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.
Didn’t like how the potatoes came out. Follow the recipe to Chi.
Will a doubled recipe work in a large crockpot for a large gathering? Thanks!
It should work fine, you may need a little longer for the potatoes to get tender.
Made this with can of cheddar soup and 1 can of cream of mushroom.Did not use the shredded cheese in the mix. My husband is on a soft diet so I peeled the potatoes and substituted carrots for corn. Turned out great, Used some nacho cheese on top because I didn’t have enough of the cheddar.
Can this be frozen?
Potatoes tend to change texture in the freezer, so I prefer not to freeze this.
Yes, this was my experience as well.
Does this freeze nicely?
I made this recipe this morning and it’s delicious and so easy.
Thanks for posting!
Made this per recipe & it turned out dry & blah.
I followed this recipe exact and no matter what the potatoes stayed hard and I used russet equally cut in 1/2” squares. And the sharp cheddar cheese gave it such a bitterness. I use my Crock Pot constantly and this recipe was not good.
Try frozen diced hashbrowns and mild cheddar. I even switch out cream of mushroom for cream of chicken. Hope that helps
I’d love to make this at the hunting camp, but no electric. Just a gas stove. Or wood burning grill. Can this be done on stove top?
It’s really hard to soften potaotes on the stovetop in a thick liquid. Maybe if you parboiled the potatoes first?
Thank you! I did make this yesterday in the slow cooker, added a little more potato’s, used ground venison, added 2 cans drained sliced mushrooms, omittedthe salr and added an envelope of liptons onion mushroom rexipe mix, second toping mixed Swiss and the cheddar on top. mmmmmmmmmm. Came out great.
Making Hash now. Thank You for such a Quick and Healthy Recipe.
Love this recipe, wonder if I could do it with tater tots or hashbrowns and if so what volume should I get and would it alter the cook time?
Do you have to brown the meat first? The ground beef i have is lean and will not produce any grease, I may even need to add oil or something?
Hard to say without testing it first. I apologize. Even though it’s lean meat, it may add water to the sauce and make it runny.
I made this yesterday. Filled recipe exactly. My family loved it. Simple, and filling. Will make again.
Made this and the family loved it; filled the big j by its right up!
I was wondering, since I don’t always plan ahead, is this something that could be made in the instant pot? I’d so would the ingredients need to be altered or liquid added?
I think you’d have to add more liquid. And that my turn it into a soup, so I’m unsure how good that would be.
I made it today and it was wonderful.
Hello. My family and I don’t like the skin on potatoes can we take it off? And still taste same??
yeah, it will be fine!