Even the pickiest eaters can't resist this delicious dish.

This hearty beef and vegetable hash is a dish that takes me back to the bustling kitchen of my grandmother's farmhouse, where the aroma of sizzling beef and earthy vegetables filled the air. It's a recipe that speaks to the heart of Midwestern cooking, where practicality meets comfort. This dish is perfect for those chilly evenings when you crave something warm and satisfying. The combination of ground beef, potatoes, and a medley of colorful vegetables creates a rustic meal that's both nourishing and delicious. It's a reminder of simpler times, when meals were made from scratch with love and care.

This hearty hash pairs beautifully with a side of crusty bread or warm dinner rolls, perfect for soaking up any delicious juices left on the plate. A simple green salad with a tangy vinaigrette can add a refreshing contrast to the richness of the hash. For a touch of sweetness, consider serving it alongside some homemade applesauce or a slice of cornbread. And don't forget a cup of hot coffee or tea to round out this comforting meal.

Servings: 4

1 pound ground beef
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, diced
1 bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 cup beef broth
2 tablespoons fresh parsley, chopped

1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

2. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant.

3. Stir in the cubed potatoes, diced carrots, and bell pepper. Cook for about 5 minutes, allowing the vegetables to start softening.

4. Season the mixture with salt, black pepper, dried thyme, and smoked paprika. Stir to combine.

5. Pour in the beef broth, bringing the mixture to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender.

6. Remove the lid and increase the heat slightly to allow any excess liquid to evaporate, stirring occasionally.

7. Once the hash is nicely browned and the vegetables are cooked through, sprinkle with fresh parsley before serving.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño along with the bell pepper. You can also substitute sweet potatoes for a sweeter twist or add some corn kernels for extra texture. If you prefer a vegetarian version, swap the ground beef for crumbled tempeh or cooked lentils. Feel free to experiment with different herbs like rosemary or oregano for a unique flavor profile.