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.
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.
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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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tracey says
Just had this a few days ago…it was amazing, a great comfort food for a rainy day. I did add 1/2tsp more of garlic powder, 1tsp of onion powder and 1tsp of paprika, also cut the potatoes pretty thin and used a family size can of mishroom soup. Wasn’t bland, and left overs the next day were even better. Definitely going to have this again soon…thank you for sharing this recipe!
Brittany says
Could you use frozen hasbrowns?
Jason Harris says
Trying this tonight. Using 1 can mushroom soup and 1 can cream of chicken.
Sherrie says
Oh…what is the serving size? One cup…half a cup? It doesn’t say in the nutrition guide.
Sarah Olson says
It’s 1/6 of the recipe. Sorry, I don’t have exact measurements.
Sherrie says
We loved this so much the first time around that we are making it again this weekend when my oldest son comes to visit. We love tater tot casserole, but in my opinion…this is even better. I made it exactly as you said and it was perfect. Some folks mentioned potatoes not cooking all the way…wondering if they are cubing them too big?? Ours was done in less than the time stated. Thank you for posting this…new family favorite.
Sarah Olson says
Thanks for letting us know how it worked for you Sherrie!
Rebecca says
Would it be okay to cook on high or if it cooked longer then 5 hours. I have to leave close to 930 and my boyfriend wont be home til 330 or 4 so im wondering if we could cook it on high when he got home so it be done sooner or will it be okay in that crockpot a little longer??
Sarah Olson says
Hi Rebecca. This is the type of recipe that needs to be tested for high or longer. It’s thick so I’m afraid it may burn on the edges in either situation. Does your slow cooker have a warm option after it’s done cooking? That may be the best bet.
Krista Simmons Chavies says
Anyone make it in the InstantPot?
Danielle Dedmon says
I think it would be too thick to make it come up to pressure. Unless you did the mixture in a glass bowl suspended over water on a trivet. Or used it as a slow cooker.
Norma Berry says
Can the cream of mushroom soup be sub? I have a food allergy to mushrooms and still want to make this.
Sarah Olson says
I would try cream of celery or onion.
Anonymous says
I would use cheddar cheese soup and cream of onion soup if you don’t want cream of mushroom.
Jennifer says
I want to try this recipe tonight for supper, it’s 5 hours on slow or high?
Sarah Olson says
Low
Brandi Curtis says
Can you cook it on high?
Debbie says
Made this for supper tonight. It’s absolutely awesome. Didn’t put corn in it and added dried minced onion and beef broth to it. Was afraid just the soup would be to dry. Will definitely be making this again.
Tresa Hanes says
I just put mine in the crock pot and I added some minced garlic along with some bacon for seasoning!! I can’t wait!!
Veronica says
my slow cookers is not 6 quarts, can I put it a big pot and cook it over the stove instead? will it even come out the same way? :/