Slow Cooker 4-Ingredient Texas Hash recipe – All Recipes Healthy Food

Slow Cooker 4-Ingredient Texas Hash recipe

 

Step-by-Step Instructions

1
Brown and Drain the Meat
5 mins

In a large skillet over medium-high heat, brown the ground beef (or ground turkey), stirring to crumble the meat as it cooks. Once it is fully cooked and no longer pink, pour the meat into a colander to drain off any excess grease completely. (Draining the fat ensures your final hash stays thick and hearty rather than oily).

2
Load the Slow Cooker
2 mins

Transfer the drained, cooked ground meat into the bottom of a 4 to 6-quart slow cooker. Add the uncooked white rice, the entire can of diced tomatoes with onions and peppers (do not drain the juices!), the chili powder, and 2 cups of water.

3
Stir and Combine
2 mins

Give the mixture a thorough stir to make sure the chili powder is evenly distributed and the uncooked rice is completely submerged in the liquids.

4
Slow Cook to Tender
3-4 hours

Cover the slow cooker with its lid. Cook on High for 3 to 4 hours (or on Low for 6 hours). The dish is finished when the rice has absorbed the tomato broth and is perfectly tender. Fluff the mixture gently with a fork right before serving.

 

Pro-Tips for the Ultimate Texas Hash

  • Avoid Instant Rice: Be sure to use standard, uncooked long-grain white rice for this slow cooker method. Instant or “Minute” rice breaks down much too quickly and will dissolve into a mushy consistency over hours of slow cooking.

     

  • Keep an Eye on the Liquid: Because different brands of canned tomatoes contain varying amounts of natural juices, check your hash around the last 30 minutes of cooking. If the rice looks a bit dry but isn’t quite tender yet, splash in an extra 1/4 cup of water. If it looks a little too wet, simply let it finish cooking for the final 15 minutes with the slow cooker lid slightly cracked to let the steam escape.

     

  • The Optional Fifth Ingredient: While this is a spectacular 4-ingredient meal on its own, it is highly traditional to top Texas Hash with a blanket of shredded sharp cheddar cheese. If you have it on hand, turn off the slow cooker, sprinkle a cup of cheddar across the top, and put the lid back on for 5 minutes until it forms a molten, gooey layer.

     

Serving Suggestion: Serve big scoops of this smoky, savory hash in warm bowls alongside tortilla chips, a side of cornbread, or a simple green salad

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Carolina