Slow Cooker Hamburger Hash
383 Comments Mar 16, 2023
Updated Sep 03, 2024
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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.
Table of Contents
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.
More of my ground beef recipes:
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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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.
You put a can or two of water in it didnt you. Recipe says no water
No water was put in.
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.
Can you make this with canned potatoes ?
You can, but wouldn’t need to cook near as long.
Can I you’s cream of chicken instead. I can’t get cream of chicken in Germany.
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.
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!!!
You must not have been that starving if you had time to type that rant.
Lol
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!