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.
Jim says
Need some spices
Good recipe but bland. Maybe a bit of Worcestershire sauce might do it
Patrick says
Might try this with ground chicken and some Frank’s hot sauce for a buffalo style
Cheyennef says
Can you use ground Turkey?
Sarah Olson says
I think that would work fine.
Peggy Wildsmith says
I am making it with ground turkey as I write.
Tracy says
Read the comments prior for tips and suggestions, 6 hours in on low, bubbling, potatoes are still sorta crunchy!!! Whattttt??? Not even mashable with a fork, had to let it go for another hour and half before it started to burn the edges bad. Kids liked it, husband said it was very bland. I will have to tweak this up a bit next time.
Anonymous says
I agree. I made it today, and just checked it. Potatoes are not even close to being done! Guess this will be tomorrow nights dinner….
Cathy Strong says
I have a recipe a lot like this. I use canned sliced potatoes. I also add mushrooms & french style green beans. I don’t put cheese on it, but I am more than willing to try it. I have also used different kinds of meat, like round steak or polish sausage.
Cyn says
Have also had problems with potatoes not being done, next time I will parboil for 10 minutes before adding.
Vic says
For you guys saying potatoes aren’t done instead of curbing them, slice them …. they cook quicker
Vic says
Cubing sorry typo lol
Anonymous says
Can you double the recipe and it turn out ok?
Martha says
I was wondering the same thing!!
Merrie Thomas-Blandford says
For those that complain it’s bland, I added 1 tsp smoked paprika and a little more fresh ground pepper and it was perfect. I added some frozen sweet peas and used frozen corn as well, better quality veggies than canned, just thaw in MW first. Yum.
Sarah Olson says
Thank you for your tips!
Sydney Piper says
I told rate 4/5. Very good! I added a tablespoon of Worcestershire sauce after adding everything to the crockpot. I also added a glove of garlic. Half the glove I chopped up and cooked with the onion when browning the meat. The other half I chopped up and put into the mix in the crockpot. I also added a little more garlic powder and garlic salt (for anyone who loves garlic). Tasted amazing. I would say a little more pepper and that would make it 5/5. Very good and easy recipe!!
jim says
Well I made it and loved it but your directions are skewed. Your total cooking time says 6h 40 minutes but your final instructions say to cook for 5 hours then an additional 10?
Sarah Olson says
Thank you, I fixed it.
Anonymous says
Made this with cream of celery soup. I used frozen diced potatoes and also added some taco seasoning since people said it needed something. It turned out great! Definitely make it again.
Kimberly says
Did you defrost the frozen potatoes?
Jill says
Has anyone tried this in an instant pot?
Jane Martin says
I wanted to make this but only had one can of cream of mushroom soup so I used cream of chicken in place of the second can. I also like to add green chili’s to everything, to add another color and vitamin c, so I thout I’d add that two. A can of that went in. I just wanted to say all really enjoyed it.
Thanks for this great hamburger recipe.
Barb says
I have all the ingredients but only a round crock pot, since my MIL borrowed my oval one… will this work you think? And would this cook okay on high? My hubby is HUNGRY!
Sarah Olson says
Hi Barb, I think it should do fine!