Hamburger Hash

This Betty Crocker recipe (original here) is described as an “Easy hamburger dish that’s made in slow cooker—perfect for a dinner.” Certainly worth a try. The Expert Tip with the recipes says, “This recipe is a tried-and-true kid pleaser. Take it to Cub Scouts, Girl Scouts or school events, and there’s little chance you’ll have leftovers.”


  • 3 pounds lean ground beef
  • 1 can (15 oz) tomato puree
  • 1 can (10¾ oz) condensed cream of mushroom soup
  • 1 can (10½ oz) condensed French onion soup with beef stock
  • ¾ cup water
  • 1 bag (28 oz) frozen O’Brien potatoes with onions and peppers, thawed
  • 4 medium carrots, diced (2 cups)
  • 1 teaspoon salt


  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.
  3. Stir in onion soup and water.
  4. Spray 5- to 6-quart slow cooker with cooking spray.
  5. Reserve 1 cup of the potatoes.
  6. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker.
  7. Sprinkle with reserved 1 cup potatoes.
  8. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
  9. Hash will hold on low heat setting up to 2 hours.


  • NOTE: For tender potatoes, make sure to thaw them before adding to the slow cooker.

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