Name: Crock Pot Beef and Bacon Hash
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 4 servings
Ingredients: 6 cups beef broth; 2 teaspoons onion powder; 1 teaspoon celery salt; 3 Tablespoons minced onions; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 lbs rump roast; 4 Idaho potatoes, peeled and halved; 2 large carrots, peeled and halved; 1 large onion, peeled and medium diced; 4 slices bacon; 8 eggs, for serving (optional)

Home
About
Recipes
Tune in to Our Latest Video

5-Ingredient Strawberry Pastries

Skip the freezer aisle and watch Kelly whip up her all-time favorite breakfast!
Browse Recipes by Category
Most Popular
Videos
Parents
Contact

Crock Pot Beef and Bacon Hash

Kelly Senyei
15 February 15, 2012
16 Comments

Pin752

Share49

801 Shares

Crock Pot Beef and Bacon Hash

Imagine this scenario: You toss a few items into a crock pot, set the timer to LOW, and are literally awoken from your slumber by the wafting aromas of tender meat and veggies stewing in rich beef broth and spices. That was me last Saturday morning. My instant reaction was, “Holy guacamole! I just invented the Smell Alarm Clock!” … and then, I Googled it. Dang it.

This family recipe for Crock Pot Beef and Bacon Hash is making its online debut today, all thanks to my talented mom, Noni, who created it more than 20 years ago and made it a staple in our home, be it for breakfast, lunch or dinner.

Simply fill up your crock pot, sauté a few slices of bacon and then fry everything together in the leftover bacon grease. A final fried egg topper provides the ultimate comfort during any season (and during any moment when you discover your “greatest invention of all time” was already invented in 1983).

Totally unrelated, have you ever noticed how hash might be one of the single most difficult foods to photograph? More to come on this culinary conundrum in Food Blogging For Dummies!

Crock Pot Beef and Bacon Hash

Prep: 30 minutes

Cook: 6 hours

Yield: 4 servings

Ingredients

6 cups beef broth
2 teaspoons onion powder
1 teaspoon celery salt
3 Tablespoons minced onions
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs rump roast
4 Idaho potatoes, peeled and halved
2 large carrots, peeled and halved
1 large onion, peeled and medium diced
4 slices bacon
8 eggs, for serving (optional)

Instructions

Add the beef broth to the crock pot (See Kelly's Notes), and then stir in the onion powder, celery salt, minced onions, salt and pepper.

Add the roast, potatoes and carrots to the crock pot and set it to LOW. Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.

Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the diced white onion.

Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside.

Add the hash mixture to the skillet containing the bacon grease and and fry the hash until crispy, about 10 minutes. Chop up the bacon and add it to the skillet, tossing to combine.

If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.

Kelly's Notes:

I estimate 6 cups of beef broth, but this may vary on the size of your crock pot. The goal is to fill it one-third full with broth so that your ingredients will be fully submerged as they braise.