Skillet Beef and Vegetable Hash with Cheesy Mashed Potato Crust
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $15.50
- Nutrition
- 550 cal · 35g protein
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: plain potatoes
Skillet Beef and Vegetable Hash with Cheesy Mashed Potato Crust is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $16 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
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Ingredients
- 1¼ lb 90% lean ground beef
- 2 cups instant mashed potatoes
- 2 cups frozen mixed vegetables
- 1 count medium onion, diced
- 1 cup cheddar cheese
- 1 cup low-sodium beef broth
- 3 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Brown ground beef with diced onion in an oven-safe 10-inch skillet over medium-high heat for 6 minutes, breaking it apart; drain excess fat, then stir in frozen vegetables and beef broth.
- Prepare instant mashed potatoes according to package directions using 1 cup water and 2 tablespoons butter; stir in cheddar cheese and season with salt and pepper.
- Simmer the beef mixture for 5 minutes until vegetables are heated through and beef reaches 160°F, then spread mashed potato topping evenly over it.
- Dot with remaining 1 tablespoon butter, place skillet under the broiler for 3–4 minutes until the top is golden, then serve directly from the skillet into four bowls.
- Picky eater tip: serve the beef, potatoes and cheese plain, with the vegetables on the side.
- Make ahead: cook the beef mixture up to 2 days ahead and refrigerate; reheat, then add the potato topping and broil.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 35 g
- Carbohydrates
- 42 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 26 g
- Saturated fat
- 11 g
- Sodium
- 910 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Gennady Zakharin / Unsplash