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!
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.
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That is a perfect brunch for a rainy Saturday – and for Vancouver it’s almost every Saturday ;-)
This hearty recipe is delicious. Thanks for sharing it!
So glad you enjoyed the recipe, Patti!
I was just wondering if it’s possible to use frozen potatoes o’Brian in a crock pot for thus recipe? Or will that be too mushy once it thaws out? Thank you very much; hopefully I’ll get an answer soon as I was hoping to make this dish tonight ;-)
Hi Robin – I’ve never tried this recipe with frozen potatoes, but since you crisp the has in a pan after, I think it’ll work just fine! Enjoy :)
That is a perfect brunch for a rainy Saturday – and for Vancouver it’s almost every Saturday ;-)
PS: Giveaway copies of the book? Count me in if you want some blogger reviews or something–I’d love to feature you on my site :)
I’d be honored, Rachel! I’ll definitely be in touch in a couple of weeks to get your mailing address for the review/giveaway. Thanks so much!
Oh I am in LOVE with this! This kinda blows overnight oatmeal in the crockpot right out of the water!
Wow–I never thought to make a beef hash using a rump roast. I only always make corned beef hash! :) Beautiful photographs.
This looks amazing. And I’m so looking forward to your book. There is so much I want to blog about but can’t figure out how to get a good photograph of it!
Thanks, Cassie, and I am so looking forward to it being out! I am going to have tons of giveaway copies, so stay tuned!
oh yum!! Love this!
Can’t wait to see you at FBF!
UHH, I WANT THAT.
Thanks, Bev! Hope you’re doing well :)