Favourite Hamburger Hash

A four-ingredient stovetop dinner that hails from a time when home cooks worked with what was in the cupboard. Ground beef browns first, then potatoes join the pot covered in just enough water to make a savory broth that the spuds soak up as they cook.

The whole onion trick is the genius detail. Tossed in whole rather than chopped, it perfumes the whole pot with sweet allium flavor, then gets fished out before serving. You get all the onion taste with none of the texture for kids who pick out the chunks.

Don’t drown the pot. Just enough water to cover is the rule, since you want the liquid to reduce into a light gravy as the potatoes break down a little. Too much water gives you bland soup; too little risks scorching the bottom.

Leftovers fry up beautifully the next morning with a fried egg on top, turning weeknight hash into a weekend breakfast hash.

Kitchen Tips

• Cut potatoes uniformly, about ¾ inch cubes. Mismatched sizes mean some are mush before others are cooked through.
• Salt the water generously. Potatoes are bland on their own and absorb the seasoning as they cook.
• Brown the beef hard before adding water, scraping up the fond from the pan bottom. That browning is most of the flavor.
• Use a starchy potato like Russet or Yukon Gold. Waxy red potatoes hold their shape too rigidly and won’t break down into the gravy.

Variations

• Stir in a tablespoon of Worcestershire sauce for a deeper, beefier finish.
• Add a cup of frozen peas or corn in the last 5 minutes for color and sweetness.
• Top each bowl with shredded cheddar cheese and a dash of hot sauce for a heartier meal.