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Crock Pot Corned Beef Hash!


On the weekend I like to get up early and run errands before my family wakes up.  Since this time is precious to me, I try to keep the family appeased at home by having a tasty breakfast ready for them (and because I might come home to my children hopped up on marsh-mellows and toast!)  This corned beef hash recipe is a snap to prepare and cook in the slow cooker.  If your crock pot has a timer you can set it to come on around 3am if you have early risers!!


  • 1 package frozen cubed hash browns, partially thawed (24 to 32 ounces) I just move them from the freezer to the fridge the night before.
  • 2 cups cooked corned beef, or canned-my family actually prefers the canned or the canned roast beef from Costco
  • 1/2 cup finely chopped onion
  • 2 teaspoons celery seed or salt
  • salt and pepper, to taste
  • 1 1/2 cups shredded American or combination of American and Cheddar cheeses (sometimes I use pepper jack for spice)
  • 1 can cream of celery soup
  • 1/2 cup evaporated milk


Lightly butter a 3 1/2 or 4-quart slow cooker. Sprinkle about 1/4 of the potatoes the slow cooker, followed by 1/3 of the chopped onion and 1/3 of the corned beef, and 1/3 cup of the cheese. Sprinkle with celery salt, salt and pepper. Repeat two more times, ending with the remaining potato and 1/2 cup shredded cheese, and another sprinkling of salt, pepper, and celery seed. Mix together the cream of celery soup and evaporated milk; pour over the potato mixture. Cover and cook on low for 7 to 9 hours (my crock pot cooks this much faster, I put it on about 5 am and it is ready for my family about 8:30).
Serves 6 as a side dish.