Slow Cooker Roast Beef Hash
Source: Jeff Sutton
1 medium yellow onion, chopped
2 lbs. grilled steak (medium rare), cut into ½-inch cubes
½ tsp. salt
½ tsp. black pepper
2 c. water
2 pkgs. (1.2 oz each) brown gravy mix
3 ½ c. frozen potatoes O’Brien (with onions and peppers)
1 c. frozen sweet peas.
In a slow cooker, layer onion, steak, salt and pepper, and dry gravy mix. Slowly pour water over the top of the layers. Cover and cool on LOW for eight hours. When you start the slow cooker, move the potatoes to the refrigerator to thaw and then add them during the last 30 minutes with the frozen sweet peas. Stir to incorporate, cover and continue cooking for about 30 minutes.