This slow cooker patriotic hash beef leans into pantry convenience and hearty comfort, combining frozen beef patties with canned corned beef hash and a few simple add-ins for a filling, savory meal. It has the spirit of a classic diner-style hash and burger supper, but the slow cooker turns it into an easy, hands-off dish that works well for busy weeknights, game days, or casual gatherings where you want something substantial with very little prep.
Serve this with buttered green beans, roasted corn, a crisp coleslaw, or a simple tomato salad to balance the richness. It also pairs well with toast, biscuits, or skillet cornbread for soaking up the savory juices, and if you want to lean into the patriotic theme, fresh berries or a red potato salad make an easy side for a holiday table.
Slow Cooker 6-Ingredient Patriotic Hash Beef
Servings: 6
Ingredients
4 frozen raw beef patties
2 cans corned beef hash, about 15 ounces each
1 cup chopped onion
1 cup chopped red bell pepper
1 cup shredded cheddar cheese
1/2 cup beef broth
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a thin film of oil if desired for easier cleanup. Arrange the frozen beef patties in the bottom in an even layer.
2. Spoon the corned beef hash evenly over the patties, then scatter the chopped onion and red bell pepper across the top. Pour the beef broth around the edges so everything stays moist while cooking.
3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef patties are fully cooked and the vegetables are tender. Break up the patties slightly with a spoon if you want a looser hash-style texture.
4. Sprinkle the shredded cheddar cheese over the top, cover again, and let it sit for 10 to 15 minutes until the cheese is melted. Spoon onto plates and serve hot.
Variations & Tips
Add a creamy finish: For a richer casserole-like texture, stir in 1/4 cup sour cream or a few spoonfuls of softened cream cheese just before serving. This softens the saltiness a bit and gives the mixture a smoother finish.
Make it spicier: Add diced jalapeño, a pinch of crushed red pepper, or a few dashes of hot sauce along with the onion and bell pepper. Pepper jack can also replace the cheddar for more heat.
Use the right cheese timing: Adding the cheese only at the end keeps it melted and distinct instead of disappearing into the mixture. If the cooker runs hot, turn it off before adding the cheese and let residual heat do the work.
Check for doneness safely: Because the recipe starts with frozen raw beef patties, make sure the patties are cooked through before serving. If your slow cooker tends to cook slowly, it is best to thaw the patties in the refrigerator first for more even results.