admin
Slow Cooker Beef and Potato Hash: This 5-ingredient slow cooker creamy ground beef hash is a simple, down-home dinner that ends up becoming a regular meal in a lot of kitchens. You just layer raw ground beef with potatoes, onion, a creamy soup, and evaporated milk, and you end up with a filling one-pot meal that barely needs any work from you. As everything cooks low and slow, the beef flavor soaks into the potatoes, and the milk and soup turn into a thick, creamy sauce. The final dish feels like a mix between old-fashioned beef hash and a soft, creamy casserole.
Serve this hash with something fresh and crunchy, like a crisp green salad, steamed green beans, or simple buttered peas, to balance out the rich, creamy beef. It also tastes great with toasted sandwich bread, warm biscuits, or soft dinner rolls to soak up all that creamy sauce. If you like a little zip, a few dill pickles or a dash of hot sauce on the side can wake up the flavors even more.
This creamy slow cooker beef hash turns just five simple ingredients into a warm, filling family dinner. Ground beef, sliced potatoes, and onion cook low and slow in a rich, creamy sauce made from cream of mushroom soup and evaporated milk. It’s an easy, comforting one-pot meal perfect for busy weeknights.
Servings: 6
Ingredients
- 1 pound ground beef
- 1 can (12 ounces) evaporated milk
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 medium yellow onion, sliced thin
- 4 medium russet potatoes, peeled and sliced thin
- Salt and black pepper, to taste
Slow Cooker Beef and Potato Hash: Directions
- Get the slow cooker ready. Lightly coat the inside of your slow cooker with a bit of cooking spray or oil so nothing sticks. Spread the raw ground beef out in an even layer on the bottom, breaking it up gently into small clumps with a spoon. Sprinkle salt and black pepper over the top to season it.
- Add the potatoes and onion. Lay the thin potato slices evenly over the ground beef, spreading them out so they cover the meat completely. Then scatter the sliced onion on top in an even layer, making sure it’s spread across the whole pot.
- Mix the creamy sauce. In a small mixing bowl, stir together the condensed cream of mushroom soup and the evaporated milk. Keep stirring until the mixture is smooth and well blended, with no lumps left. Pour this creamy mixture slowly and evenly over the potatoes and onion so it covers as much of the top as possible.
- Cover and cook. Put the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. You’ll know it’s done when the potatoes turn soft and easy to poke with a fork, and the ground beef is fully cooked through. If you’d like the hash to look more mixed together instead of layered, gently stir it once near the end of cooking.
- Taste, adjust, and serve. Give the hash a taste and add a little more salt or pepper if it needs it. Once you’re happy with the flavor, spoon the hot, creamy hash into bowls and serve it right away while it’s warm.
