Pin it
Nothing beats coming home to a slow cooker meal bubbling away and filling the house with a savory aroma. This Slow Cooker Hamburger Hash is my go-to when I want a family-friendly dinner that feels cozy but takes minimal hands-on time. Throw everything together in the morning and by dinnertime you have a hearty cheesy dish that is always a crowd pleaser.
I first made this when I needed something simple before a busy evening of soccer and dance. My kids cleaned their plates and my husband asked for seconds. Now it is a cold weather staple for us.
Ingredients
- Ground beef: Look for lean beef for less excess fat and a meaty base
- White onion, diced: Adds savory sweetness and classic flavor
- Russet potatoes, cut with skin on: Keeps the dish rustic while adding nutrients and great texture
- Fine salt: Balances and brings out all the flavors
- Ground black pepper: Lends gentle heat and depth
- Garlic powder: Brings a mellow garlic background that blends well
- Cream of mushroom soup: Makes things creamy and ties everything together
- Canned corn, drained well: Adds pops of sweetness and color
- Sharp Cheddar cheese, shredded and divided: Provides tang and those irresistible melty pockets choose a block for the best melt and flavor
Instructions
- Brown the Beef and Onions:
- Cook the ground beef with diced onion in a large skillet over medium-high heat. Stir often until everything is cooked through and no pink remains. Drain off any extra fat for a less greasy hash.
- Prep the Potatoes:
- Rinse the potatoes well and pat them dry. Leaving the skin on, cut into 1.25 centimeter cubes for even cooking and a satisfying bite.
- Layer in the Slow Cooker:
- Spread out the potatoes in your slow cooker as the base. Add the cooked beef and onion mixture on top. Spoon in the cream of mushroom soup, sprinkle over the salt, pepper, garlic powder, add the drained corn and half of the shredded cheese. Give everything a thorough stir so the flavors meld and the soup coats everything. Level the mixture for even cooking.
- Slow Cook the Hash:
- Secure the lid and set your slow cooker to low. Do not be tempted to peek because holding in the heat is key for potatoes to soften evenly. Cook for about five hours until potatoes are tender and hash is bubbling.
- Finish with More Cheese:
- Uncover and scatter the rest of the Cheddar over the top. Replace the cover and let the heat melt the cheese for ten minutes. Your hash is ready when the cheese is gooey and inviting.
My favorite part has to be the crispy potato bits that sometimes form on the edge of the slow cooker. They remind me of hash browns from the diner and my youngest always tries to snag those cheesy corners first.
Storage Tips
Let leftovers cool before transferring to a sealed container. Store in the refrigerator for up to three days. Warm portions gently in the microwave or a covered skillet with a splash of milk if needed for moisture.
Ingredient Substitutions
If you are short on russet potatoes try Yukon golds for a creamier bite. Swap the ground beef for ground turkey or chicken for a lighter version. If cream of mushroom soup is not a favorite use cream of celery or chicken.
Serving Suggestions
Serve straight from the slow cooker for casual nights. For a brunch twist top bowls with a fried or poached egg. Add a bright salad or some roasted veggies on the side for balance.
Cultural Notes
This dish borrows from old fashioned casserole ideas and takes inspiration from American diner hashes. Hamburger hash is all about stretching simple ingredients and making a full meal without breaking the bank. The use of canned soup is a classic shortcut home cooks have relied on for decades.
Seasonal Adaptations
Roast some diced sweet potatoes along with the russets for a fall spin. Mix in frozen peas or carrots in winter for more color and nutrients. In summer try adding fresh chopped tomatoes or garden herbs for a burst of freshness.
A friend once texted me to say this hash saved her sanity on a snow day with three kids home. She doctored her leftovers with hot sauce and wrapped them up in tortillas for lunch the next day. I often think the second-day hash is even better because the flavors have time to mingle. This is true comfort food with minimal fuss.
Recipe FAQs
- → Can I use a different kind of cheese?
Yes, you can substitute other melty cheeses like Monterey Jack or mozzarella if preferred.
- → Do I need to peel the potatoes?
No, leaving the skin on keeps the texture rustic and adds nutrients to the dish.
- → Can this be made ahead of time?
Yes, you can prepare the hash in advance and reheat portions as needed. The flavors deepen over time.
- → How long should I cook the hash?
Cook on low for about 5 hours, or until the potatoes are fully tender and everything is hot throughout.
- → Is it possible to add other vegetables?
Absolutely! Diced bell peppers, peas, or carrots make tasty additions for extra color and flavor.