Some recipes just feel like a warm hug. For me, this classic Creamy Dijon Beef & Potato Hash is one of them. It’s the kind of meal that fills the kitchen with the best smells and brings everyone to the table without being called twice. If you love a good hearty cowboy beef and potato hash, you’ll appreciate this creamy twist on a classic.
It takes me right back to my grandma’s kitchen. She had a way of turning simple ground beef and potatoes into something truly special. This dish is my tribute to that tradition, with a creamy, tangy mustard sauce that ties it all together.
If you’re looking for a family dinner that’s both fast and deeply satisfying, you’ve found it. This is the cozy casserole we all need on a busy weeknight.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Casserole / Skillet Dinner
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
The Story Behind This Classic Recipe
This recipe is a memory on a plate. My grandma didn’t call it a “hash,” she just called it supper. It was her go-to when the pantry was looking a little bare but she wanted to make sure we left the table full and happy.
She’d use the potatoes from the cellar and the ground beef from the local butcher. The Dijon mustard was her one “fancy” touch, a little jar she kept for special occasions. To her, feeding her family was the most special occasion of all.
I’ve kept her spirit alive in this version. It’s not about fancy techniques. It’s about heart. Every time I make it, I can almost hear her telling me to stir the pot.
What Makes This the *Traditional* Way
True comfort food doesn’t need tricks. It relies on honest ingredients and a slow, loving cook. The traditional way is all about building layers of flavor in one trusty skillet, much like this simple one-pan beef and potato hash dinner.
First, you brown the beef well for a deep, savory base. Then, you cook the onions and potatoes right in those flavorful drippings. Nothing goes to waste.
The sauce is a simple stir-together of pantry staples. It thickens and bubbles right in the oven, creating a creamy, golden crust on top. This method is timeless for a reason—it always works.
Creamy Dijon Beef & Potato Hash Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Creamy Dijon Beef & Potato Hash Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
This is where the magic starts. Each item here has a job to do, creating a harmony of comfort. You likely have most of this in your kitchen right now.
- 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 lbs lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1/4 cup Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
How to Make It Just Like Grandma Did
Follow these steps and you’ll have a perfect, bubbling dish of comfort. Don’t rush the browning—it’s the secret to the best flavor.
- Heat your oven to 375°F (190°C).
- In a large, oven-safe skillet, heat the oil over medium-high heat. Add the diced potatoes. Cook them for about 10 minutes, stirring sometimes, until they start to get golden and tender. Take them out and set them aside.
- In the same skillet, add the ground beef. Cook it until it’s no longer pink, breaking it up as it cooks. This should take about 8 minutes. Spoon out any extra grease.
- Add the diced onion to the beef. Cook for 5 more minutes until the onion is soft. Stir in the garlic and cook for just one more minute until it smells amazing.
- Sprinkle the flour over the beef mixture. Stir and cook for 2 minutes to get rid of the raw flour taste.
- Slowly pour in the beef broth and milk, stirring constantly. Bring it to a gentle simmer. The sauce will start to thicken.
- Take the skillet off the heat. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, and half of the cheese. Taste it and add salt and pepper until it’s just right for you.
- Gently stir the cooked potatoes back into the creamy beef mixture. Smooth the top and sprinkle the rest of the cheese over everything.
- Bake for 20-25 minutes, until the cheese is melted and the whole dish is bubbling happily around the edges. Let it sit for 5 minutes before serving.
My Tips for Perfecting This Classic
A couple of small touches can make this good dish truly great. Here’s what I’ve learned over the years.
First, dry your potato cubes well after peeling and dicing. This helps them get a nice sear instead of steaming. That crispy edge makes all the difference in texture.
Second, let the finished hash rest for those full 5 minutes after baking. This lets the sauce settle and makes serving so much easier. It’s the hardest part—waiting while it smells so good!
How to Store and Enjoy Later
This dish stores beautifully, making tomorrow’s lunch a treat. Let it cool completely, then cover it tightly or put it in an airtight container.
It will keep in the fridge for up to 4 days. Reheat single portions in the microwave, or warm the whole thing in the oven at 350°F until hot. A splash of broth can help loosen the sauce if needed.
You can also freeze it for up to 3 months. Thaw it in the fridge overnight before reheating.
Nutrition Notes
This is hearty, home-cooked food. Here’s a basic look at what’s in a serving, to help you plan your meal.
- Calories: ~480
- Protein: 32g
- Carbohydrates: 35g
- Fat: 24g
- Fiber: 3g
Your Questions About This Classic Recipe
Here are answers to a couple of common questions I get about this family dinner staple.
Can I use a different kind of potato?
You can! Russets are classic for their fluffy texture. Yukon Golds are a great choice, too. They’re waxier and will hold their shape a bit more, but they’re still delicious.
What can I serve on the side?
This hash is a full meal by itself. But a simple green salad or some steamed green beans are perfect for adding a fresh, bright contrast. A crusty loaf of bread for soaking up the sauce is never a bad idea either.
Is there a substitute for Dijon mustard?
The Dijon gives a special tang. In a pinch, you can use a good brown mustard. I’d avoid yellow mustard, as the flavor is quite different and more sharp.
I hope this recipe finds its way into your regular dinner rotation. It’s a reminder that the most beloved meals are often the simplest ones, made with care and shared with people you love. If you’re in the mood for another creamy, comforting beef dish, you must try this creamy beef and shells recipe next.
There’s nothing quite like the comfort of a warm, creamy casserole on the table. It’s a little piece of culinary history you can make in your own kitchen tonight.
Did this recipe bring back memories for you? I’d love to hear your stories. Please let me know how it turned out in the comments below, and don’t forget to give it a rating!
