Hamburger hash in the crockpot has tender potatoes, beef, and corn in a creamy mushroom sauce. It’s finished off with melted cheese just before serving. It’s a stick-to-your-ribs meal that you’ll want to make over and over.
We love a good meat and potato dinner recipe that doubles as a stick-to-our-ribs meal and absolutely delicious comfort food. Try our Slow Cooker Steak and Potato Soup, Slow Cooker Steak, Potatoes and Corn, or our Slow Cooker Pot Roast.
Why this hamburger hash recipe works
This ground beef potato hash recipe uses pantry staples and a dump and go method that makes prep easy and cooking time quick. The only prep you’ll need to do is dice the white onion and potatoes, brown the ground beef, and shred the sharp cheddar cheese.
You can start this meal early in the day and have it on the table by dinnertime. If you’re looking for a good meal for busy weeknights (or weekends), this is it. If you love this recipe, also try my crockpot corned beef hash recipe!
Recipe Ingredients
- Ground Beef: A pound of beef is plenty for this slow cooker meal. If you want less fat content, go for more lean ground beef.
- Russet Potatoes: This kind of potato holds up very well during the slow cooking process. They’re cooked to fork tender and won’t be too mushy at all.
- Cream of Mushroom Soup: Condensed soups are typically used as a base ingredient in soups and casseroles. It’s perfect for dinner recipes like this hamburger hash.
- Vegetables: White onion is sauteed with the beef and corn is added to help make a hearty meal.
- Sharp Cheddar Cheese: It’s best to use a fresh block of cheese versus the pre-shredded bagged kind.
- Seasonings: Garlic powder, salt, and black pepper add just the right amount of flavor.
Step-by-Step Directions
Step One – Add washed, dried, and diced potatoes to the slow cooker along with the corn, mushroom soup, one cup of shredded cheddar cheese, and the seasonings.
Step Two – Brown ground beef and onion together in a large skillet over medium-high heat. Drain the fat before adding it to the crock pot.
Step Three – Pour the meat and onion into the slow cooker over the potato mixture.
Step Four – Stir everything together until well combined. Cover and cook on LOW for 5 hours (not opening the lid at all during cooking time).
Step Five – Add the remaining shredded cheese evenly over the hash.
Step Six – Cover and let the cheese melt for about 10 minutes. Scoop the ground beef hash onto plates and enjoy!
How to serve
- Although this is an easy beef and potatoes one-pot meal, you can still serve a variety of sides with it such as skillet green beans, a side salad, steamed vegetables, fried eggs, or fruit like slow cooker applesauce.
- When it comes to toppings, you can’t go wrong with chopped green onion, a dollop of sour cream, a dash of red pepper flakes, fresh parsley, or freshly chopped tomatoes.
Recipe FAQs and Variations
Yes. Ground turkey, ground sausage, and ground chicken all make good substitutions.
You can always add more vegetables such as bell pepper (think green pepper or red bell pepper), sliced green onions, green beans, and/or chopped carrots.
Store any remaining hash in an airtight container and keep it in the fridge for up to 3 days.
Red potatoes are the next ideal potato to use in a slow cooker meal like this. To give it a twist, you could try sweet potatoes.
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Slow Cooker Hamburger Hash
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.
How to Video:
Sarah’s Notes:
- Store any remaining hash in an airtight container and keep it in the fridge for up to 3 days.
- Russet potatoes are my favorite potatoes for this, use those if possible. If red or gold potatoes are all you have, they will still work fine.
- You can always add more vegetables such as bell pepper (think green pepper or red bell pepper), sliced green onions, green beans, and/or chopped carrots.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
JMFR says
Can this be a freezer meal? If it is how long could it stay in freezer? I’m planning on making this today.
Sarah Olson says
Cooked potatoes don’t do well in the slow cooker from what I’ve tried. Freezing makes them soft and grainy.
Sharon Seiber says
Wellll poor me! I laid everything out. Got the hamburger and onions ready and looked….No potatoes! I wonder if I sub Jasmine rice will it completely ruin the recipe?
Sharon Seiber says
I found a box of shredded potatoes that said fed 7, so I decided against the rice although I honestly think it would be a winner. I put the water in the potatoes and when they were done rehydrating, drained what tiny bit of water out and in the recipe, they went. So tonight we will see what has happened. I imagine it has dropped the cooking time but we will see. Actually looking forward to it!!! I do love new recipes and if it doesn’t turn out like I figured we’ll all eat it anyway! We were taught never to waste food but I have high hope for it!
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Em Stausch says
I cooked mine on high setting. It seems the newer crock pots, do not cook as fast on low as they once did. You may have to try cooking on high for the five hours. Mine was perfect. Not mushy, and cooked through. Great recipe! Thanks!
Lacey says
I cooked on low for 5 hours and when I went to eat it, the potatoes were not done. I turned crock pot back on high and cooked it for 2 more hours and they still weren’t done. Yes I cut into small cubes so I don’t understand what went wrong. So disappointed.
Sarah Olson says
Sometimes potatoes are bad and won’t ever cook, happened with clam chowder for me. Either that or your slow cooker isn’t hot enough.
Roderic Person says
Try frozen shredded hash brown potatoes, instead of the cubed russets
Anonymous says
Good food
Dawn Gillespie says
could you put this altogether nite before and put in oven….I would like to prepare it for a lunch for grandkids and just be able to take it out and plug it in the next morning.
Anonymous says
sorry…in the fridge…not oven.
Sarah Olson says
I think it will work fine!
Chris C says
I’m probably going to double the ground beef. Should I double any of the other ingredients?
Ivana says
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.
Rosalyn Beam says
Can I use frozen corn instead of canned corn
Sarah Olson says
Yes!
Anita says
if you used an instant pot what would the time be??
Sarah Olson says
I hope someone can answer that for you! I have not tried.
Payton Smith says
I have the same question if used with an instapot what would temp and time be?
Angela says
Would you serve this on its own, or with something ?
Sarah Olson says
I serve it alone. Plenty of carbs and meat. If I was having guests over I would possibly add a green salad.
Angela Stavast says
Great, thank you!!
Elle says
Can you use instant pot? If you do high instead of low on crockpot how long would it take? Excited to make this!
jill says
could you use green beans instead of the corn
Sarah Olson says
Yes! Will work well. Fresh or canned will work great.
Sydney says
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.