Beef hash cooking in a slow cooker with tender potatoes and onions
Beef hash cooking in a slow cooker with tender potatoes and onions
Finish and taste: Once the potatoes are soft and the mixture looks like a hearty, rustic hash with savory juices pooling at the edges, turn off the slow cooker. Taste and add more salt and pepper if needed. Give it one last stir so the browned beef, golden potatoes, and onions are well combined.
Serve: Spoon the hot beef hash straight from the slow cooker into bowls or onto plates. Be sure to scoop up some of the flavorful juices from the bottom for each serving. Let it cool just slightly, then serve warm and enjoy that simple, filling comfort.
Close-up of a spoonful of beef hash with savory juices
Close-up of a spoonful of beef hash with savory juices
Variations & Tips
To keep this true to its depression era spirit, the base recipe uses just three main ingredients: ground beef, potatoes, and onion. That said, there are easy ways to adjust it for your family.
For extra flavor without adding cost, sprinkle in pantry spices like garlic powder, onion powder, or dried thyme when you layer everything in the slow cooker. If you have a carrot or two rolling around in the crisper, dice them and add with the potatoes for a touch of sweetness and color.
For picky eaters, you can chop the onion very small so it melts into the juices, or use half an onion instead of a full one. To stretch the meal even further, stir in a drained can of corn or peas during the last 30 minutes of cooking, or serve the hash over cooked rice, egg noodles, or toast.
For a breakfast-for-dinner twist, top each bowl with a fried or poached egg right before serving.
Beef hash topped with a fried egg for a family-style variation
Beef hash topped with a fried egg for a family-style variation
Food safety tips: Always brown the ground beef until no pink remains and the juices run clear before adding it to the slow cooker; this helps ensure it reaches a safe temperature quickly. Use ground beef that has been kept refrigerated at or below 40°F (4°C), and do not leave the cooked hash sitting at room temperature for more than 2 hours.
Refrigerate leftovers in shallow containers within 2 hours of cooking and use within 3–4 days, reheating until steaming hot before serving. If you use optional broth, make sure it is from a safe, refrigerated or shelf-stable source and not past its expiration date.
