Cheesy Bologna and Potato Slow Cooker Hash

Cheesy Bologna and Potato Slow Cooker Hash: When your fridge is almost empty and you had a long, tiring day, this slow cooker hash is a great answer. It only needs a few cheap ingredients, but it turns into a warm, filling meal. The best part is that your slow cooker does most of the work while you take care of other things.

You can serve this hash next to buttered green beans, a simple salad, or steamed broccoli to balance out the rich, cheesy flavor. It also tastes great with toast, cornbread, or biscuits, since you can use them to scoop up the cheesy sauce. If you want a little extra kick, try adding hot sauce or a few pickle slices on the side.

This easy slow cooker hash mixes frozen bologna, hash brown potatoes, onions, and creamy cheddar soup into one cozy dish. It needs almost no prep work and cooks low and slow until everything turns tender and cheesy. It’s a budget-friendly comfort food perfect for busy weeknights when you want a filling meal without much effort.

Servings: 6

Ingredients

• 1 frozen beef bologna chub (about 2 pounds)
• 1 can condensed cheddar cheese soup (10.5 ounces)
• 1½ pounds frozen diced hash brown potatoes
• 1 medium yellow onion, sliced thin
• ½ teaspoon black pepper

Cheesy Bologna and Potato Slow Cooker Hash: Directions

1. Get your 6-quart slow cooker ready first. Spray the inside with a little nonstick cooking spray, or rub a thin layer of oil on it. This step makes cleanup much easier later, so don’t skip it.
2. Pour the frozen hash brown potatoes into the bottom of the slow cooker first. Spread it out so it covers the whole bottom of the slow cooker. Then take your sliced onion and scatter the pieces evenly on top of the potatoes.
3. Set the whole frozen bologna chub right on top of the potato and onion layer. Make sure it sits in the middle. Sprinkle the black pepper over the top of everything so the flavor spreads out while it cooks.
4. Open the can of cheddar cheese soup and pour it over the bologna. Try to spread it out as evenly as you can, since this soup will melt down and coat everything as it cooks.
5. Put the lid on the slow cooker. Cook it on LOW heat about 6 -7 hours, or on HIGH heat for 3½ to 4½ hours. You’ll know it’s done when the potatoes turn soft and the bologna is fully heated through.
6. Take the lid off carefully, since steam will escape. Use a knife or spoon to slice or break the bologna into smaller, bite-sized pieces. Stir everything together well so the melted cheddar soup coats the potatoes, onions, and meat evenly. Serve it while it’s hot.