I have a fun recipe for you today. This Slow Cooker Hamburger Hash recipe turns out wonderful! Tender Potatoes, sauce, meat, corn and cheese. This recipe is definitely a keeper! It reminds me of my Tater Tot Casserole Recipe (themagicalslowcooker.com) on the blog, but with fresh-cut potatoes instead of tots, and corn instead of green beans.
I tested this recipe a few times before I came up with the version below, my husband liked them all, me not so much. The first time I made it without the cream of mushroom, and used beef broth and a can of diced tomatoes and oregano for seasoning. That time it turned out like soup. The second time, I used less of the broth and tomatoes, the flavor was blah. The recipe that I ended up loving that I am sharing here has 2 cans of cream of mushroom, and I don’t add any water. The hash turned out very flavorful and thick. I topped this meal with sharp cheddar cheese and that made it over the top good, pure comfort food!
To Make this Recipe You’ll Need the following ingredients:
To Make this Recipe You’ll Need the following ingredients:
Ingredients
3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock
3/4 cup water
1 bag (28 ounces) frozen O’Brien potatoes with onions and peppers, thawed
4 medium carrots, diced (2 cups)
1 teaspoon salt
Directions
1 Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
2 Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
3 Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes.
4 Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
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