If you aren't using the oven ready Little Potatoes you'll need to prepare some. If using the oven ready little potatoes, you'll cook them up first by drizzling the potatoes with olive oil then sprinkling with the seasoning packet and stir to combine.
Then bake for 30 minutes at 450F degrees. Once cool, dice them up and set aside.
In a large skillet over medium-high heat, brown and crumble the ground beef along with the diced shallot. Season well with salt and pepper.
Drain any excess grease, place 2 tablespoons of butter into the pan to melt.
Put cooked beef back into the pan, then add in the roasted and diced Little Potatoes. Turn the heat up and season the mixture with salt and pepper and stir.
Using the back of a spatula, press down on the hash mixture. This will help the the beef and potatoes to get a little crisp. Let it cook for a couple of minutes. Then flip it all over and do the same process again.
At this point, you can turn down the heat and crack a couple of eggs over top, place the lid on and allow them to cook for a couple of minutes. Or you can serve it, as is, on the side.
Notes
The most important part of making any kind of hash is making sure you season it well. You will need more salt and pepper than you think you'll need. I start off with about a teaspoon of salt and pepper and then go from there. It's really a matter of seasoning and tasting.
If you can't find this brand and seasoning of Little Potatoes - no worries! Just dice then boil some baby potatoes then drain. Since the potatoes won't have the same seasoning on them, just season your hash with some dried onion flakes and a little garlic powder (in addition to the salt and pepper).