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Slow-Cooker Roast Beef Hash

Slow-Cooker Roast Beef Hash
  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 6
Here's an easy way to get hearty meat and potatoes on the dinner table.
Updated October 28, 2008

Ingredients

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

Steps

  • 1
    In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
  • 2
    Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
  • 3
    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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
610mg
25%
Potassium
390mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
13%
Sugars
2g
Protein
38g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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