Crock Pot Sloppy Joe Hash (Printer-Friendly)
Savory layers of hash browns, ground beef, and cheese cooked slowly for a hearty meal.
# What You’ll Need:
→ Base
01 -
1 (20 oz) package frozen shredded hash brown potatoes, partially thawed
→ Sauce and Binder
02 -
1 (10.5 oz) can condensed cheddar cheese soup
03 -
1 large egg
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
→ Meat Mixture
06 -
1 lb ground beef
07 -
1/2 cup yellow onion, finely chopped
08 -
1 cup sloppy joe sauce (canned or homemade)
→ Topping
09 -
1 cup shredded cheddar cheese
# Steps to Make This:
01 -
Spray a 5-6 quart oval slow cooker with nonstick cooking spray to prevent sticking.
02 -
In a large bowl, combine the shredded hash browns, condensed cheddar cheese soup, egg, salt, and pepper. Stir until fully blended, then spread the mixture evenly in the bottom of the slow cooker.
03 -
Heat a large skillet over medium heat. Brown and crumble the ground beef with chopped onion until the beef is no longer pink. Drain excess grease, then stir in the sloppy joe sauce until well combined.
04 -
Spoon the sloppy joe meat mixture evenly over the hash brown layer in the slow cooker.
05 -
Cover and cook on low for 4 to 4 1/2 hours until the casserole is set and heated through.
06 -
About 10 minutes before cooking is complete, sprinkle shredded cheddar cheese evenly over the top. Replace the lid and allow cheese to melt.
07 -
Serve hot directly from the slow cooker alongside your preferred side dishes.
# Additional Notes:
01 -
Using an oval slow cooker ensures even cooking and optimal surface area; round slow cookers may require longer cooking times.
02 -
Partially thawing the hash browns helps them cook uniformly without excess moisture.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave.