Beef And Hash Browns Dinner Crock Pot Recipes

BEEF AND HASH BROWNS DINNER CROCK POT

Steps:

• Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix.
• Pour cream corn over ground beef mixture, then add half the cheese.
• Top with hash browns, and remaining cheese.
• Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns.
• Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.

HASH BROWN CASSEROLE FOR THE SLOW COOKER

Steps:

• In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
• Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

HEARTY HASH BROWN DINNER

Steps:

• Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with salt and pepper. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over potatoes. Top with vegetables. Combine soup and milk; pour over vegetables. Cover and cook on low for 4 to 4-1/2 hours. , Top with cheese; cover and cook 30 minutes longer or until cheese is melted. Just before serving, sprinkle with french-fried onions.

CROCK POT TEXAS HASH

Steps:

• Brown ground beef, breaking meat into small pieces, cooking until pink disappears from meat.
• Pour into colander and drain.
• Place cooked meat and all other ingredients into crock pot and stir thoroughly.
• Cook on High for 4 hours or Low for 6-8 hours.
• ***If you can still see individual grains of rice, keep cooking it until they disappear.
• Sprinkle cheese and spring onions over each serving, if desired.

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

POT ROAST HASH

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.

SLOW-COOKER ROAST BEEF HASH

Steps:

• 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.