Slow Cooker Hamburger Hash


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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.

Scoop of hamburger hash on a wooden spoon coming from a slow cooker.
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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

Ingredients for hamburger hash on a table.
  • 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

six images showing how to make hamburger hash in a crock pot.

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!

cheesy hamburger hash on a spoon.

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.
cooked hamburger hash in a white slow cooker.

Recipe FAQs and Variations

Can I use a different meat other than ground beef?

Yes. Ground turkey, ground sausage, and ground chicken all make good substitutions.

How can I make this hash more hearty?

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.

How do I store leftover hash?

Store any remaining hash in an airtight container and keep it in the fridge for up to 3 days.

Can I use different potatoes?

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.

plate of hamburger hash and on a fork.

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cooked hamburger hash in a white slow cooker.

Slow Cooker Hamburger Hash

4.35 from 61 votes
Prep Time: 20 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 30 minutes
Servings: 6
This dish is pure comfort food! Beef, potatoes, cream of mushroom soup simmer together for a dish you will love.


  • 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


  • 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.


Calories: 387kcal | Carbohydrates: 23g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 373mg | Potassium: 791mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 8.4mg | Calcium: 302mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Tara says:

    5 stars
    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!

    1. Tiffany Marie Cooper says:

      Did you still use low? And how long? 5 hours still?

  2. Me says:

    3 stars
    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.

    1. Sheila A Mason says:

      3 stars
      I just finish cooking the dish. I believe, not using russet potatoes the next time. Dish was tasty, potatoes are hard to chew.

      1. Stephanie says:

        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.

  3. laura frias says:

    5 stars
    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

    1. Denise says:

      So you added sharp cheddar along w cream cheese

  4. Barbara says:

    I shopping tomorrow and will get the necessary ingredients. I love finding easy recipes I can make crockpot.

  5. Pat Wheeler says:

    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

  6. Peg says:

    4 stars
    Along with the cream of mushroom soup I used some sour cream and some cream cheese as well. This is really delicious recipe.

    1. Shawn nethers says:

      How much cream cheese and sour cream did you add.

    2. Laura says:

      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

      1. Tracy K says:

        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!

  7. says:

    I used egg noodles, a bit of sour cream and cream cheese. Delicious

  8. Barbara says:

    3 stars
    Very Tasty but after 5 hour potatoes were not cooked. I had to continue in the oven.

    1. Jean says:

      I would slice thin or dice really small

      1. Anonymous says:

        I diced the potatoes up very small yet they never cooked through. I cooked it for the time the recipe says and then turned the crockpot to High and cooked it for three more hours. I will try it again but the potatoes will be teeny tiny!

      2. Lynn says:

        I had the exact same experience!

  9. Catherine J says:

    What can you substitute the cream of mushroom with? Allergies are strong with mushrooms.

    1. Sarah Olson says:

      Could you try cream of celery?

    2. Stormy says:

      Cream of celery, cream of chicken, cream of potato! We have used them all with this!

    3. Jean says:

      I do lot of celery or chicken. Any kind would work I think. The cheese one would give it more cheesy flavor

    4. Dayna Norman says:

      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.

    5. Sam says:

      Cream of chicken soup

    6. Lori N says:

      I used cream of potato soup, mixed onion soup mix with hamburger meat, and at the end, stirred in a can of diced tomatoes. Then I added top layer of cheese. Delicious!!

  10. Brandy says:

    5 stars
    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!

    1. Ali says:

      Ooh I’m thinking tater tots would be another option.