Hamburger hash in the crockpot has tender potatoes, beef, and corn in a creamy mushroom sauce then topped with cheese.
We love meat and potato recipes that stick to our ribs. Also, try our steak and potato soup recipe or our classic pot roast dinner.
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.
Love this recipe? See more of my ground beef recipes:
- Slow Cooker Texas Trash Beef and Bean Dip
- Slow Cooker Barbecue Beef Sandwiches
- Slow Cooker Cheeseburger Soup
- Slow Cooker Meatloaf and Baked Potatoes
- Slow Cooker Poor Man’s Stew
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Slow Cooker Hamburger Hash
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 lb. ground beef
- 1 cup white onion, diced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 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
- 1 1/2 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.
This was very tasty! I substituted the potatoes for diced frozen potatoes and they turned out perfect. I also added a cup of sour cream. Delicious!
Sliced potatoes small and cooked for almost 7 hours and still somewhat hard and my crockpot usually cooks too fast. Otherwise was very tasty just cook long enough for potatoes.
I just finish cooking the dish. I believe, not using russet potatoes the next time. Dish was tasty, potatoes are hard to chew.
I just checked mine after 5hrs on low and the taters were still hard. Added more time and crossing fingers that it’ll be done by dinner.
Tried this today for the first time I doubled the recipe as we have alot of people in the house and added a 8oz block of cream cheese. Came out delicious
So you added sharp cheddar along w cream cheese
I shopping tomorrow and will get the necessary ingredients. I love finding easy recipes I can make on.mu crockpot.
This is in the crock pot now. I didn’t have any potatoes. I poured 2 15.5 oz cans of Margaret Holmes Field Peas, un-drained, over the meat and onions. I used green beans instead of the corn (my wife cannot eat corn due to diverticulitis). For the potatoes, I had some instant sour cream and onion mashed potatoes that I poured in at the end before the final cheese. I stirred it in so that it would mix with the liquid and absorb most of it. Then I added the cheese. Next time I will use the potatoes in order to get the original intent of the flavors of this recipe. Then I will decide which way I will make it going forward
Along with the cream of mushroom soup I used some sour cream and some cream cheese as well. This is really delicious recipe.
How much cream cheese and sour cream did you add.
I want to try this it looks great but a lot of reviews say the added cream cheese and or sour cream but no one says how much. Would someone that has made this please tell me how much? Thanks
I would suggest 4 oz of either cream cheese or sour cream if you want to add a little creaminess. If you want it creamier, add 8 oz of one or the other. The cream cheese can be added in the beginning so it mixes in better at the end. Sour cream might be easier for you to use since you can mix it in at the end and can start off small, adding more to taste. Good luck!
I used egg noodles, a bit of sour cream and cream cheese. Delicious
Very Tasty but after 5 hour potatoes were not cooked. I had to continue in the oven.
I would slice thin or dice really small
What can you substitute the cream of mushroom with? Allergies are strong with mushrooms.
Could you try cream of celery?
Cream of celery, cream of chicken, cream of potato! We have used them all with this!
I do lot of celery or chicken. Any kind would work I think. The cheese one would give it more cheesy flavor
I made this last night and didn’t have the cream of mushroom soup and instead used condensed tomato soup and it was awesome. Very tasty.
Cream of chicken soup
I just made this today. I didn’t really measure anything. Our burger is farm raised and is packaged in a 3 pound tube. I used frozen hashbrowns, because I’m out of plain old spuds. I also added cream cheese. I’m not much of a cook, but this turned out pretty darn good. Simple too!
Ooh I’m thinking tater tots would be another option.