This slow cooker July hash is the kind of budget-friendly, low-effort dinner that earns a regular spot in a busy weeknight rotation. It leans on just a handful of simple ingredients, including frozen beef slider patties and canned sauerkraut, to create a hearty, tangy, stick-to-your-ribs supper with almost no prep. It has that classic Midwestern comfort-food feel too, the sort of meal that tastes like something passed around at family gatherings and church potlucks, only made easier for modern schedules.
Serve this hash with buttered rye bread, mashed potatoes, or egg noodles to soak up the savory juices. A side of green beans, roasted carrots, or a simple cucumber salad helps balance the richness, and if you want to stretch it even further, spoon it over cooked rice or tuck it into toasted buns for a casual sandwich-style meal.
Slow Cooker 4-Ingredient Poor Man July Hash
Servings: 6
Ingredients
1 1/2 pounds frozen raw beef slider patties
2 cans (14 to 16 ounces each) sauerkraut, drained lightly
1 medium yellow onion, thinly sliced
1 pound baby potatoes or 4 medium potatoes, cut into bite-size pieces
Directions
1. Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray or a little oil. Spread the potato pieces in the bottom, then scatter the sliced onion over the potatoes.
2. Arrange the frozen beef slider patties in an even layer over the onions and potatoes.
3. Spoon the sauerkraut evenly over the patties, covering the top as much as possible. Put on the lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fully cooked and the potatoes are tender.
4. Break up the patties slightly with a spoon if desired, then gently stir the hash so the potatoes, onions, beef, and sauerkraut are mixed together. Taste and season with salt and black pepper if needed before serving.
Variations & Tips
Add caraway flavor: If you love that classic sauerkraut-and-beef combination, add 1 teaspoon of caraway seeds before cooking. It gives the dish a deeper deli-style flavor without adding extra work.
Use smoked sausage instead: Swap part of the beef for sliced smoked sausage if you want a slightly different texture and a smokier flavor. It is a great option when you want the same easy method but a little more variety.
Keep the sauerkraut balanced: Lightly draining the sauerkraut helps prevent the dish from getting too watery, but do not rinse it unless you want a much milder tang. I usually keep a little of the liquid for extra flavor, especially if the potatoes are on the larger side.
Make it meal-prep friendly: This reheats well for lunch the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, and warm portions in the microwave or on the stovetop until hot.
Add a little color: A sprinkle of chopped parsley or green onions right before serving makes the finished dish look fresher and more inviting, especially if you are putting it on the table for company.