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Slow Cooker 3-Ingredient Hot Dog Hash: The Ultimate Comfort Food with Crispy-Potato Excellence

A simple, hearty combination of diced potatoes, sweet onions, and savory hot dog rounds. By layering the ingredients and resisting the urge to stir early on, the slow cooker develops "skillet-fried" golden edges on the potatoes and hot dogs. It’s a kid-friendly, hands-off meal that creates its own rich, savory pan juices as it cooks.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Main-course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • The Base: 1 ½ lbs potatoes Russet or Yukon Gold, peeled and ½-inch diced
  • The Flavor: 1 large yellow onion diced
  • The Protein: 1 lb hot dogs approx. 8, sliced into ½-inch rounds
  • Optional: Salt pepper, or ketchup for serving.

Method
 

  1. Prep: Lightly grease a 4–6 quart slow cooker with nonstick spray or oil.
  2. Layer: Spread the diced potatoes evenly across the bottom. Scatter the diced onions in a layer over the potatoes, then top with the sliced hot dog rounds.
  3. The "No-Stir" Rule: Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours. Important: Do not stir for at least the first 2 hours. This allows the potatoes to brown against the ceramic insert.
  4. Incorporate: After 2 hours, gently stir the mixture, scraping up any browned bits from the bottom and sides—this creates the "gravy" that coats the hash.
  5. Finish: Continue cooking (stirring once or twice more) until the potatoes are fork-tender and the onions have melted into the mixture.
  6. Serve: Give it a final stir to distribute the juices and serve hot directly from the crock.

Notes

  • Potato Choice: Yukon Golds will hold their shape better and offer a buttery texture, while Russets will break down slightly more, creating a thicker, starchier sauce.
  • Serving Suggestion: This is classic "diner food." Serve it with a fried egg on top for breakfast, or with a side of baked beans and a squeeze of yellow mustard for a nostalgic dinner.
  • Add-ins: If you want to stretch the meal further, add a diced green bell pepper with the onions for a "O'Brien" style hash