Name: Dragon's Den Beef Hash
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2
Ingredients: 12 oz potatoes, cut into 1/2-inch cubes; 8 oz ground beef; 1 onion, diced; 3 cloves garlic, minced; 8 oz green beans, trimmed and cut into 1-inch pieces; 1 tsp beef stock concentrate dissolved in 1/2 cup water; 3 tbsp sour cream; 1 tbsp neutral oil or beef fat (if needed for cooking); Salt and black pepper to taste (minimal if available)

Description

Ground beef and diced onion cooked stovetop until caramelized, tossed with garlic and green beans, then mixed with oven-roasted potato cubes for crispy texture and beef stock reduction for depth. Sour cream stirred in at the end adds tangy creaminess, creating a rustic tavern-style hash ready in under 30 minutes.

Cultural Background

Beef hash traces its roots to 19th-century American and British pub fare, evolving from economical ways to use leftover roasted meats mixed with potatoes in one-pan skillet dishes popular in taverns and working-class kitchens. Techniques like caramelizing onions and reducing stock draw from classic French and English deglazing methods for building savory depth in hearty meals. Green beans add a modern vegetable twist seen in contemporary American skillet suppers inspired by comfort food traditions.

Recipe Info

PREP TIME: 8 minutes
COOK TIME: 20 minutes
TOTAL TIME: 28 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

12 oz potatoes, cut into 1/2-inch cubes
8 oz ground beef
1 onion, diced
3 cloves garlic, minced
8 oz green beans, trimmed and cut into 1-inch pieces
1 tsp beef stock concentrate dissolved in 1/2 cup water
3 tbsp sour cream
1 tbsp neutral oil or beef fat (if needed for cooking)
Salt and black pepper to taste (minimal if available)

Instructions

Preheat oven to 425°F. Toss potato cubes with a light coating of oil or beef fat if available, season lightly with salt and pepper, and spread in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway, until golden and crispy on the edges with tender centers.
While potatoes roast, heat a large skillet over medium-high heat on the stovetop. Add ground beef and diced onion, breaking up the beef with a spoon. Cook 6-8 minutes, stirring occasionally, until beef is browned and onion is caramelized with some crispy bits for flavor.
Add minced garlic and green bean pieces to the skillet. Stir and cook 3-4 minutes until garlic is fragrant and beans begin to soften but retain some crunch.
Pour in the prepared beef stock. Scrape the bottom of the skillet to deglaze and incorporate browned bits, then simmer 2 minutes until the liquid reduces slightly and coats the ingredients.
Remove roasted potatoes from the oven and add them to the skillet. Stir gently to combine, then remove from heat. Stir in sour cream until evenly distributed and creamy. Season with salt and pepper to taste. Serve immediately.

Tips

- Use the rendered fat from the ground beef to cook the vegetables for extra flavor and to avoid needing additional oil.
- Do not stir the potatoes too often while roasting to allow proper crisping on the edges.
- If green beans are very thick, microwave them for 1 minute before adding to the skillet to ensure even doneness within the time limit.

Nutrition

Calories: 480
Protein: 28g
Carbs: 42g
Fat: 22g