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.
Nick says
You put a can or two of water in it didnt you. Recipe says no water
Sarah Olson says
No water was put in.
Lisa K says
I’ve made this a few times now and the family likes it a lot. I did modify it a little and only do one can of Cream of Mushroom soup, because I was afraid it would get to runny. Turns out great for a warm meal on a cold day.
Tawny says
Can you make this with canned potatoes ?
Sarah Olson says
You can, but wouldn’t need to cook near as long.
Craig says
Can I you’s cream of chicken instead. I can’t get cream of chicken in Germany.
Julie says
We made this and followed the recipe, and it’s literally the consistency of soup. It has NO flavor. Plus, it tastes like a cheap, knock off version of beef stroganoff. Our family just couldn’t eat because it was so gross. We are literally going to get something out because we are starving and don’t have anything else prepared.
Dareyn says
You obviously didn’t make it right! I made it exactly like it says and it’s not soupy at all! That was the whole point of this recipe she was trying to make. It’s a great meal and if your whole family didn’t eat it because it was as you described “gross” you should probably throw in the apron on cooking lol!!!
No complaining says
You must not have been that starving if you had time to type that rant.
Karen says
Lol
Deb says
Wow!
Bet you added water to the condensed soup, because there is nothing in this recipe to make it runny! Also, if this reminded you of beef stroganoff, that’s odd, because even hamburger stroganoff doesn’t have potatoes or cheddar cheese!
Richard says
Can it be cooked on high, or is that a bad idea? I’m trying to reduce the cooking time.
Sarah Olson says
It should do fine.
CJ says
Can this recipe be frozen?
Sarah Olson says
I’ve never had luck freezing anything with potatoes in it.
Von says
It a good potato soup. This would be bomb with some Red Lobsters biscuit
Robin Capps says
It will be good on top of a baked potato!
David says
I left out the corn and added 1 lb. of meat and cream cheese. My just finished and it turned out to be really soupy. Something I did wrong?
Sarah Olson says
I made this recipe many times to make the consistency right. The meat juices and cream cheese would add more liquid for sure.
Anonymous says
Can you use ground turkey instead of ground beef?
Sarah Olson says
yes, that will work fine.
Anonymous says
Do you think I could use cream of chicken or broccoli instead of mushroom?
Sarah Olson says
Yes, that will work fine!
Anonymous says
Follow the instructions
Amy says
Im going to make this tonight but will substitute the corn with broccoli and instead of russett potatos I will use frozen tater tots just to make sure dinner is ready on time… Cream of mushroom mixed with sour cream.. This is a all time favorite in my home.
Karyn says
Looks delish! I would maybe add a can of diced tomatoes drained. Mmmm…comfort food.
Donna Culclasure says
I made this recipe but something missing, it tasted kind of plain
Coco Paz says
Donna, Whenever I think an entree recipe is kind of plain, I add either a BUNCH of onions, garlic or jalapeños . Or all 3.
Whenever I think a dessert recipe is kind of plain, I melt bittersweet chocolate and put it on top, or I add LOTTTTSA lemon and put it on top, or I add fresh cranberries or Natal plums and put them on top, depending on my mood and what I have on hand.
Theresa says
As Vegetarians finding good slow cooker recipes can be difficult. I made this today and it’s a keeper recipe for sure. It was SO good. I used Beyond Burger that I pre cooked before throwing into the crockpot. Now for disclaimers I read the other comments and added some cream cheese while cooking. I also cooked this for 7 hours only because we weren’t ready to eat at the 5 hour mark. Oh and I also made my own cream of mushroom soup. I’d been wanting to make condensed mushroom soup from scratch and made it yesterday to use today. My soup used baby portabello, Cremini and porcini mushrooms with cream and half and half. It was fairly easy to make and I highly recommend trying that out especially with this wonderful recipe. We served this with roasted zucchini, squash asparagus and fresh green beans. I love an assortment of veggies. Also made some Yorkshire pudding. Again this is a major keeper recipe and look forward to trying out other recipes here on the site. Thank you so very much for creating this recipe.
Sarah Olson says
Your recipe sounds AMAZING thank you for sharing.
Guy Ferrari says
How do you know is someone is a vegetarian or not? Don’t worry they’ll tell you
Jaryn says
I was thinking of adding cream cheese also. Tell me how you liked its
Coco Paz says
I haven’t made this yet, so I don’t feel “authorized” to rate it. I am looking forward to trying it.
Theresa, could you please post your condensed mushroom soup from scratch? It sounds terrific. I was planning to use Trader Joe’s Condensed Cream of Portabella Mushroom Soup for this recipe, as it is healthier than Campbell’s soups and has no added sugar. Thanks in advance.