This 3-ingredient slow cooker steakhouse potato hash is my kind of weeknight cooking: minimal effort, big flavor, and just enough nostalgia to feel like a diner classic. Hash, in its many forms, has roots in frugal home kitchens where leftover meats and potatoes were chopped and fried together to stretch a meal. Here, we borrow that spirit but lean on a bottle of steakhouse dressing to do the heavy lifting. The dressing brings the savory, tangy, herb-and-spice profile you’d expect from a good steakhouse sauce, so you don’t need a long ingredient list or extra seasonings. It’s the kind of dish you can toss into the slow cooker before work and come home to a hearty, steakhouse-inspired side—or even a main—ready to serve with almost no fuss.
This steakhouse potato hash is versatile enough to play sidekick or star. As a side, it’s excellent with grilled or pan-seared steak, roast chicken, or pork chops—the steakhouse dressing in the potatoes echoes the flavors on the plate. For something lighter, pair it with a crisp green salad dressed with a simple vinaigrette to balance the richness. At brunch, top the warm hash with a fried or poached egg and a sprinkle of fresh herbs for a complete meal. It also sits nicely alongside roasted vegetables or steamed green beans if you want to keep things mostly plant-forward while still enjoying that deep, savory, steakhouse character.
3-Ingredient Slow Cooker Steakhouse Potato Hash
Servings: 4 servings
Ingredients
2 pounds baby potatoes, quartered (or russet potatoes cut into 1-inch cubes)
1 pound smoked sausage or fully cooked kielbasa, sliced into 1/2-inch rounds
1 cup steakhouse salad dressing (such as a bottled steakhouse or zesty steakhouse-style dressing)
Directions
Prepare the potatoes: Rinse the potatoes and pat them dry. If using baby potatoes, quarter them; if using larger potatoes, cut into roughly 1-inch cubes so they cook evenly and hold their shape in the slow cooker.
Layer the ingredients: Lightly grease the insert of your slow cooker. Add the potatoes first in an even layer, then scatter the sliced smoked sausage over the top.
Add the steakhouse dressing: Pour the steakhouse dressing evenly over the potatoes and sausage. Use a spoon or spatula to gently toss everything together so the dressing lightly coats the ingredients, but don’t worry about getting every piece perfectly covered—steam and time will help distribute the flavors.
Cook on low: Cover and cook on LOW for 5–6 hours, or until the potatoes are tender when pierced with a fork. If you’re in more of a hurry, you can cook on HIGH for about 3–3 1/2 hours, checking for doneness after 3 hours.
Adjust and serve: Once the potatoes are tender, give the hash a gentle stir to redistribute the dressing and sausage. Taste and, if desired, season lightly with salt and freshly ground black pepper (many steakhouse dressings are well-seasoned already, so taste before adding). Serve hot straight from the slow cooker.
Variations & Tips
Because this hash leans on a bottled steakhouse dressing, you can easily change its personality by changing the dressing. A peppercorn steakhouse dressing will give you a bolder, more peppery profile, while something labeled “zesty” or “smoky” will add extra tang or depth. If you’d like a bit more texture, transfer the finished hash to a baking dish and run it under the broiler for a few minutes to crisp the top. You can also treat this as a base and add a fourth or fifth ingredient when you have them on hand: thinly sliced onions or bell peppers can be tucked in with the potatoes, and a handful of shredded cheddar or Monterey Jack over the top at the end will give you a more indulgent, steakhouse-loaded-potato feel. For a lighter version, swap the smoked sausage for turkey sausage or a plant-based sausage, and look for a lighter steakhouse-style dressing. Leftovers reheat well in a skillet with a splash of extra dressing or a bit of broth, and they’re excellent topped with a runny egg for an easy next-day breakfast.
