Slow Cooker Beef & Potato Hash

This slow cooker hash is a warm, filling dinner that’s easy on your wallet. It’s perfect for a busy holiday weekend when you want a good meal without standing at the stove all day. This recipe comes from simple Midwest home cooking. It takes a few basic foods from your freezer and pantry and turns them into a thick, tasty beef-and-potato dish. It’s the kind of meal that feels just right on Labor Day, when everyone is hungry and wants something warm and filling.

You can serve this hash with buttered green beans, sweet corn, sliced tomatoes, or crunchy cabbage slaw to balance out the rich taste. If you’re feeding a lot of people, add warm dinner rolls, pickles, or a fruit salad too. For grown-ups, this dish goes great with iced tea, a cold beer, or a warm cup of black coffee after dinner.

This cozy slow cooker hash turns frozen beef cheek meat, potato flakes, and simple pantry staples into a rich, hearty dinner with almost no effort. Just five easy ingredients slow-cook together into a warm, filling meal that’s perfect for busy weekends, family dinners, or holiday gatherings when you want comfort food without a lot of kitchen work.

Servings: 6

🛒 Ingredients

• 2 pounds frozen raw beef cheek meat
• 2 cups plain instant potato flakes
• 1 medium yellow onion, sliced thin
• 2 cups beef broth
• 1 teaspoon seasoned salt

👩‍🍳 Directions: Slow Cooker Beef & Potato Hash

1. Get the slow cooker ready. Lightly spray the inside of the slow cooker with cooking spray, or rub a little oil inside if you like. This makes cleanup much easier later.
2. Add the beef and onion. Place the frozen beef cheek meat right at the bottom of the slow cooker. Spread the thin onion slices evenly over the top of the meat.
3. Pour in the broth and seasoning. Slowly pour the beef broth over the meat and onions. Sprinkle the seasoned salt evenly across the top so every bite gets flavor.
4. Add the potato flakes. Sprinkle the instant potato flakes evenly over everything in the slow cooker. Do not stir yet.
5. Cook low and slow. Put the lid on the slow cooker. Cook it on LOW flame about 8 to 9 hrs, or on HIGH heat for 5 to 6 hours. The beef is ready when it feels very soft and pulls apart easily.
6. Shred and mix. Take off the lid. Using two forks, shred the beef right inside the slow cooker. Stir everything together well so the potatoes, broth, and meat blend into a thick, creamy hash.
7. Fix the texture if needed. If the hash looks too thick, stir in a small splash of extra broth. If it looks too thin or watery, leave the lid off for 10 to 15 minutes so it can thicken up.
8. Serve and enjoy. Scoop the hot hash into bowls and serve right away while it’s warm and cozy.