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Betty Crocker’s Texas Hash recipe delivers a one-pan breakfast masterpiece that transforms simple ingredients into a hearty, restaurant-quality meal. The secret lies in layering flavors—crispy potatoes, savory sausage, and tender beef—all cooked together until perfectly caramelized.
I first made this during a busy week when I needed a meal that felt special without the fuss, and it became an instant family favorite.
What makes this recipe truly special is its foolproof one-pan method, which cuts down on cleanup while maximizing flavor. The key is browning the meat first to build deep, rich notes before adding the potatoes and peppers.
Betty Crocker’s signature touch comes through in the seasoning blend—a mix of smoked paprika, garlic powder, and a hint of cayenne—that gives it that unmistakable Texas flair. This dish is all about comfort food done right.
By the time you’re done, you’ll have a sizzling skillet full of crispy edges, tender centers, and a golden gravy that ties everything together. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of smoky, savory, and slightly sweet flavors.
It’s the kind of meal that turns a simple breakfast into a memorable gathering—just like my grandmother used to make.
Serve with a side of fluffy biscuits or crusty toast to soak up every last drop of that rich gravy. This recipe is perfect for weekend brunches, lazy Sunday mornings, or even a hearty dinner when you’re craving something substantial. Let’s get cooking!
Ingredients for texas hash betty crocker
Pantry staples meet Texas comfort food magic in this one-pan breakfast gem.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Cut into 1-inch cubes (skin on) |
| Ground Beef 🥩 | 1 lb | 80/20 fat ratio preferred |
| Smoked Sausage 🌭 | 1 lb | Kielbasa or andouille style |
| Bell Peppers 🌶️ | 2 whole | Mixed colors, sliced into strips |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic Texas flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Vegetable Oil 🫒 | 2 tbsp | For high-heat searing |
The potatoes are the star here—Russets (not waxy types) hold up best to the long cooking time. Grab a 2-pound bag from Trader Joe's or your local grocery store's produce section—they're usually pre-bagged for convenience. For the meat, 80/20 ground beef gives you that perfect fat-to-lean ratio for juicy results. I always pick up Johnsonville smoked sausage when I'm at the store, but any good-quality kielbasa works. The key is to cut the potatoes into even 1-inch cubes so they cook uniformly. If you're short on time, pre-cut frozen hash browns work in a pinch, but fresh potatoes give you that crispy edge we're after.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The cayenne is optional but worth it for that Texas kick—start with half a teaspoon and adjust. Bell peppers can be swapped for zucchini or mushrooms if you're out, but they add that sweet crunch that balances the smoky flavors. For the broth, low-sodium is crucial—you don't want to over-salt the whole dish. The butter and oil combo gives you the best of both worlds: butter for flavor, oil for high-heat searing. Pro tip: Let your meat sit at room temperature for 15 minutes before cooking—it browns so much better.
This dish reheats beautifully—just add a splash of beef broth to keep it moist. Keeps 4-5 days in the fridge, freezes for 3 months. I always make extra because it's perfect for meal prep. Portion into containers with a little gravy on top—it reheats like a dream. The potatoes will get softer the longer it sits, so eat it fresh if you can. For leftovers, just pop them in the oven at 350°F for 15 minutes with a drizzle of oil to crisp up the edges again.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s the kind of meal that lets you walk away—no dirty pots, no fuss. Just toss the diced potatoes, beef, sausage, and veggies on a sheet pan, sprinkle with the Betty Crocker seasoning mix, and let the oven do the work. My counter stays clear, and my Tuesday nights stay sane.
- Smoky-Savory Crunch: That crispy, caramelized edge on the potatoes? Chef’s kiss. The smoked sausage adds this deep, smoky backbone, while the ground beef keeps it hearty, and the onions caramelize into sweet little pockets of flavor. It’s the kind of dish where every bite feels like a hug—especially when it’s still warm.
- Leftovers for Days: Between us, this recipe makes way more than I can eat in one sitting, and honestly? That’s a win. The flavors actually improve the next day—those potatoes get even more tender, and the seasoning clings to everything like it’s meant to be there. Pack it for lunch or reheat it for dinner, and no one will guess it’s not fresh.
- Budget-Friendly Crowd-Pleaser: I’m not joking when I say this feeds six for under $15. Russets are cheap, ground beef stretches far, and bell peppers add color without breaking the bank. It’s the kind of dish that makes you look like a hero at potlucks—or when your in-laws show up unannounced. (Yes, even on a Tuesday.)
Step-by-step instructions for Betty Crocker’s Texas hash
Here's how to make this hearty breakfast in one pan—fast and flavorful.
Prep and Par-Cook the Potatoes
Start by cutting the 2 lbs russet potatoes into 1-inch cubes, keeping the skin on for texture. Place them in a large pot, cover with cold water, and add 1.5 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer for 10-12 minutes until the potatoes are fork-tender but not mushy. Drain well in a colander and set aside.
This pre-cooking step is key—it ensures the potatoes soften fully while keeping their structure. If they're still firm after 12 minutes, simmer another 2-3 minutes. Overcooking here will make your hash gummy, so aim for tender but still slightly resistant potatoes.
Sear the Meats and Build Flavor
Heat a large cast-iron skillet or deep oven-safe pan over medium-high heat. Add 2 tbsp vegetable oil and let it get hot. Add the 1 lb ground beef and 1 lb smoked sausage, breaking them apart with a wooden spoon. Cook for 5-6 minutes until the beef is browned and the sausage is crisping.
Once the meats are fully cooked, remove them from the pan and set aside. Add 2 tbsp butter to the same pan, then toss in the 1 whole yellow onion (diced) and 2 whole bell peppers (sliced into strips). Cook for 3-4 minutes until the onions soften and the peppers begin to blister. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant.
Season and Combine Everything
Return the cooked meats to the pan and sprinkle in the 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp ground black pepper, and 0.5 tsp cayenne pepper. Stir well to coat everything evenly. Add the pre-cooked potatoes to the pan and toss gently to combine.
Pour in the 1 cup beef broth and stir again. The broth should help create a light, flavorful sauce that coats all the ingredients. Let the mixture cook for 3-4 minutes over medium heat, stirring occasionally, until everything is heated through and the potatoes are fully coated in the savory mixture.
Finish and Serve
Taste and adjust the seasoning if needed—add a pinch more salt or cayenne if desired. For extra crispiness, transfer the pan to a 400°F oven and broil for 2-3 minutes until the top is lightly browned. Keep a close eye on it to prevent burning.
Serve immediately while hot, with a side of scrambled eggs or toast. The hash should be hearty, flavorful, and packed with smoky, spicy notes from the sausage and paprika. Leftovers reheat well in the microwave, but they’re best fresh off the stove!
Pro Tips For Making Texas Hash Betty Crocker
- CRISP THE POTATOES FIRST: I learned this the hard way—skipping this step means soggy potatoes. Par-cook the diced Russets in boiling salted water for 8-10 minutes until fork-tender, then drain and let them steam-dry for 5 minutes. The starch releases, and they’ll brown like a dream when you fry them later with the beef and sausage.
- SALT THE MEAT WELL: That ground beef and smoked sausage need more salt than you think, especially if you’re using store-bought smoked links. Mix 1½ teaspoons kosher salt directly into the raw meat before browning—it keeps the sausage from shrinking too much and makes the whole dish taste deeper. (Yes, even if the recipe says otherwise.)
- DON’T OVERCROWD THE PAN: I used to rush this and ended up with greasy, unevenly cooked hash. Work in batches—use a 12-inch skillet and cook the beef and sausage in 1-inch-thick layers until browned, then remove before adding the potatoes. Your future self will thank you for crispy edges instead of a grease bath.
- ADD BELL PEPPERS LAST: Sounds weird, but it works: Toss the chopped peppers and onions in after the potatoes have browned for 5 minutes. They’ll soften faster without turning to mush, and you’ll get that classic Texas hash color instead of a sad, watery mix. (Pro move: Slice the peppers into ¼-inch strips for even cooking.)
Essential equipment for texas hash betty crocker
Cast Iron Skillet
A 12-inch cast-iron skillet is my non-negotiable choice for Texas Hash—the thick metal distributes heat evenly and creates that perfect crust on the potatoes. I love my Lodge Pre-Seasoned Cast Iron Skillet because it’s pre-seasoned and ready to go, but any well-seasoned cast iron will work.
If you’re new to cast iron, start by heating it empty on the stove for 5 minutes to ensure it’s hot enough for searing. 🔥
Heavy-Duty Pot
For par-cooking the potatoes, a large, heavy-bottomed pot prevents burning and ensures even cooking. I use a stainless steel pot from my grandmother’s kitchen—it’s durable and handles high heat beautifully.
Avoid thin, non-stick pots; they can’t maintain consistent temperatures for the potatoes’ 10-12 minute simmer. A 6-8 quart capacity is ideal for this recipe.
Wooden Spoon
A wooden spoon is essential for stirring and breaking up the meat without scratching your skillet. I prefer a long-handled spoon (about 12 inches) to keep my hands safe from the heat.
Avoid metal utensils—they can react with the seasoning on your cast iron over time. A silicon spatula also works well for scraping up any stuck bits.
Meat Thermometer
While Texas Hash doesn’t require precise meat temps, a meat thermometer gives me peace of mind—especially when cooking the ground beef and sausage. I use a Thermoworks Smoke for its accuracy, but even a basic instant-read thermometer works.
Aim for 160°F for the beef and 165°F for the sausage to ensure safety. This step is optional but worth it for confidence.
Mixing Bowl
A large mixing bowl (at least 8-quart capacity) comes in handy for draining the potatoes after par-cooking. I keep a stainless steel bowl from my Ozeri Touch Natural set nearby—it’s sturdy and easy to clean.
Avoid glass bowls for this step; they can crack if you’re not careful with hot, drained potatoes. A colander also works if you’re short on space.
Oven-Safe Pan
If you want that extra-crispy finish, an oven-safe skillet is a game-changer. Most cast-iron skillets are oven-safe up to 500°F, so you can broil your hash for 2-3 minutes at the end.
I use my All-Clad Stainless Steel Skillet for this step—it’s heavy enough to handle the broiler without warping. Just keep an eye on it to avoid burning!
Nutrition facts
Frequently asked questions
Can I make Texas Hash without pre-cooking the potatoes?
You can try, but pre-cooking the potatoes is key to getting that perfect texture—fork-tender but not mushy. If you skip this step, your hash might end up gummy. For a shortcut, use frozen hash browns (thawed and drained) instead of fresh potatoes, but they won’t have the same crispy edges.
What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of beef broth to keep it moist. For extra crispiness, pop it in the oven at 375°F for 10-12 minutes with a drizzle of oil. Microwaving works in a pinch, but it’ll make the potatoes soggy.
Can I swap the smoked sausage for another protein?
Try chorizo for extra flavor or ground turkey for a lighter option. If using chicken, cook it to 165°F for safety. Just adjust the seasoning—chorizo is already spicy, so you might cut the cayenne in half.
Why does my hash turn out dry?
Overcooking or skipping the broth can make hash dry. Always add the 1 cup beef broth and cook just until everything is heated through (3-4 minutes). If it’s still dry, stir in a splash of broth or a pat of butter at the end. A tight-fitting lid keeps moisture in while reheating.
Is this dish kid-friendly?
Yes, but adjust the heat! Skip the cayenne or use just ¼ tsp for milder flavor. Kids love the crispy potatoes and sausage—just serve with a side of applesauce or buttered toast to balance the richness. It’s a great way to introduce them to one-pan meals!