Slow Cooker Hamburger Hash
400 CommentsUpdated Jan 28, 2026
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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 Steak and Potato Soup, Crockpot Ribs, 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.
Featured Comment
“Absolutely delicious and was an instant hit with my husband. Adding to my recipe rotation. Thank-you for another great recipe!”
– Brenda
Slow Cooker Hamburger Hash
How to Video
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.
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.
More Ground Beef Slow Cooker Recipes
Slow Cooker Cheeseburger Soup is a creamy blend of ground beef, potatoes, cheddar, and classic seasonings.
Lumberjack Casserole is a hearty mix of ground beef, potatoes, beans, and tomatoes, finished with melted cheddar on top.
Hamburger Potato Casserole features layers of ground beef, sliced potatoes, brown gravy, and onions for a no-fuss dinner.
Slow Cooker Meatloaf cooks up tender with a savory glaze—comfort food made easy.
Poor Man’s Stew is a budget-friendly meal of ground beef, potatoes, carrots, and tomato broth.
Cooking in the crock now. I added some minced garlic to the beef and onion mixture while cooking. Can’t wait to try it in a few hours.
Going to be making this this weekend for my guys at bow camp. Sounds hearty and filling…..just what we hunters need
I think they will love it!
Okay got this in cooking. But I had to make a couple of things different (I can’t believe I am one of “those” people that mess with a recipe but I didn’t have all the exact ingredients. shhh) I replaced the cream of mushroom with cream of chicken (it was in the cabinet) and I accidentally opened creamed corn so I rinsed it real good. I didn”t have onion powder so I added dried onion. And because someone said the potatoes needed something (think they stirred them up?) I put about a teaspoon of powdered gravy mix over them. Also I only have the tiniest piece of cheddar cheese. So unless I can run by the store (I live in the boonies) I may have to use Italian white cheese. I don’t want to. I think it would like the bite that cheddar has. So poof I’m trying your recipe. (This is written tongue-in-cheek) I will try it the right way next time. 🙂 Seriously, it does lend itself to be a basic recipe to jump off of. I think it will be yummy and a great comfort food.
That’s great Donna! Your recipe sounds good.
How was it with the cream of chicken soup??? I don’t like cream of mushroom but really wanna try this!
I’m going to try cream of potato–like you, I don’t like COM, and I’ve successfully used COP in a hashbrown casserole replacement.
If you’re down on the sodium content of any soup, it’s not that difficult to home-make cream of just about anything soup, it cooks like the real thing, and it ALWAYS tastes better. You can even make CONDENSED cream of just about anything soup. Honey, we’ve got all these tools, you can even buy your mushrooms pre-sliced. The same is true of Mayonnaise, by the way, I whip it up in my food processor in no time flat and Hellman’s isn’t even a close second.
Not for everyone, but if you like spicy food, add the peppers of your choice to your mayonnaise. My wife does this, and on a sandwich or hamburger there is nothing like it.
Im making this meal now. Do i add cheese towards the end of cooking
Yes add the cheese at the end.
Could use frozen corn rather than canned?
Yes!
I want to make this but my husband doesn’t like corn what else should I sub the corn for?!
Maybe green beans?
Made tonight and it seemed bland.
Trying to add more seasoning and a can of Rotel with green chili’s for a little more flavor.
Maybe topping it with sour cream on the plate would be a great addition!
My mom always made this when I was younger, but never in a slow cooker! And we didn’t add cheese. I always enjoyed this dish, but didn’t want to try it because of the long cooking time in the oven. This is a great idea to put it in the slow cooker! I don’t know why I didn’t think of it! I love my slow cooker! I’ll have to give the cheese a try as well. Everything’s better with cheese!
worst tasting meal I ever made in a slow cooker!! Cream of mushroom, worst idea ever. sodium content is not even worth it.
Somehow, I think you make a lot of meals that taste bad…you are adding too much negativity to what you cook.
I agree Nate. The sodium content is clearly stated and can be lowered by using low sodium alternatives, like canned soup bases for instance. Making good eats is about trying a recipe and adjusting it to suit your tastes, not blasting what others share. Way Tto much entitlement going around now days! Like my Momma taught me 6 decades back, “if you dont have something good to say, then best say nothing at all”. PEACE!
I agree too, so what if you don’t like it, don’t make it again, pretty simple to me, I’m thankful for all the people who share their recon with us, they have to hear too much crap to try and give us new ideas, so at least they have at least me that appreciates them❤️
That is the way I was raised also
I am going to try and make this with breakfast sausage and have it as a hearty breakfast for those chilly Sunday mornings!
Have to come back and tell you that I made this and it was wonderful! Very warm and comfort food kind of dish. I am going to try it again using round steak cubed as Rich likes bigger chunks of meat. Thanks!!