Beef Hash Slow Cooker Recipe 45 Recipes

SLOW-COOKER ROAST BEEF HASH

Steps:

• In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
• Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
• About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.

SLOW COOKER CORNED BEEF HASH RECIPE

Steps:

• Place the corned beef, potatoes, onion, parsley, and the thyme into the slow cooker. Mix together.
• Add the butter, Worcestershire sauce and beef stock over the top of the corned beef mix.
• Cook on low for 6-8 hours or on high for 4 hours.
• Season with salt and pepper.
• Serve & Enjoy.

SLOW-COOKER HAMBURGER HASH

Steps:

• Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
• Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
• 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.
• 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.

BEEF HASH (SLOW COOKER) RECIPE - (4/5)

Steps:

• Place all ingredients in crock-pot. Cover and cook on LOW setting for 6 to 8 hours (on HIGH setting for 2 to 3 hours). This recipe yields 4 servings (about 1 1/2 quarts). Double the recipe for a 5-quart Slow cooker.

TEXAS HASH IN THE SLOW COOKER RECIPE - (4/5)

Steps:

• Brown ground beef in skillet, stir until crumbly; drain. Place in Slow cooker. Add remaining ingredients; mix well. Cover and cook on LOW for 6 to 8 hours, adding water if necessary. This recipe yields 8 servings.

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.