Last fall, I was knee-deep in school lunches, soccer pickups, and a never-ending mountain of laundry. One rainy Thursday, I forgot to defrost chicken and had zero energy to throw something elaborate together. I opened the pantry, stared at a can of cream of mushroom soup, and sighed. That’s when the magic happened.
I had some ground beef, russet potatoes that were on their last leg, and half a bag of shredded cheddar. I browned the beef with some onion, tossed everything into the slow cooker, crossed my fingers, and hoped dinner wouldn’t flop.
By 5 p.m., the house smelled incredible. That warm, cozy aroma of slow-cooked beef, cheesy potatoes, and buttery onions. My kids came home hangry from after-school activities, and I served this right out of the slow cooker, family-style. They devoured it.
Even my husband, who usually gives “helpful notes” on my meals, went for seconds and took the rest to work the next day. That slow cooker hamburger hash has now made its way into our regular rotation. It’s hearty, comforting, and hits that sweet spot between homemade and hassle-free.
Short Description
Slow Cooker Hamburger Hash is a hearty, family-friendly dish made with ground beef, potatoes, corn, and cheese in a creamy mushroom base—all cooked to perfection in a slow cooker with minimal effort.
Key Ingredients
Base:
- 1 pound ground beef
- 1 cup diced white onion
- 1.5 pounds russet potatoes, unpeeled, cut into 1/2-inch cubes
Seasonings:
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Additions:
- 22 ounces cream of mushroom soup
- 1.5 cups canned corn, thoroughly drained
- 2 cups shredded sharp Cheddar cheese, divided
Tools Needed
- Large skillet
- Slow cooker (at least 4–6 quart size)
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Beef and Onions
In a large skillet over medium-high heat, brown the ground beef with the diced onions until the beef is fully cooked and no longer pink. Drain any excess fat to keep the dish from getting greasy.
Step 2: Prep the Potatoes
Rinse and pat dry the russet potatoes. Cut into 1/2-inch cubes, leaving the skins on for extra texture and nutrients. If your potatoes are on the large side, you might want to cut them smaller for even cooking.
Step 3: Layer in the Slow Cooker
Add the cubed potatoes to the slow cooker. Layer in the cooked beef and onion mixture. Add cream of mushroom soup, salt, pepper, garlic powder, drained corn, and 1 cup of shredded cheddar cheese. Stir gently to combine without breaking up the potatoes.
Step 4: Slow Cook It All
Cover the slow cooker and cook on LOW for 5 hours. Avoid opening the lid to keep the heat consistent. The potatoes should be fork-tender, and the cheese should be fully melted into the mix.
Step 5: Add Final Cheese and Serve
Uncover the slow cooker, sprinkle the remaining 1 cup of cheddar cheese evenly on top. Cover again and let it sit for 10 minutes until the cheese melts. Then scoop, serve, and enjoy every gooey bite.
Why You’ll Love This Recipe
Comfort Food Classic: Creamy, cheesy, and full of savory flavors—perfect for chilly nights.
One-Pot Wonder: Everything cooks in one slow cooker—no piles of dishes!
Budget-Friendly: Uses pantry staples and affordable ingredients you probably already have.
Family Approved: Kid-friendly flavors and satisfying for grown-ups too.
Meal Prep Hero: Leftovers reheat beautifully for lunch the next day.
Mistakes to Avoid & Solutions
Undercooked Potatoes: Cut them into even 1/2-inch cubes. If they’re too large, they won’t cook through.
Solution: If unsure, check a few potatoes at the 4-hour mark.
Greasy Texture: Not draining beef after browning can make the dish oily.
Solution: Drain well and blot with paper towel if needed.
Overmixing in Slow Cooker: Stirring too much can make potatoes mushy.
Solution: Gently fold ingredients together before cooking and avoid stirring mid-cook.
Too Salty: Canned soups and cheese already have salt.
Solution: Start with less salt, and adjust after cooking if needed.
Cheese Not Melting: Adding cheese too early or while slow cooker is too cool can lead to clumping.
Solution: Add the final cheese layer when the mixture is hot and let it sit covered.
Serving and Pairing Suggestions
Serve as a main dish with a light side salad for balance.
For a cozy weekend brunch, pair with buttered toast or biscuits.
Add a dollop of sour cream and sprinkle of green onions for a loaded-style twist.
Serve buffet-style for casual gatherings—it holds well in the slow cooker on the “warm” setting.
Pair with a crisp iced tea or lemonade for contrast, or a glass of chilled white wine for adults.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating on Stove: Add a splash of milk or broth and heat over medium-low, stirring gently.
Reheating in Microwave: Cover and microwave in 1-minute bursts, stirring in between until heated through.
Avoid Overheating: Overcooking while reheating may dry it out, so go low and slow.
FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works well and makes the dish a bit lighter. Just add a pinch more seasoning to boost the flavor.
2. Do I need to peel the potatoes?
Nope. Leaving the skin on saves time and adds a nice rustic texture. Just scrub them well before dicing.
3. Can I use fresh corn instead of canned?
Absolutely. Fresh or frozen corn (thawed) works just as well. Just make sure it’s drained or patted dry.
4. What if I don’t have cream of mushroom soup?
Cream of chicken or cream of celery are great substitutes. You can even make a quick roux-based sauce if you prefer homemade.
5. Can I cook it on high instead of low?
You can cook it on HIGH for 2.5 to 3 hours, but the potatoes may not turn out quite as tender and creamy as the low setting gives.
Tips & Tricks
Spray your slow cooker insert with cooking spray for easy cleanup.
Use a mix of cheddar and Monterey Jack for a slightly melty, stretchier texture.
Add chopped green bell pepper or mushrooms when browning beef for extra depth.
Want spice? A dash of cayenne or hot sauce livens it up.
If using frozen corn, thaw it first to avoid excess moisture in the slow cooker.
Recipe Variations
Cheesy Bacon Hash:
Swap 1/3 of the ground beef with crumbled cooked bacon. Use smoked cheddar for a bold twist. Cook as directed.
Southwest Style:
Use ground turkey, add 1 tsp chili powder, and swap corn for black beans. Add a handful of chopped cilantro before serving.
Creamy Broccoli Hash:
Add 1 cup of chopped fresh or thawed frozen broccoli to the slow cooker with the potatoes. Use cream of broccoli soup instead.
Loaded Hash Bake:
After slow cooking, transfer everything to a casserole dish, top with extra cheese and crispy fried onions, and broil for 3–5 minutes for a crunchy topping.
Final Thoughts
Some recipes just feel like a hug in a bowl, and this Slow Cooker Hamburger Hash is one of them. It’s not flashy, but it’s filling, satisfying, and perfect for real-life weeknights. I love that it’s flexible enough to take whatever odds and ends I have in the fridge and still come out delicious.
The kids clean their plates, my husband requests it on chilly evenings, and I get a little pocket of peace knowing dinner is cooking while I check off the rest of the day’s chaos.
It’s honest food. Unpretentious, easy to make, and always welcome at the table. I hope it brings comfort and convenience to your kitchen the way it has to mine. And hey, if your slow cooker gets a little workout because of this recipe, then I call that a win.
Slow Cooker Hamburger Hash
Ingredients
Base:
- 1 pound ground beef
- 1 cup diced white onion
- 1.5 pounds russet potatoes unpeeled, cut into 1/2-inch cubes
Seasonings:
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
Additions:
- 22 ounces cream of mushroom soup
- 1.5 cups canned corn thoroughly drained
- 2 cups shredded sharp Cheddar cheese divided
Instructions
- Brown ground beef with diced onions in a skillet over medium-high heat until fully cooked. Drain excess fat.
- Rinse and dice russet potatoes into 1/2-inch cubes, leaving the skins on.
- Add potatoes, cooked beef mixture, cream of mushroom soup, seasonings, corn, and 1 cup of cheddar cheese to the slow cooker. Gently stir to combine.
- Cover and cook on LOW for 5 hours until potatoes are fork-tender and flavors meld.
- Top with remaining cheese, cover for 10 minutes until melted, then serve warm.
