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 Steak and Potato Soup recipe, Steak, Potatoes and Corn, or our Classic Pot Roast Dinner.
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.
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 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
Equipment Needed:
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:
Recipe 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.
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
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.
Hi Sarah……..you think I could use frozen hash browns? If so, would the cook time change? Thanks!
You wouldn’t have to cook as long. I think it would work though.
Like the author says in response to one of the reviews here, if your slow cooker isn’t up to par you’ll have to boil the potatoes before beginning the recipe. I took mine out after about 7 hours and had to boil them separately in some beef broth, but it turned out pretty good. Definitely going to be investing in a better slow cooker, though.
This was an amazing, yet simple recipe! Probably the best thing I’ve yet made in my slow cooker. Only thing I had to pick up at the store were the two cans of cream of mushroom soup. My son even loved it and he’s a notoriously picky eater.. Thank you so much!!
Just made this for supper and its so good. We used gluten free mushroom soup but everything else the same. Would definitely make it again. So easy too. Reminds me of hamburger helper but much more healthier. Cooked on low for 6 1/2 hours and potatoes were perfect.
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!
I absolutely love this recipe, only issue i have is that it takes almost 3 times the amount of cooking time that is in the instructions. Ive done 8 hours and my potatoes are still hard and not done. In total it takes around 15 hours to fully cook them. Ive tried cutting the potatoes smaller, just a tad bigger than hashbrown size, as well as used two different slow cookers (one being an actual slow cooker the other in my instant pot on slow cooker setting). The only way for the potatoes to be done in 5 hours is to boil the potatoes previous to placing them into the slow cooker…
Hi! Your slow cooker may cook very slow, I’ve tested this recipe many times and so have others. I would cook everything on high, or get a new one.