Slow Cooker Hamburger Hash is a hearty, comforting dish that is perfect for those days when you crave something warm and satisfying. It is a rustic meal with origins in the American home kitchen, where cooks often sought to create filling and nutritious dishes that could feed the whole family without breaking the bank. This slow cooker version takes the traditional skillet hamburger hash - typically made with ground beef, potatoes, and onions - and transforms it into a creamy casserole-like dish by incorporating cream of mushroom soup. It is an ideal recipe for busy individuals or families, as it allows for all the ingredients to simmer together in a slow cooker, melding the flavors into a delicious, savory meal with minimal effort.
When serving Slow Cooker Hamburger Hash, you have a variety of options. It can be a complete meal on its own, given its combination of protein, vegetables, and starch. However, if you want to add a little more to your plate, it pairs wonderfully with a crisp green salad to add some freshness and balance the richness of the dish. You could also serve it with green beans or corn for a classic comfort meal feel. For a more substantial dinner, consider adding a side of crusty bread or dinner rolls to sop up the delicious creamy sauce.
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Slow Cooker Hamburger Hash
Ingredients:
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cups potatoes, diced into ½ inch pieces
- 2 cans of cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 1 medium yellow onion, diced
- 3 cups potatoes, diced into ½ inch pieces
- 2 cans of cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions:
1. In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and the onions are translucent. Drain any excess grease.
2. Place the cooked ground beef and onion mixture into the slow cooker.
3. Add the diced potatoes to the slow cooker. Then pour the cans of cream of mushroom soup and beef broth over the beef and potatoes. Stir in garlic powder, onion powder, and season with salt and pepper to your taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and cooked through.
5. If you're using cheese, sprinkle it over the top of the hash in the last 30 minutes of cooking, and let it melt.
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6. Once everything is cooked and the cheese is melted, give the hash a good stir to make sure all the ingredients are well combined.
7. Serve hot, garnished with fresh chopped parsley if desired, and enjoy your comforting meal.