- 1
Ingredients
- 1 In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
- 2 Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
- 3 About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.
Preparation
Step 1
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package (0.87 to 1.2 oz) brown gravy mix
In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.
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Cook leftover hash in melted butter in a skillet over medium heat, turning occasionally, until crisp and brown.
when you buy ONE any flavor 4.5 OZ. OR LARGER Chex Mix® OR Chex® 100 Calorie Snack
Wheaties