Slow Cooker Hamburger Hash

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Description:
This Slow Cooker Hamburger Hash is a comforting and hearty dish that combines ground beef, potatoes, bell peppers, and spices into a flavorful one-pot meal. Perfect for busy weeknights, simply toss the ingredients in your slow cooker and let it do the work! Serve it as a satisfying main dish or a delicious breakfast-for-dinner option.

Ingredients:

  • Ground beef: 1 lb (450 g)
  • Onion (chopped): 1 medium
  • Bell peppers (chopped): 2 (any color)
  • Potatoes (diced, about 4 cups): 3-4 medium
  • Garlic (minced): 2 cloves
  • Beef broth: 1 cup (240 ml)
  • Worcestershire sauce: 1 tbsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Paprika: 1 tsp
  • Dried oregano: 1 tsp
  • Olive oil: 1 tbsp (optional, for browning beef)
  • Shredded cheese (optional for topping): 1 cup (cheddar or your choice)
  • Fresh parsley (chopped, for garnish)

Optional Ingredients:

  • Carrots (diced): 1 cup (for added sweetness and color)
  • Hot sauce (for a spicy kick)
  • Eggs (for topping, if desired)

Instructions:

  1. Brown the beef (optional):
    In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain any excess fat. This step adds flavor but can be skipped if you prefer to add the raw beef directly to the slow cooker.
  2. Prepare the slow cooker:
    In the slow cooker, combine the browned ground beef (or raw if you skipped browning), chopped onion, bell peppers, diced potatoes, minced garlic, beef broth, Worcestershire sauce, salt, pepper, paprika, and oregano. Stir to combine.
  3. Cook:
    Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the flavors are well combined.
  4. Add cheese (optional):
    If using cheese, sprinkle it on top during the last 15-20 minutes of cooking, allowing it to melt.
  5. Prepare eggs (optional):
    If you’d like to add eggs, you can fry or scramble them in a separate pan while the hash is cooking. Serve the eggs on top of the hamburger hash when ready to serve.
  6. Serve:
    Once cooked, give the hash a good stir and taste for seasoning adjustments. Garnish with chopped fresh parsley and serve hot.

Tips for Success:

  • Potato choice: Use waxy potatoes like Yukon Gold for the best texture in the hash. If using Russet potatoes, you may need to adjust cooking time as they can break down more easily.
  • One-pot meal: Feel free to add any other veggies you have on hand, like zucchini or corn, to make this dish even heartier.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Recommendations:

  • Serving suggestions: Serve with a side salad or crusty bread for a complete meal.
  • Make it a breakfast hash: Top with fried or poached eggs for a breakfast-for-dinner twist.
  • Freezing: This dish freezes well. Cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 360
  • Protein: 25 g
  • Fat: 15 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 500 mg

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