Hamburger Hash
November 29, 2011
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.”
Ingredients
- 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
Directions
- 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.
Variations
- NOTE: For tender potatoes, make sure to thaw them before adding to the slow cooker.