Slow-Cooker Hamburger Hash

Source :


3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock
3/4 cup water
1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed
4 medium carrots, diced (2 cups)
1 teaspoon salt
1-2 cups shredded cheddar cheese


1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
2. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
3. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes the add cheese.
4. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.

Post a Comment


  1. For some reason, the directions don't mention the onions and green pepper. Are they sautéed with the hamburger? Or are they added when the potatoes are added, without being sautéed?

    1. Never mind...I see this one mentions frozen potatoes with onions and green peppers in the mix. The first recipe didn't mention the frozen mixed potatoes. Thus, my confusion. I'll follow the first recipe and sautee the onions and green peppers with the hamburger. I think fresh onions and peppers will add better flavour, and not sure where I'd find the O'Brien frozen ones.