Ingredients:
– 1 lb ground beef
– 1 medium yellow onion, diced
– 3 cups potatoes, diced into ½ inch pieces
– 2 cans of cream of mushroom soup
– 1 cup beef broth
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and the onions are translucent. Drain any excess grease.
2. Place the cooked ground beef and onion mixture into the slow cooker.
3. Add the diced potatoes to the slow cooker. Then pour the cans of cream of mushroom soup and beef broth over the beef and potatoes. Stir in garlic powder, onion powder, and season with salt and pepper to your taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and cooked through.
5. If you’re using cheese, sprinkle it over the top of the hash in the last 30 minutes of cooking, and let it melt.

6. Once everything is cooked and the cheese is melted, give the hash a good stir to make sure all the ingredients are well combined.
7. Serve hot, garnished with fresh chopped parsley if desired, and enjoy your comforting meal.