Texas Hash Betty Crocker Recipe: One-Pan Texas Comfort With Crispy Cornmeal Topping

Betty Crocker’s Texas Hash recipe brings hearty Southern comfort to your one-pan dinner routine with a crispy cornmeal topping that seals in all the savory flavors.

I first tried this during a chilly Texas winter when I needed a dish that felt like a hug—warm, filling, and packed with meaty goodness. The secret lies in browning the meat properly before layering it with potatoes and onions, then finishing with that golden, crunchy cornmeal crust.

This recipe transforms simple ingredients into a restaurant-quality meal without requiring hours in the kitchen. You’ll start with ground beef or sausage, cooked until deeply browned for maximum flavor, then layered with diced potatoes and onions that soften perfectly as they bake.

The cornmeal topping isn’t just for show—it adds a satisfying crunch that contrasts beautifully with the tender filling below.

By the time it emerges from the oven, you’ll have a dish that’s crispy on top, tender in the middle, and bursting with smoky, savory notes. The aroma alone will have everyone gathered around the table, and the texture—crunchy crust over creamy potatoes—makes every bite worth the effort.

It’s the kind of meal that tastes like home, even on a busy weeknight.

Serve with a side of buttered corn or a simple green salad to balance the richness. The leftovers reheat beautifully, making this a perfect make-ahead option for family dinners or meal prep. Here’s how to bring this Texas classic to your table with minimal fuss and maximum flavor.

Ingredients for texas hash betty crocker

Fourteen staples transform into Texas comfort food with a crispy cornmeal crown.

The ground beef is where all the smoky flavor starts. 80/20 fat ratio is key—it keeps the meat juicy and adds richness to the whole dish. I grab mine from Costco or the butcher counter at H-E-B, where they usually have it pre-ground for you. Russet potatoes are a must here—they hold their shape better than red potatoes and get that perfect creamy texture. Look for ones that feel heavy for their size, not shriveled. The onions? Yellow onions have more sweetness than white, which balances the smokiness of the paprika. If you can't find fresh thyme, the dried stuff works fine—just use half the amount of fresh.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Out of cornmeal? All-purpose flour works in a pinch, though it won't be as crispy. The butter matters here—unsalted so you control the saltiness. If you're watching fat, you can use half butter, half olive oil in the topping. For the chicken broth, low-sodium is best unless you're adding extra salt later. The bay leaves add depth but disappear during cooking, so don't stress if you forget them. And that garlic? Freshly minced makes all the difference—pre-minced garlic from jars tastes flat in comparison.

This dish tastes even better the next day—leftovers reheat beautifully in a skillet with a splash of broth. Store in the fridge for 4-5 days or freeze for 3 months. I like to portion mine into individual containers so I can grab a serving straight from the fridge for lunch. The cornmeal topping stays crispy if you reheat it covered with foil, then uncover to crisp up again. Double the recipe if you're feeding a crowd—it's that good.

Step-by-step instructions for Texas hash with crispy cornmeal topping

Here's how to make this hearty one-pan dish with tender beef and a golden, crispy topping.

Heat the 2 tablespoons vegetable oil in a large oven-safe skillet over medium-high heat. Add the 1.5 pounds ground beef, breaking it apart with a wooden spoon as it cooks. Let it brown undisturbed for 3-4 minutes until the meat loses its raw color and begins to crisp around the edges.

Once the beef is browned, drain most of the excess fat (leave about 1 tablespoon for flavor), then add the 2 large yellow onions and 4 minced garlic cloves. Cook for 5-6 minutes until the onions soften and turn translucent, stirring occasionally. This step builds the foundation of flavor that will carry through the entire dish.

Real talk: Don't rush this step. You want those onions to caramelize slightly—that sweetness balances the smoky flavors later. If your pan gets too crowded, cook the onions in batches and set aside until needed.

Add the 3 medium russet potatoes (previously peeled and diced into 1-inch cubes) to the skillet. Stir everything together and cook for 3-4 minutes to let the potatoes begin to soften slightly from the residual heat. This helps them absorb all those delicious beef juices.

Now it's time to season. Sprinkle in the 1 tablespoon smoked paprika, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon dried thyme, and the 2 whole bay leaves. Stir everything thoroughly so every potato cube and beef piece gets coated with these warm, aromatic spices. The paprika will add that signature Texas smokiness we're after.

Pour in the 1.5 cups chicken broth and bring the mixture to a gentle simmer. You'll see the liquid start to bubble and reduce slightly. Let it cook uncovered for 10-12 minutes until the potatoes are fork-tender but still hold their shape. You want them soft enough to mash slightly when pressed, but not falling apart.

In a medium bowl, whisk together the 0.5 cup cornmeal and 0.25 cup all-purpose flour. This combination creates the perfect crispy texture—cornmeal for crunch and flour for binding. Melt the 0.5 cup butter and stir it into the cornmeal mixture until it forms a thick, crumbly paste. The butter adds richness that will carry through the crispy topping.

Spread this mixture evenly over the top of the hash in the skillet, creating a continuous layer. Here's the thing—this topping needs direct contact with the hot hash below to crisp properly. Use a spatula to press it gently into the potatoes and beef, ensuring good contact all over.

Transfer the skillet to a preheated 400°F oven and bake for 20-25 minutes. You'll know it's ready when the topping turns a beautiful deep golden brown and the edges begin to crisp. The heat from below will steam the potatoes perfectly while the top becomes gloriously crunchy.

About 5 minutes before the topping is golden, check the potatoes by piercing one with a fork. They should be completely tender with no resistance. If they're not quite there, return the skillet to the oven for another 3-5 minutes. The crispy topping is your visual cue—don't take your eyes off it once it starts browning.

Remove the skillet from the oven and let the hash rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the potatoes and beef, ensuring every bite is moist and flavorful. Don't skip this step—I learned the hard way that serving immediately leads to dry, crumbly potatoes.

Garnish with extra smoked paprika if desired and serve family-style straight from the skillet. The contrast of the crispy golden topping against the tender beef and potatoes makes this dish truly special. Each bite delivers that perfect balance of smoky, savory, and comforting flavors that define Texas comfort food.

Storing and reheating this recipe

Fridge Storage Secrets

Let your Texas Hash cool to room temperature for about 30 minutes before transferring to an airtight container—I use glass Pyrex with a tight lid. Store in the fridge at 40°F or below for up to 4-5 days.

The flavors actually deepen overnight as the spices meld together, making it even more delicious for leftovers. 🥣

When reheating, cover the hash with a damp paper towel to prevent drying. Microwave on medium power (50%) for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of chicken broth if it looks dry—this keeps the potatoes tender.

Freezer-Friendly Tips

For longer storage, freeze your Texas Hash in quart-sized freezer bags or airtight containers. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn. It keeps well for up to 3 months without losing texture or flavor. 🧊

To reheat from frozen, transfer the hash to a skillet over medium-low heat and cover with a lid. Add 2-3 tablespoons of chicken broth to help steam the potatoes. Cook for 10-15 minutes, stirring occasionally, until thoroughly heated. The cornmeal topping may soften slightly but still adds great texture.

Oven Reheating Trick

For a restaurant-quality reheat, transfer the hash to an oven-safe dish and cover loosely with foil. Bake at 350°F for 20-25 minutes until heated through. The oven's dry heat helps restore some of the crispiness to the cornmeal topping.

This method works best for larger portions or when serving a crowd. 🔥

Pro tip: If the topping loses its crunch, sprinkle a little extra cornmeal on top and broil for 1-2 minutes to refresh the texture. A quick broil also adds a nice golden color that makes the dish look freshly made.

Meal Prep Strategy

Double the recipe and store half for easy weeknight meals. Portion individual servings into microwave-safe containers with a splash of broth at the bottom. When ready to eat, microwave for 1-2 minutes and enjoy—no need to reheat the whole pan. 📅

For a make-ahead breakfast, serve the hash with a fried egg on top. The runny yolk soaks into the crispy topping, creating the ultimate comfort food experience. I often prep this on Sundays so I have a hearty breakfast ready all week long.

Frequently asked questions