Hamburger hash in the crock pot has tender potatoes, beef and corn in a creamy mushroom sauce then topped with cheese.
I have a fun recipe for you today. This Slow Cooker Hamburger Hash recipe turns out fantastic! Tender Potatoes, sauce, meat, corn, and cheese. This recipe is a keeper! It reminds me of my Tater Tot Casserole Recipe on the blog, but with fresh-cut potatoes instead of tots, and corn instead of green beans.
I tested this recipe a few times before I came up with the version below, my husband liked them all, me not so much. The first time I made it without the cream of mushroom, and used beef broth and a can of diced tomatoes and oregano for seasoning. That time it turned out like soup.
The second time, I used less of the broth and tomatoes; the flavor was blah. The recipe that I ended up loving that I am sharing here has two cans of cream of mushroom, and I don’t add any water. The hash turned out very flavorful and thick. I topped this meal with sharp cheddar cheese, and that made it over the top good, pure comfort food!
How to make Hamburger Hash:
You will need these ingredients:
- Ground beef
- White onion
- Salt and pepper
- Garlic powder
- Cream of mushroom soup (do not add water)
- Can of Corn
- Russet Potatoes
- Sharp Cheddar Cheese
Directions:
- Brown the ground beef and onion in a skillet on the stove top. Add the potatoes to the slow cooker.
- Pour over the meat, cream of mushroom soup, corn and sprinkle over the salt, pepper and garlic powder.
- Add half of the cheese. Stir.
How long to cook:
Cover and cook on low for 5 hours. Add remaining cheese, cover again and let that melt for 10 minutes.
Scoop into bowls and serve. I don’t serve anything with this meal it’s that good! It’s a complete hearty meal. Enjoy.
Slow Cooker Hamburger Hash
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 lb. ground beef
- 1 cup white onion, diced
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. garlic powder
- 21.5 oz. cream of mushroom soup (two 10.75 oz. cans) do not add water
- 15.25 oz. can corn, drain well
- 1½ lbs. russet potatoes (about 5 cups diced, cut into SMALL 1/2 inch cubes)
- 2 cups shredded sharp cheese, divided
Instructions:
- Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat.
- Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat and onion into the slow cooker. Add the soup, salt, pepper, garlic powder, corn and half of the cheese. Stir. Spread out the hash into a flat layer.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
- Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.
I’m probably going to double the ground beef. Should I double any of the other ingredients?
I used 2 lbs ground chicken, added 1 cup of frozen string beans and adjusted the seasonings. I did not double the other ingredients. Turned out perfect. Great recipe.
Can I use frozen corn instead of canned corn
Yes!
if you used an instant pot what would the time be??
I hope someone can answer that for you! I have not tried.
Would you serve this on its own, or with something ?
I serve it alone. Plenty of carbs and meat. If I was having guests over I would possibly add a green salad.
Great, thank you!!
Can you use instant pot? If you do high instead of low on crockpot how long would it take? Excited to make this!
could you use green beans instead of the corn
Yes! Will work well. Fresh or canned will work great.
I LOVE this recipe! Super good, I do take the skins off the potatoes but that’s about all I change. Family loves it. 5/5, definitely recommend.
Can you cook it on low
Yes, that’s what I do. 5 hours on low.
Can you cook on high for a shorter period of time?
Yes, should do fine.
I can’t wait to try this. I think I will use the “diced/cubed hash browns (the frozen ones with onions & peppers already mixed in) and maybe a can of green beans (French cut) (drained well. I’ll let you know how it turns out. 🙂 Thanks for the wonderful recipes. Please keep them coming. Have a wonderful and blessed day.
Do you have to leave the skin on the potatoes??
No, you do not, will work fine without.
Can i use hashbrowns instead?
I have not tried, it would have to be tested out.
You can use hashbrowns if you have no taste buds and your really lazy
Was delish making it again.Thank you Sarah..
Do you have to use cream of mushroom soup? Looks really good but no one likes mushrooms.
Some use cream of celery instead.
We use cream of chicken soup also.
I use cream of bacon. My family loves it!
Did anyone try the instant pot for this? Just curious of settings and time?