What You’ll Need
- Ground beef. Brown it in a skillet and break it into small crumbles so it distributes evenly through the hash.
- Canned sweet peas. Use both the peas and their liquid. The liquid loosens the condensed soup as the hash cooks.
- Diced hash brown potatoes. Use a 20-ounce bag of frozen diced hash browns and thaw it in the refrigerator before cooking.
- Condensed cream of mushroom soup. Spoon it straight from the can over the potatoes.
- Onion. Finely chop one small onion so it softens and blends into the sauce.
How to Make Slow Cooker Sweet Pea Beef Hash
Brown and crumble the ground beef, drain the excess grease, and transfer the beef to the slow cooker. Layer the chopped onion and thawed hash browns over it. Spread the condensed mushroom soup across the potatoes, then pour both cans of peas and their liquid over the top.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Check at the shorter end of the range. The hash is ready when a fork slides easily into the potatoes. Stir gently from the bottom to coat everything in the mushroom sauce without breaking up too many potatoes.
How to Serve It
Spoon the hash into bowls while it’s hot. If you’d like something on the side, buttered toast or warm biscuits are good for scooping up the sauce.
Slow Cooker 5-Ingredient Sweet Pea Beef Hash Recipe Card
Ground beef, diced potatoes, and sweet peas slow-cooked in a creamy mushroom sauce.
- Prep time — About 15 minutes, plus thawing
- Slow cooker time — 6 to 7 hours on LOW or 3 to 4 hours on HIGH
- Servings — 6
Ingredients
- 1 pound ground beef
- 2 cans (15 ounces each) sweet peas, undrained
- 1 bag (20 ounces) frozen diced hash brown potatoes, thawed in the refrigerator
- 1 can (10½ ounces) condensed cream of mushroom soup
- 1 small onion, finely chopped
Instructions
- In a skillet over medium heat, cook the ground beef through, breaking it into small crumbles. Drain the excess grease and spread the beef across the bottom of the slow cooker.
- Sprinkle the chopped onion over the beef and add the thawed diced hash browns in an even layer.
- Spoon the condensed mushroom soup over the potatoes and spread it gently. Pour both cans of sweet peas, including their liquid, over the top.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- Gently stir from the bottom to combine the beef, potatoes, peas, and sauce. Spoon into bowls and serve hot.