Crock Pot Ground Beef and Hash Brown Dinner

Crock pot hash browns and ground beef
Diana Rattray
Prep: 15 mins
Cook: 6 hrs 15 mins
Total: 6 hrs 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
1122 Calories
61g Fat
76g Carbs
70g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1122
% Daily Value*
Total Fat 61g 79%
Saturated Fat 21g 103%
Cholesterol 208mg 69%
Sodium 1402mg 61%
Total Carbohydrate 76g 28%
Dietary Fiber 7g 26%
Total Sugars 10g
Protein 70g
Vitamin C 18mg 92%
Calcium 535mg 41%
Iron 7mg 38%
Potassium 1970mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy slow cooker hash brown dinner takes just minutes to assemble, and it's an excellent choice for a busy day. Just set the slow cooker and you're free for the rest of the day. 

Browned ground beef is seasoned and layered with cream-style corn, hash brown potatoes​ and a condensed soup topping. You can use refrigerated hash brown potatoes but thawed frozen hash browns may be used.

Ingredients

  • 1 tablespoon vegetable oil

  • 1 1/2 pounds lean ground beef, such as chuck or round (85% to 90%)

  • 1 medium onion, chopped

  • 1 (.87-ounce) envelope brown gravy

  • 1 (15-ounce) can cream-style corn

  • 1 1/2 cups shredded cheddar cheese

  • 1 (16- to 20-ounce) package frozen hash browns, slightly thawed

  • Salt, to taste

  • Freshly ground pepper, to taste

  • 1 (10 3/4 ounces) can condensed cream of celery, mushroom, or chicken soup

  • 1/2 cup evaporated milk

Steps to Make It

  1. Heat the oil in a large skillet over medium heat. Add the ground beef and onions; cook, stirring, until the beef is no longer pink and the onions are slightly tender.

  2. Spoon the browned ground beef and onions into the bottom of a slow cooker (at least 4-quart size). Add the gravy mix and toss.

  3. Pour cream-style corn over the ground beef mixture and top with half of the shredded cheese.

  4. Top with hash browns; sprinkle with salt and pepper. Top with the remaining shredded cheese.

  5. In a bowl mix the soup with evaporated milk; taste and season with salt and pepper. Spoon the soup mixture evenly over the hash browns and cheese. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.