Slow Cooker Ground Beef and Hash Brown Bake
Slow Cooker Ground Beef and Hash Brown Bake
Ingredients
For the Ground Beef Mixture
- 1 1/2 pounds ground beef, 80–90% lean
- 1 onion, small, finely chopped
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 teaspoon dried Italian seasoning, (or dried parsley + oregano)
- 1/2 teaspoon smoked paprika, optional
For the Hash Brown Mixture
- 1 bag frozen shredded hash browns, 30–32 ounce, thawed
- 1 can condensed cream of mushroom soup, 10.5 ounce (or cream of chicken)
- 1 cup sour cream, regular or light
- 1 cup shredded cheddar cheese, mild or sharp
- 1/4 cup milk, any kind
- 2 tablespoons butter, melted, optional
- 1/2 teaspoon salt, remaining
- 1/4 teaspoon black pepper, remaining
For Layering and Garnish
- 1 cup shredded cheddar cheese, mild or sharp, for topping
- 1/2 cup shredded mozzarella cheese, optional
- 2 tablespoons fresh parsley or green onions, chopped or sliced, for garnish
Instructions
- 1
In a large skillet, crumble the ground beef over medium-high heat. Cook, breaking it up with a spoon, until no longer pink, which should take about 6–8 minutes. Drain off any excess grease from the skillet.
⏱️ 8 min
- 2
Add the finely chopped onion and minced garlic to the skillet with the cooked ground beef. Continue to cook for another 2–3 minutes, stirring occasionally, until the onion softens slightly. Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, the Italian seasoning, and the smoked paprika (if using). Stir well to combine all the seasonings, then remove the skillet from the heat.
⏱️ 5 min
- 3
In a large mixing bowl, combine the thawed shredded hash browns, the can of condensed soup, sour cream, 1 cup of the shredded cheddar cheese, milk, and the melted butter (if using). Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to this mixture. Stir everything together until well combined.
⏱️ 7 min
- 4
Lightly coat the inside of a 5–6 quart slow cooker with nonstick cooking spray or a thin layer of butter. This will help prevent sticking and make cleanup easier.
⏱️ 1 min
- 5
Add about half of the prepared hash brown mixture to the bottom of the slow cooker and spread it out into an even layer. Spoon the seasoned ground beef mixture evenly over the hash brown layer.
⏱️ 2 min
- 6
Cover the slow cooker with its lid. Cook on the LOW setting for 5–6 hours, or on the HIGH setting for about 3–3 1/2 hours. The bake is ready when the potatoes are tender and the edges are starting to turn a light golden brown.
⏱️ 210 min
- 7
During the last 30 minutes of cooking, sprinkle the remaining 1 cup of shredded cheddar cheese and the optional 1/2 cup of shredded mozzarella cheese over the top of the bake. Replace the lid and continue cooking until the cheese is melted and bubbly.
⏱️ 30 min
- 8
Once cooked, turn off the slow cooker. Garnish the Slow Cooker Ground Beef and Hash Brown Bake with chopped fresh parsley or sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Ground Beef and Hash Brown Bake
For the Ground Beef Mixture
- 1 1/2 pounds ground beef, 80–90% lean
- 1 onion, small, finely chopped
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 teaspoon dried Italian seasoning, (or dried parsley + oregano)
- 1/2 teaspoon smoked paprika, optional
For the Hash Brown Mixture
- 1 bag frozen shredded hash browns, 30–32 ounce, thawed
- 1 can condensed cream of mushroom soup, 10.5 ounce (or cream of chicken)
- 1 cup sour cream, regular or light
- 1 cup shredded cheddar cheese, mild or sharp
- 1/4 cup milk, any kind
- 2 tablespoons butter, melted, optional
- 1/2 teaspoon salt, remaining
- 1/4 teaspoon black pepper, remaining
For Layering and Garnish
- 1 cup shredded cheddar cheese, mild or sharp, for topping
- 1/2 cup shredded mozzarella cheese, optional
- 2 tablespoons fresh parsley or green onions, chopped or sliced, for garnish
Instructions
- 1
In a large skillet, crumble the ground beef over medium-high heat. Cook, breaking it up with a spoon, until no longer pink, which should take about 6–8 minutes. Drain off any excess grease from the skillet.
⏱️ 8 min - 2
Add the finely chopped onion and minced garlic to the skillet with the cooked ground beef. Continue to cook for another 2–3 minutes, stirring occasionally, until the onion softens slightly. Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, the Italian seasoning, and the smoked paprika (if using). Stir well to combine all the seasonings, then remove the skillet from the heat.
⏱️ 5 min - 3
In a large mixing bowl, combine the thawed shredded hash browns, the can of condensed soup, sour cream, 1 cup of the shredded cheddar cheese, milk, and the melted butter (if using). Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to this mixture. Stir everything together until well combined.
⏱️ 7 min - 4
Lightly coat the inside of a 5–6 quart slow cooker with nonstick cooking spray or a thin layer of butter. This will help prevent sticking and make cleanup easier.
⏱️ 1 min - 5
Add about half of the prepared hash brown mixture to the bottom of the slow cooker and spread it out into an even layer. Spoon the seasoned ground beef mixture evenly over the hash brown layer.
⏱️ 2 min - 6
Cover the slow cooker with its lid. Cook on the LOW setting for 5–6 hours, or on the HIGH setting for about 3–3 1/2 hours. The bake is ready when the potatoes are tender and the edges are starting to turn a light golden brown.
⏱️ 210 min - 7
During the last 30 minutes of cooking, sprinkle the remaining 1 cup of shredded cheddar cheese and the optional 1/2 cup of shredded mozzarella cheese over the top of the bake. Replace the lid and continue cooking until the cheese is melted and bubbly.
⏱️ 30 min - 8
Once cooked, turn off the slow cooker. Garnish the Slow Cooker Ground Beef and Hash Brown Bake with chopped fresh parsley or sliced green onions before serving.
⏱️ 1 min