for a tangy kick. The acidity balances the dish’s richness perfectly.

Breakfast Twist

Serve leftovers with fried eggs on top for a Texas-style breakfast hash. The runny yolks mix into the sauce for extra richness. I add shredded cheddar on mine.

Garnish Ideas

Sprinkle with green onions or fresh cilantro for color. A dollop of sour cream adds cool creaminess. For heat, serve with hot sauce on the side.

Kid-Friendly Serving

Let kids build their own bowls with toppings like shredded cheese or diced avocado. This makes the meal more interactive and fun for little ones. 💛

Frequently Asked Questions