Here’s an easy dinner recipe. My husband loves it and almost always comes back for more, even after it’s all gone. I can’t tell you how many times he has showed up in the kitchen asking for more.
This seasoned ground beef hash dinner with potatoes, hot from the skillet, is very easy.
Once the potatoes are cooked, this recipe is quick and easy to finish. I often make it with leftover potatoes for a 30 minute meal that is loved by all.
Although the ingredients in this recipe are gluten-free (no wheat, barley, rye, or uncertified oats), it’s one of those dishes that didn’t have to change at all to convert to celiac living. It was already that way. It’s also dairy-free.
With a fresh salad on the side, it makes a complete and satisfying gluten-free, paleo meal for the whole family.
Gluten-Free Ground Beef Hash
- 4 Large Potatoes, peeled, or just scrubbed if you want skin-on (or, use leftover potatoes)
- 1 Pound Ground Beef, Extra Lean
- 1 Tablespoon Oil
- 1 Clove Minced Garlic, optional
- 1 Tablespoon Worcestershire Sauce, Lea & Perrins (add more or less to taste), optional
- 1 Teaspoon Salt, to taste
- 1 Dash Pepper, to taste
- 4 Tablespoons Water, or more as needed
Cook potatoes covered in water in a saucepan until fork tender. (If you want, you can cube the potatoes before you cook them.)
Drain and cube.
In a skillet over medium high heat, cook the meat in hot oil, breaking up into small pieces bite-size or less, and stirring frequently to brown evenly.
When almost done — only a little pink remains– add the garlic. Continue to cook and stir until meat is done and no pink remains.
Stir in the cubed, cooked potatoes. Reduce heat to medium low and continue to cook until potatoes begin to turn golden, stirring now and then to prevent sticking.
A few minutes before serving, add water and seasonings.
Cook a few minutes longer, stirring occasionally.
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For more gluten-free ground beef recipes: