This 3-ingredient slow cooker corned beef hash is the sort of practical, stick-to-your-ribs supper that’s kept farm families going for generations. Instead of fussing with a skillet, you just crumble canned corned beef into the crock, pour in two simple “secret” helpers—frozen shredded hash brown potatoes and a can of cream of mushroom soup—and let it putter away while you go about your day. The low, slow heat melts everything together into a creamy, savory hash with those cozy Midwestern flavors I grew up on, the kind that makes a hungry husband go back for seconds (and usually thirds). It’s born from pantry staples and busy days, the kind of recipe you pass down because it always gets eaten right down to the last spoonful.
Spoon this corned beef hash into warm bowls and serve it with buttered toast or dinner rolls to soak up every bit of the creamy sauce. A simple side of green beans, peas, or a tossed salad adds some color and freshness to the plate. If you want to stretch it for a bigger crew, serve it over steamed white rice or egg noodles. For a hearty breakfast-for-supper, top each serving with a fried or poached egg and a shake of hot sauce, and pour strong coffee or iced tea alongside.
3-Ingredient Slow Cooker Corned Beef HashServings: 4
Ingredients
2 (12-ounce) cans canned corned beef
1 (30–32-ounce) bag frozen shredded hash brown potatoes
1 (10.5-ounce) can condensed cream of mushroom soup
Directions
Lightly grease the bottom and sides of your slow cooker with a little oil or nonstick spray so the potatoes don’t stick.
Open the cans of corned beef and crumble the meat evenly over the bottom of the slow cooker, breaking it up with a fork or your fingers into small chunks. It should form a loose, even layer across the bottom.
Pour the frozen shredded hash brown potatoes over the crumbled corned beef, spreading them into an even layer. Do not thaw the potatoes first; they can go in straight from the freezer.
Spoon the condensed cream of mushroom soup over the top of the potatoes. Use the back of a spoon to gently spread the soup so it lightly coats most of the potatoes. Do not add water or milk; you want the soup thick so it turns into a rich, clinging sauce as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours, until the potatoes are tender and the mixture is hot and bubbly around the edges.
Once cooked, gently fold the layers together using a large spoon or spatula, mixing the corned beef, potatoes, and sauce until everything is well combined and evenly coated. Taste and add a little salt and pepper if you like, keeping in mind that corned beef is already salty.
Let the hash sit in the warm slow cooker for 5 to 10 minutes with the lid off to thicken slightly, then serve hot straight from the crock.
Variations & Tips
You can easily dress this simple base up to suit your family. For a cheesier version, stir in 1 to 2 cups of shredded cheddar or Colby Jack during the last 20 minutes of cooking, then cover again until melted. If you like a bit of onion flavor, sprinkle 1/2 cup of finely chopped onion or a handful of frozen chopped onions over the potatoes before adding the soup. For a little color and sweetness, add 1 cup of frozen mixed vegetables or diced bell peppers on top of the corned beef before the potatoes. To make it creamier, stir in 1/2 cup of sour cream or a splash of milk at the end. If you’re watching sodium, look for lower-sodium canned corned beef and reduced-sodium cream of mushroom soup, and taste before adding any extra salt. Food safety tips: Keep canned corned beef stored in a cool, dry pantry and check the expiration date before using. Do not use cans that are bulging, badly dented, or rusted. Once opened, any leftover hash should be cooled quickly, then refrigerated in a covered container and eaten within 3 to 4 days, or frozen for up to 2 to 3 months. Always reheat leftovers until they are steaming hot all the way through before serving.
