What You’ll Need
- Ground beef. Brown it in a skillet first, breaking it into crumbles and draining any excess grease.
- Russet potatoes. Peel them and cut them into roughly 1-inch cubes so they soften at about the same rate.
- Yellow onion. Scatter the chopped onion over the beef so it softens beneath the potatoes.
- Condensed cream of mushroom soup. Use it straight from the can. It loosens as the hash cooks and coats the potatoes when you stir everything together.
- Seasoned salt. Sprinkle it evenly over the soup, then taste the finished hash before adding more.
How to Make Slow Cooker Potato Beef Hash
Spread the browned beef across the bottom of the slow cooker. Layer the onion and potatoes on top, then spoon the condensed mushroom soup over the potatoes and sprinkle with seasoned salt.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4½ hours. Start checking at the shorter end of the range. When a fork slides easily into the larger potato cubes, gently fold everything together from the bottom. The russets soften as they cook, so a few broad strokes will coat the potatoes while keeping most of the cubes intact.
How to Serve It
Spoon the hash into bowls and serve hot. Buttered toast or warm biscuits are handy for scooping up the mushroom sauce.
Slow Cooker 5-Ingredient Potato Beef Hash Recipe Card
Crumbled ground beef, tender russet potatoes, and onion in a creamy mushroom sauce.
- Prep time — About 20 minutes, including browning the beef
- Slow cooker time — 6 to 7 hours on LOW or 3½ to 4½ hours on HIGH
- Servings — 6
Ingredients
- 1½ pounds ground beef
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 1 can (10½ ounces) condensed cream of mushroom soup
- 1 teaspoon seasoned salt
Instructions
- Lightly grease the slow cooker insert, if desired.
- Cook the ground beef in a skillet over medium heat until fully cooked, breaking it into crumbles. Drain off any excess grease and transfer the beef to the slow cooker.
- Scatter the chopped onion over the beef, then add the cubed potatoes in an even layer.
- Spoon the condensed cream of mushroom soup evenly over the potatoes and sprinkle with the seasoned salt.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4½ hours, until the potatoes are fork-tender.
- Gently fold the beef, onion, potatoes, and sauce together. Taste and adjust the seasoning if needed, then serve hot.