This slow cooker 6-ingredient poor man’s hot dog hash is exactly what I reach for on those weeks when the fridge feels bare and the schedule is packed. It’s built around tossing sliced hot dogs onto cubed russet potatoes in the slow cooker, then adding just four more simple pantry items to turn everything into a cozy, hearty meal. It reminds me of the kind of budget-friendly, fill-you-up food my parents threw together on busy nights in the Midwest—nothing fancy, just warm, comforting, and reliable. If you need something you can throw together in 10 minutes before work and come home to a hot dinner, this is the first thing I suggest.
Serve this hot dog hash straight from the slow cooker with a squeeze of ketchup or mustard on top, plus a handful of shredded cheese if you have it. It’s great with a simple green salad, steamed frozen veggies, or even just some buttered bread or toast to soak up the juices. If you want to stretch it further, spoon the hash into bowls over white rice or egg noodles. Leftovers reheat well and make an easy lunch the next day.
Slow Cooker Poor Man’s Hot Dog HashServings: 4
Ingredients
4 medium russet potatoes, peeled (if desired) and cut into 1/2-inch cubes
8 beef or pork hot dogs, sliced into 1/2-inch rounds
1 small yellow onion, diced
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 cup low-sodium chicken broth (or water)
1 teaspoon seasoned salt (or salt plus a pinch of paprika and garlic powder)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help prevent sticking.
Add the cubed russet potatoes to the bottom of the slow cooker, spreading them into an even layer.
Sprinkle the diced onion evenly over the potatoes.
In a small bowl, whisk together the condensed cream of mushroom soup, chicken broth, and seasoned salt until mostly smooth. It doesn’t have to be perfect, just well combined.
Pour the soup mixture over the potatoes and onions, gently stirring to coat the potatoes as evenly as you can.
Scatter the sliced hot dogs over the top of the sauced potatoes. You can lightly toss them with your hands or a spoon so some pieces tuck down between the potatoes, but don’t stress about it—everything will cook together.
Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork and the mixture is hot and bubbly.
Once cooked, give the hash a good stir so the hot dogs and potatoes are evenly mixed and coated in the sauce. Taste and adjust seasoning with a little more salt or pepper if needed.
Serve hot straight from the slow cooker into bowls. Add optional toppings like ketchup, mustard, or a sprinkle of shredded cheese if you like.
Variations & Tips
You can tweak this simple hash to fit what you have on hand. Swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor. If you like a little sweetness, stir in 1/2 cup of frozen corn or peas during the last 30 minutes of cooking so they stay bright and don’t turn mushy. For a smokier taste, use smoked sausage or kielbasa instead of hot dogs, sliced into rounds. If you prefer a cheesier version, sprinkle 1 to 1 1/2 cups of shredded cheddar or Colby Jack over the top during the last 10–15 minutes of cooking, then cover until melted. To lighten things up a bit, you can use turkey or chicken hot dogs and low-fat condensed soup, and replace some of the potatoes with diced carrots. For food safety, keep hot dogs refrigerated until you’re ready to slice them, and avoid leaving the finished dish at room temperature for more than 2 hours (1 hour if it’s very warm in your kitchen). Always cook on LOW or HIGH as directed with the lid on, and make sure the hash is piping hot and the potatoes are fully tender before serving. Store leftovers in a sealed container in the refrigerator for up to 3–4 days and reheat thoroughly before eating.
