Made twice, adding one tbsp. each Worcestershire Sauce and Minced Garlic each time. Both times very tasty and good. But first time.ended up like a stew, eatable only with a spoon. So, second time, left out cup of water. Texture was now eatable with a fork as hash should be. Enough moisture in onions and meat, impossible to burn or dry-out in slow cooker. Will do it again and again.