Dump this chopped smoked beef sausage in the crock pot with 3 other items and get a hearty meal so delicious your hungry spring break crowd will be scraping the bowl clean!

This 4-ingredient slow cooker beef hash is the kind of set-it-and-forget-it meal that earns you hero status with almost no effort. Thick, rustic chunks of smoked beef sausage go straight into the crock pot, then get cozy with potatoes, onions, and a can of tomatoes. As it slowly simmers, the sausage seasons everything in the pot, giving you a deeply savory, hearty hash that tastes like it took all afternoon at the stove. While “hash” has roots in frugal European and American home cooking—usually a way to stretch leftovers—this version is designed from the start for feeding a hungry crowd, like a houseful of spring break guests, with minimal prep and maximum comfort.

Serve this beef hash straight from the slow cooker with a simple green salad or steamed green beans to balance the richness. Warm crusty bread, cornbread, or buttered toast is perfect for soaking up the flavorful juices at the bottom of the crock. For a brunch angle, top each serving with a fried or poached egg and a dash of hot sauce. If you’re feeding a big group, set out shredded cheese, sliced scallions, sour cream, and extra hot sauce so everyone can customize their own bowl.

4-Ingredient Slow Cooker Beef Sausage Hash

Servings: 6

Ingredients

1 1/2 pounds smoked beef sausage, cut into thick rustic chunks
2 pounds russet or Yukon Gold potatoes, cut into 1/2-inch cubes
1 large yellow onion, chopped (about 2 cups)
1 (14.5-ounce) can diced tomatoes with juices
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon freshly ground black pepper (optional, to taste)

Directions

Place the chopped smoked beef sausage in an even layer on the bottom of a 5- to 6-quart slow cooker. You want those thick, rustic chunks sitting right against the ceramic insert so their fat and smoky flavor can render out and season everything above them.

Spread the cubed potatoes evenly over the sausage. Try to keep the pieces roughly the same size so they cook at the same rate and become tender without falling apart.

Scatter the chopped onion over the potatoes. The onion will soften and melt into the mixture, adding sweetness and body to the finished hash.

Pour the entire can of diced tomatoes, including all the juices, evenly over the onions and potatoes. Do not stir; keeping the sausage at the bottom helps it brown slightly and infuse the dish as it cooks.

Sprinkle with kosher salt and black pepper, if using. Depending on how salty your smoked sausage is, you may want to start with less salt and adjust at the end.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the mixture is bubbling around the edges.

Once the potatoes are tender, gently stir the contents of the slow cooker to combine the sausage, potatoes, onions, and tomatoes into a rustic hash. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the beef hash hot, straight from the slow cooker, making sure each bowl gets a good mix of sausage, potatoes, and the savory tomato-onion juices from the bottom.


Variations & Tips

For a spicier version, use hot smoked beef sausage and add a drained 10-ounce can of diced tomatoes with green chiles in place of plain diced tomatoes. If you prefer a slightly creamier, thicker hash, stir in 1/2 cup of shredded cheddar or Colby Jack cheese during the last 15 minutes of cooking, just until melted. You can also swap half of the potatoes for diced sweet potatoes for a subtle sweetness and extra color. For a more vegetable-forward dish, add 1 to 2 cups of frozen mixed vegetables or bell pepper strips on top of the potatoes before pouring in the tomatoes; they’ll cook through without getting mushy. To make this more brunch-ready, serve with fried or poached eggs on top and a sprinkle of smoked paprika or hot sauce. Leftovers reheat well in a skillet over medium heat with a splash of oil—let the hash sit undisturbed so it develops crispy, browned edges before flipping.