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.
Can I substitute the corn for frozen broccoli or add squash or zucchini instead
You can, though both of those options may over cook and be mushy.
We found it bland. Corn flavor seemed to dominate. Has anyone tried it with medium Italian sausage?
How would I reheat my leftovers from last night ? Very Good
Hi! I reheat a serving in the microwave.
I added a package of chorizo along with the ground beef. I cooked it in a skillet and chopped up the potatoes small to cook faster. Added an extra can of cream of chicken to compensate for the extra meat. Also added a can of black beans. Used the mixture to make burritos in flour tortillas. Also delicious with out the creamed soup.
Great ideas, thanks for sharing!
This was really easy. I didn’t realize that it needed two cans of soup until I was ready to make it so I used one can cream of chicken. I pre cooked my potatoes al dente. I cooked it on low 3 hours since everything is already cooked. I added sour cream and cream cheese and picante and cooked one more hour. It is delicious. You can top with tortilla chips or use it as a dip
I made and cooked for 8 hours and potatoes were still hard and I used a brand new crock pot
Did you keep the lid on the entire time?
Maybe because it was brand new? Hopefully when you grow accustomed to the new cookware maybe it will be better off…best of luck!
Do you drain the corn?
Yes, I will add that to the recipe.
Can I you’s cream of chicken instead of mushroom. I can’t get cream of mushroom in Germany.
I have this recipe in my slow cooker right now. I used cream of chicken because it’s all I had. I believe it’ll be just as delicious. Also, after reading other post saying the potatoes weren’t done, I cut the potatoes into smaller pieces hoping they’ll cook faster.
I made this with potatoes o’brien, and gluten free cream of mushroom soup. It did give off some liquid. Most likely the different potato mix plus the gluten free cream of mushroom that is looser than regular cream of mushroom soup were why, but no biggy. I just skimmed the liquid off of the top halfway through cooking.
This was a very tasty meal and faster to whip up than some soups. My family loved this meal and asked to have it again. It’s definitely a winner. Thank you for sharing!!
I would like to know if you can cook this on high instead of low. Has anyone tried it?
I made a double batch so I’m cooking mine on high. I’ll let you know how it goes.