Recipe of the Week – Slow Cooker Roast Beef Hash

Submitted by Dave Hutchins

Yield: 6 Servings


1 large onion, chopped (1 cup)
2 pounds beef top round steak, trimmed of fat, cut into 1/2-inch cubes
1/2 teaspoon sea salt
1 teaspoon pepper
1 package brown gravy mix (0.87 to 1.2 ounces)
1 cup water
3-1/2 cups frozen potatoes with onions and peppers (from 28 ounce bag)
1 cup frozen sweet peas frozen


In 3 1/2 to 4 quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all. Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator. About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.

Expert Tips:

Cook leftover hash in melted butter in a skillet over medium heat, turning occasionally, until crisp and brown. Have fried eggs and Texas toast on the side for a ranch-style supper.

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