This slow cooker 4-ingredient corned beef hash noodles recipe is my cozy, pantry-clearing tribute to the skillet mash-ups my dad used to make when money was tight and the fridge looked bare. He’d grab a can of corned beef hash, some noodles or potatoes, and somehow turn it into this crispy, savory one-pan miracle. Here, I’ve turned that same idea into a hands-off slow cooker version that still feels like a hearty skillet crossover: soft diced potatoes, wide egg noodles, and canned corned beef hash all simmer together in a rich, savory broth reduction. It’s simple, filling, and perfect for nights when you want real comfort food without a lot of effort or ingredients.
Serve these corned beef hash noodles straight from the slow cooker with a side of something bright and crunchy to balance all the cozy richness—think a simple green salad with a tangy vinaigrette or some steamed green beans tossed with lemon. Warm dinner rolls or buttered toast are great for soaking up the savory broth clinging to the noodles. If you want to lean into the breakfast-for-dinner vibe, top each bowl with a fried or soft-poached egg and a shake of hot sauce. A crisp apple or pear on the side also works surprisingly well to cut through the salty, meaty flavors.
Slow Cooker Corned Beef Hash NoodlesServings: 4
Ingredients
1 (15-ounce) can corned beef hash
3 cups low-sodium beef broth
2 cups peeled and small-diced russet potatoes (about 2 medium potatoes)
8 ounces wide egg noodles (about 4 cups dry)
Directions
Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or lightly grease it with oil to help prevent sticking.
Add the diced potatoes and canned corned beef hash to the slow cooker. Use a spoon to break up the corned beef hash so it’s evenly distributed with the potatoes, creating a loose, chunky mixture.
Pour the beef broth over the potato and corned beef hash mixture. Stir gently until everything is combined and the potatoes and hash are mostly submerged in the broth.
Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the potatoes are very tender and the broth has taken on a rich, savory flavor. The mixture will look soupy at this point—that’s okay.
Stir the mixture well, breaking up any larger clumps of corned beef hash so you have small, crispy-looking bits throughout. Taste a spoonful of broth and, if needed, adjust with a pinch of salt or pepper (optional, not counted in the 4 ingredients).
Add the dry egg noodles directly to the slow cooker, spreading them out as evenly as you can so they’re mostly covered by the liquid. Press them down gently with the back of a spoon to help them soak up the broth.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender and most of the liquid has been absorbed into the pasta, potatoes, and corned beef hash. The end result should be moist and saucy, not soupy, with golden-brown bits of hash tucked in among the noodles and potatoes.
Once the noodles are cooked to your liking, give everything a final stir to combine the crispy hash bits, soft potatoes, and noodles. Let the mixture sit uncovered on the WARM setting for 5 to 10 minutes to thicken slightly as the broth continues to reduce.
Spoon the corned beef hash noodles straight from the slow cooker into bowls and serve hot. If you like, you can finish each serving with black pepper or a dash of hot sauce for extra kick (again, optional and not counted toward the 4 ingredients).
Variations & Tips
To channel that true bare-pantry spirit, you can swap ingredients based on what you have. If you’re out of russet potatoes, any starchy potato (like Yukon Gold) will work; just keep the dice small so they soften in time. For a slightly crispier, more skillet-like finish, transfer the cooked mixture to a large oiled skillet and pan-fry it over medium-high heat for a few minutes to develop extra brown bits on the bottom before serving. You can also play with the texture by using extra-wide egg noodles for more chew or smaller egg noodles if you like a tighter, more spoonable dish. If you only have regular beef broth (not low-sodium), you may want to hold off on adding any extra salt until the end. To stretch this for more people without adding more meat, bump the potatoes up to 3 cups and add an extra 1/2 cup of broth so the noodles still have enough liquid to cook. For a breakfast-for-dinner twist, top each bowl with a fried egg or soft-scrambled eggs and a sprinkle of black pepper. Leftovers reheat well in the microwave with a splash of water or broth to loosen everything back up.
