Slow Cooker Hamburger Hash is a comfort food favorite!
I have a fun recipe for you today. This Slow Cooker Hamburger Hash recipe turns out wonderful! Tender Potatoes, sauce, meat, corn and cheese. This recipe is definitely 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 2 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!
Below is my YouTube video of how to make this Slow Cooker Hamburger Hash. You can follow me on YouTube, here.
This dish is pure comfort food! Beef, potatoes, cream of mushroom soup simmer together for a dish you will love.
- 1 lb. ground beef
- 1 cup white onion, diced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 2 10.75 oz. cans cream of mushroom soup, do not add water
- 1 15.25 oz. can corn, drain well
- 1.5 lbs. russet potatoes (about 5 cups diced)
- 2 cups shredded sharp cheese, divided
- 6 quart oval
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Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat.
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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.
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Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
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Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.
Nutritional values are approximate. If you require a special diet, please you your own calculations.
I like the idea of a take off on hash.
Definitely gotta try it. First has recipe that really got my attention. Thank you so much!
I made this for our dinner tonight and I have to say…IT WAS SO GOOD! This will be going on rotation with so many others I have enjoyed from this site.
This is just what I needed for Saturday. I am going to be gone all day and that will be perfect to come home to. Best part is I have everything thing in the kitchen already!
Love this! So hearty and budget friendly to boot! 🙂
I made this seasoned a little more but it turned out great.
Hate to admit it, but as healthy as I try to eat, I always still come back to cream of mushroom soup (or, COM as I put it on my grocery list). It is just that good and so useful. This looks like a heart warming meal!
This was ok the potatoes needs something
I agree and for some reason my potatoes wasn’t done and I followed directions couldn’t cook any longer it was sticking to side bottom of crock pot…:(
I would cut the potatoes smaller…
I use cubed round steak..don’t cook all the way through just brown with onions…serve hash with salsa and shredded cheddar
Will frozen diced potatoes work?
I haven’t tried that yet. I have made soups with them, but unsure how they would turn out here.
This sounds so good! I love to make hash…great idea to make it in the slow cooker!
Have to come back and tell you that I made this and it was wonderful! Very warm and comfort food kind of dish. I am going to try it again using round steak cubed as Rich likes bigger chunks of meat. Thanks!!
I am going to try and make this with breakfast sausage and have it as a hearty breakfast for those chilly Sunday mornings!
worst tasting meal I ever made in a slow cooker!! Cream of mushroom, worst idea ever. sodium content is not even worth it.
My mom always made this when I was younger, but never in a slow cooker! And we didn’t add cheese. I always enjoyed this dish, but didn’t want to try it because of the long cooking time in the oven. This is a great idea to put it in the slow cooker! I don’t know why I didn’t think of it! I love my slow cooker! I’ll have to give the cheese a try as well. Everything’s better with cheese!
Made tonight and it seemed bland.
Trying to add more seasoning and a can of Rotel with green chili’s for a little more flavor.
Maybe topping it with sour cream on the plate would be a great addition!
Im making this meal now. Do i add cheese towards the end of cooking
Yes add the cheese at the end.
If you’re down on the sodium content of any soup, it’s not that difficult to home-make cream of just about anything soup, it cooks like the real thing, and it ALWAYS tastes better. You can even make CONDENSED cream of just about anything soup. Honey, we’ve got all these tools, you can even buy your mushrooms pre-sliced. The same is true of Mayonnaise, by the way, I whip it up in my food processor in no time flat and Hellman’s isn’t even a close second.
Not for everyone, but if you like spicy food, add the peppers of your choice to your mayonnaise. My wife does this, and on a sandwich or hamburger there is nothing like it.
Okay got this in cooking. But I had to make a couple of things different (I can’t believe I am one of “those” people that mess with a recipe but I didn’t have all the exact ingredients. shhh) I replaced the cream of mushroom with cream of chicken (it was in the cabinet) and I accidentally opened creamed corn so I rinsed it real good. I didn”t have onion powder so I added dried onion. And because someone said the potatoes needed something (think they stirred them up?) I put about a teaspoon of powdered gravy mix over them. Also I only have the tiniest piece of cheddar cheese. So unless I can run by the store (I live in the boonies) I may have to use Italian white cheese. I don’t want to. I think it would like the bite that cheddar has. So poof I’m trying your recipe. (This is written tongue-in-cheek) I will try it the right way next time. 🙂 Seriously, it does lend itself to be a basic recipe to jump off of. I think it will be yummy and a great comfort food.
That’s great Donna! Your recipe sounds good.
How was it with the cream of chicken soup??? I don’t like cream of mushroom but really wanna try this!
Going to be making this this weekend for my guys at bow camp. Sounds hearty and filling…..just what we hunters need
I think they will love it!
Cooking in the crock now. I added some minced garlic to the beef and onion mixture while cooking. Can’t wait to try it in a few hours.
Put this in the crockpot just now. I added some kitchen bouquet to darken the color add some earthy notes. Topping it with some French’s fried onions.
Recipe sounds interesting but how or why would you want to drain cream of mushroom soup?
Supposed to say, don’t add water! Thank you for letting me know.
I’m going to make this with ground turkey instead of beef because hubby doesn’t eat beef. And I think I’ll use Golden Mushroom soup instead. I like the color it adds. Plus lots and lots of cheese! It sounds so good with some crunchy sourdough bread and a nice little salad.
Was it good with ground turkey? I don’t have any ground beef but I do ground turkey
How do this taste with ground turkey instead of beef
You can make any recipe healthy by using fresh items and organic. looks great.
This looks really good but we are on Keto Diet so I was wondering if replacing potatoes with cauliflower or maybe butternut squash would work.
Does it make a difference if i peel the potatoes instead of leaving skins on
Sounds great…
I really think it would be fine if you chose to peel the potatoes 🙂
My family is very anti-mushroom. Do you think cream of chicken or cream of celery would make a good substitute?
Thanks!
I’m trying this and used cream of celery because we don’t like mushrooms. I think it will be great! 🙂
Add a little soy sauce (lite)1-2 tbls.
Can you substitute the cream of mushroom soup with a different kind of cream soup?
Love that the tomatoes are gone. I’m going to switch the mushroom soup for cream of onion. I know my family will love this.
Do you have to use two cans of cram of mushroom soup? I only have one can lol
I think 2 would be best. It would be dry with one. You’d have to add less potatoes.
I doubled the receipe. I knew we might like it and may want double serving.. I hope that 5 hours on low cooking will work on double receipe. 🙂
It may need a little longer. Keep the lid on the entire time.
I could upgrade it to high for like less than an hour. Started at 12 35. So i gave it till 6. So let me know if it need little more time then tell me the time to stop or change to high for a while. Thanks!
I agree with the recent comnents. Potato still not tendered well but some are tendered real good. 8 hours already. Still cooking tho. Had to stir.
Can cream of mushroom soup be substitute for a diffrent flavor im allergic to mushrooms
I think cream of celery or onion would work fine.
I would use or gonna use frozen potatoes
Excellent recipe. I used frozen mixed vegetables and it turned out great. Longer cook time in our slow cooker but that is consistent with everything.
What about cream of potato soup instead of mushroom? Don’t eat mushrooms, don’t like them. Sounds really good and I am really interested in making it.
They may work good! Let me know if you do try it.
my slow cookers is not 6 quarts, can I put it a big pot and cook it over the stove instead? will it even come out the same way? :/
I just put mine in the crock pot and I added some minced garlic along with some bacon for seasoning!! I can’t wait!!
Made this for supper tonight. It’s absolutely awesome. Didn’t put corn in it and added dried minced onion and beef broth to it. Was afraid just the soup would be to dry. Will definitely be making this again.
I want to try this recipe tonight for supper, it’s 5 hours on slow or high?
Low
Can the cream of mushroom soup be sub? I have a food allergy to mushrooms and still want to make this.
I would try cream of celery or onion.
Anyone make it in the InstantPot?
I think it would be too thick to make it come up to pressure. Unless you did the mixture in a glass bowl suspended over water on a trivet. Or used it as a slow cooker.
Would it be okay to cook on high or if it cooked longer then 5 hours. I have to leave close to 930 and my boyfriend wont be home til 330 or 4 so im wondering if we could cook it on high when he got home so it be done sooner or will it be okay in that crockpot a little longer??
Hi Rebecca. This is the type of recipe that needs to be tested for high or longer. It’s thick so I’m afraid it may burn on the edges in either situation. Does your slow cooker have a warm option after it’s done cooking? That may be the best bet.
We loved this so much the first time around that we are making it again this weekend when my oldest son comes to visit. We love tater tot casserole, but in my opinion…this is even better. I made it exactly as you said and it was perfect. Some folks mentioned potatoes not cooking all the way…wondering if they are cubing them too big?? Ours was done in less than the time stated. Thank you for posting this…new family favorite.
Thanks for letting us know how it worked for you Sherrie!
Oh…what is the serving size? One cup…half a cup? It doesn’t say in the nutrition guide.
It’s 1/6 of the recipe. Sorry, I don’t have exact measurements.
Trying this tonight. Using 1 can mushroom soup and 1 can cream of chicken.
Could you use frozen hasbrowns?
Just had this a few days ago…it was amazing, a great comfort food for a rainy day. I did add 1/2tsp more of garlic powder, 1tsp of onion powder and 1tsp of paprika, also cut the potatoes pretty thin and used a family size can of mishroom soup. Wasn’t bland, and left overs the next day were even better. Definitely going to have this again soon…thank you for sharing this recipe!
Can this be done with ground turkey
I just found this recipe on FB, and it sounds so delicious that I am going to try it.
I would like to have the time to cook it in my Instant Pot if you can tell me because sometimes I need it done quicker.
Thanks so much.
The first time I cooked this in the instant pot, it was horrible. It burned to the bottom because there is not enough liquid. You need to add liquid to it before even putting in the instant pot.
Im making this tonight , im going to be cooking on high to cut down the cooking time .
Also using colby jack instead of sharp cheddar cheese.
Tasted great, but next time going to try using a different ptoatoe instead of russetts .
Most likely ucon gold or red . Cooked on high and still needed longer cooking time ,cause alot of the potatoes where still kinda hard .
Also nice tatse with colby jack .
So I made this for dinner tonight. Wasn’t horrible but very bland. Had to add milk, water, a ton a of salt and pepper bc that wasn’t enough. I added green beans along with corn and also had to add season salt pepper plus oregano and Italian seasoning. I tasted it as I went and yeah it definitely needed more taste. After adding all that it didn’t taste too bad….so if u make it I would add to it
Could this be done in a Dutch oven pot in the oven? If so for how long?
So i have an Instant Pot, how do you recommend cooking this in the instant pot??
I had one person comment that this recipe is too thick for the instant pot after they tried it.
pre boil potatoes first
Made tonight for dinner, seasoned beef and onion mixture while frying with garlic powder and onion powder as well as Montreal pub burger seasoning. Added mozzarella cheese and sharp cheddar cheese. Was very delicious, not bland. Need to use your own seasoning preferences to taste to liking. Potatoes was perfect, cube smaller!! Definitely making again and again
Just made this tonight and it was so delicious! I read the comments and seasoned the potatoes and cooked them for a couple of hours before I put everything else in. They were perfect. Definitely will go into our regular rotation!