3pounds lean ground beef
1can (15 ounces) tomato puree
1can (10 3/4 ounces) condensed cream of mushroom soup
1can (10 1/2 ounces) condensed French onion soup with beef stock
1bag (28 ounces) frozen O’Brien potatoes with onions and peppers, thawed
4medium carrots, diced (2 cups)
1Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
2Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
3Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes.
4Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
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