Savory Skillet Squash and Hamburger Hash
This rustic and comforting skillet dish is inspired by the down-home flavors of Southern American cooking, where summer squash and ground beef often make an appearance in hearty weeknight meals. The beauty of this dish lies in its simplicity—seasonal vegetables paired with the rich umami of beef and gentle aromatics, all coming together in one satisfying pan. It’s nostalgic yet elevated with modern seasoning and technique.
Ingredients
- 1 lb ground beef preferably 80/20 for flavor and moisture
- 2 cups yellow squash sliced into 1/4-inch rounds, preferably organic and firm
- 1 cup zucchini sliced into 1/4-inch rounds
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 cup roma tomatoes deseeded and finely chopped
- 2 tbsp olive oil extra-virgin
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes optional, for heat
- ½ tsp kosher salt or to taste
- ¼ tsp black pepper freshly cracked
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- In a large cast-iron or heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium heat (about 350°F / 175°C). Add the ground beef, breaking it apart with a wooden spoon. Cook for 6–8 minutes until browned and no longer pink. Drain excess fat if desired.
- Push the beef to one side of the pan. Add the remaining tablespoon of olive oil and sauté the diced onions for 3–4 minutes until translucent. Add the garlic and cook for an additional 1 minute until fragrant.
- Add the sliced squash and zucchini. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften slightly and gain a golden hue.
- Mix in chopped tomatoes, smoked paprika, thyme, red pepper flakes, salt, and black pepper. Stir everything together and allow it to simmer on medium-low heat for 10–12 minutes until vegetables are fully tender and juices have melded.
- Taste and adjust seasoning. Remove from heat and sprinkle chopped parsley over the top before serving.
Notes
- Substitute ground turkey or plant-based crumbles for a lighter or vegetarian option.
- Use a mandoline for even squash slicing.
- Add a pinch of cumin or coriander for a smokier depth.
Nutrition
Calories: 393kcalCarbohydrates: 9gProtein: 22gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 381mgPotassium: 756mgFiber: 3gSugar: 5gVitamin A: 1168IUVitamin C: 29mgCalcium: 60mgIron: 3mg
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