When I need a low-effort dinner that still feels cozy and homemade, this slow cooker 5-ingredient red flannel beef hash is one of my fall go-tos. Red flannel hash is a New England-style spin on classic hash that includes beets for that signature earthy sweetness and deep ruby color, and this version keeps things especially simple by letting the slow cooker do the work after a quick dump-and-go start.
This hearty hash is great on its own, but I like serving it with buttered toast, a crisp green salad, or simple steamed green beans to round out the plate. If you want to lean into the comfort-food angle, a fried or poached egg on top is especially good, and the leftovers pair nicely with applesauce or dill pickles for a tangy contrast.
Slow Cooker 5-Ingredient Red Flannel Beef Hash
Servings: 6
Ingredients
1 pound ground beef
Directions
1. Lightly grease the slow cooker insert if desired. Add the raw ground beef to the bottom of the slow cooker and spread it out in an even layer.
2. Dump the diced beets over the beef, then add the diced potatoes and diced onion on top.
3. Pour the beef broth evenly over everything. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes and beets are tender and the beef is fully cooked.
4. Remove the lid and break up the beef with a spoon or spatula, then stir everything together well so the beets color the hash evenly. Taste and add salt and black pepper if you like.
5. Spoon the hash into bowls or onto plates and serve hot.
Variations & Tips
Add an egg: For a diner-style meal, top each serving with a fried or poached egg. The runny yolk softens the earthy beets and makes the whole bowl feel a little more substantial.
Make it pantry-friendly: If you keep pre-diced refrigerated potatoes or vacuum-packed cooked beets on hand for busy weeks, they can save prep time. If using cooked beets, stir them in for the last hour so they hold their shape a bit better.
Season it up: Even though this is built around five main ingredients, a pinch of thyme, a spoonful of prepared horseradish, or a splash of Worcestershire sauce can add extra depth if you have them around.
For easier cleanup: Browning the beef first in a skillet is optional if you want a crumblier texture and a little less rendered fat in the slow cooker, but on weeknights I usually skip that step and just drain off any excess before stirring at the end.
Leftover plan: Leftovers reheat well for lunch and are especially good crisped in a skillet the next day. I often make this when I am not sure what to cook because it gives me dinner now and an easy next-day meal without much extra effort.
