Slow-Cooker Hamburger Hash

THE INGREDIENTS

3 pounds lean ground beef

1 can (15 ounces) tomato puree

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 can (10 1/2 ounces) condensed French onion soup with beef stock

3/4 cup water

1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed

4 medium carrots, diced (2 cups)

1 teaspoon salt

1-2 cups shredded cheddar cheese

DIRECTIONS

1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.

2. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.

3. Spray 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 the add cheese.

4. Cover 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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