Crock Pot Beef and Bacon Hash
Simply fill up your crock pot, sauté a few slices of bacon and then fry everything together in the leftover bacon grease. A final fried egg topper provides the ultimate topping during any season as your personal invention in your very own kitchen and crock pot.
Equipment
- 1 Crock Pot
Ingredients
- 6 cups beef broth
- 2 tsp onion powder
- 1 tsp celery salt
- 3 tbsp minced onions
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs rump roast
- 4 potatoes, peeled & halved
- 2 large carrots, peeled & halved
- 1 large onion, peeled and medium diced
- 4 slices of bacon (or more)
- 8 eggs, or per head (optional)
Instructions
- Add the beef broth to the crock pot and stir in the onion powder, celery salt, minced onions, salt and pepper.
- Add the roast, potatoes and carrots to the crock pot and set it to LOW. Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.
- Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the diced white onion.
- Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside.
- Add the hash mixture to the skillet containing the bacon grease and fry the hash until crispy, about 10 minutes. Chop up the bacon and add it to the skillet, tossing to combine.
- If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.