Slow-Cooker Hamburger Hash
3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock
3/4 cup water
1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed
4 medium carrots, diced (2 cups)
1 teaspoon salt
1 Cook beef in a 12-inch skillet over medium-high heat for about 10 minutes, stirring occasionally, until brown; drain.
2 Mix tomato puree and mushroom soup in a medium bowl. Stir in onion soup and water.
3 Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in the cooker. Sprinkle with reserved 1 cup potatoes.
4 Cover and cook on low heat setting for 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
O'Brien potatoes are made of diced potatoes, chopped onions and pimientos. Sometimes red or green bell peppers are used in place of the pimientos. For tender potatoes, make sure to thaw them before adding to the slow cooker.
This recipe is a tried-and-true kid pleaser. Take it to Cub Scouts, Girl Scouts or school events, and there's little chance you'll have leftovers.
Calories: 395 Carbs: 24g Sodium: 950mg Fiber: 5g Protein: 26g