If I have to run out for the day, this can easily be cooked in the crock pot. I just boil the potatoes for a couple of minutes and then toss everything in as if it were going in the oven. By the time I get home, dinner is done, and the house smells amazing! Check out what they are saying about this recipe over at The Pioneer Woman:
“This looks good, even for breakfast!”
We have made this dish at home and added eggs to the mix. It cooks up well and is perfect for brunch or holiday mornings.
Ingredients
3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
2 Tablespoons Country Crock Butter
1 whole Yellow Onion, Diced
3 cups Diced Hormel beef
1-1/2 cup Half-and-half
1-1/2 cup Heavy Cream
1/4 cup Gold Medal Flour
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