Slow Cooker Hamburger Hash

This hearty slow cooker hamburger hash has been my comfort food solution on busy weeknights for years. The combination of savory ground beef, tender potatoes, and melty cheese creates a satisfying meal that practically cooks itself while you handle life's demands.

I first made this hamburger hash during a particularly hectic week when I needed something that would be ready when we walked through the door. My family demolished it so quickly that it immediately earned a permanent spot in our meal rotation.

Ingredients

• Ground beef brings satisfying protein and rich flavor. Choose 85/15 lean to fat ratio for best flavor without excess grease.
• White onion adds aromatic sweetness when cooked with the beef. Look for firm onions without soft spots.
• Russet potatoes create the hearty base with their fluffy texture. Select medium sized potatoes with unblemished skin.
• Salt and pepper provide essential seasoning balance. Freshly ground pepper makes a noticeable difference.
• Garlic powder infuses depth without the risk of burning that fresh garlic might encounter during the long cook time.
• Cream of mushroom soup creates a rich sauce that binds everything together. The condensed version works perfectly.
• Canned corn introduces sweet pops of texture and color. Be sure to drain thoroughly to prevent watery results.
• Sharp cheddar cheese develops a wonderful crust when melted on top. Grate your own for best melting properties.

How To Make Slow Cooker Hamburger Hash

Brown the Meat Mixture:

Heat a large skillet over medium high heat until hot. Add the ground beef and diced onion together, breaking the meat into crumbles with a wooden spoon. Cook until the beef is no longer pink and the onions have softened and become translucent, about 7 to 8 minutes. Drain off excess fat using a colander to ensure your hash isn't greasy.

Prepare the Potatoes:

Rinse the russet potatoes under cold water and pat them completely dry with paper towels. Cut into uniform 1.25 cm cubes, keeping the nutritious skin on. Even sizing ensures they cook at the same rate and reach the perfect tender consistency.

Layer the Ingredients:

Add the cubed potatoes to the bottom of your slow cooker, creating an even layer. This arrangement allows them to cook thoroughly in the liquid that will develop. Spread the beef and onion mixture over the potatoes, then pour in the cream of mushroom soup. Sprinkle the seasonings evenly across the surface, add the drained corn, and incorporate half of the shredded cheese throughout. Mix everything gently but thoroughly to ensure even distribution of flavors.

Slow Cook to Perfection:

Cover the slow cooker with its lid and set to low heat for 5 full hours. Resist the urge to peek inside during cooking as each lid removal can add 20 minutes to the required cooking time. The low and slow method allows the potatoes to become perfectly tender while the flavors meld beautifully.

Add Final Cheese Layer:

Once the cooking time is complete, remove the lid and sprinkle the remaining cheese evenly across the top. Replace the lid and allow it to stand untouched for 10 minutes. This resting period melts the cheese perfectly while giving the hash time to set slightly for easier serving.

The cream of mushroom soup is truly the secret ingredient in this recipe. I discovered its magic years ago when trying to create something with ingredients already in my pantry. My son, who normally picks out anything resembling a vegetable, devours this without complaint, making it my go to solution for hectic weeknights.

Make Ahead Options

This hamburger hash shines as a make ahead meal. You can brown the beef and onions up to two days before, storing them in the refrigerator. In the morning, simply assemble everything in the slow cooker and set it before heading out for the day. For even quicker morning prep, cube the potatoes the night before and store them submerged in cold water in the refrigerator to prevent browning. Just be sure to drain and pat them completely dry before adding to the slow cooker.

Simple Variations

The beauty of hamburger hash lies in its adaptability. Swap ground turkey or chicken for the beef to lighten the dish. Replace the cream of mushroom soup with cream of celery or cream of chicken for a different flavor profile. Add diced bell peppers or mushrooms with the onions for extra vegetables. Frozen corn works perfectly in place of canned, and pepper jack cheese creates a spicier version that my husband particularly enjoys. The recipe remains forgiving regardless of substitutions.

Serving Suggestions

This hearty dish stands beautifully on its own, but I often serve it with a simple green salad dressed with vinaigrette to balance the richness. For larger gatherings or particularly hungry teenagers, pair it with warm dinner rolls or crusty bread for sopping up the savory sauce. A dollop of sour cream on top adds a cool, tangy contrast that elevates each bite. For a casual weekend lunch, serve smaller portions in bowls topped with sliced green onions.

Recipe FAQs

→ Can I use frozen potatoes instead of fresh?

Yes, you can use frozen diced potatoes as a time-saving alternative. There's no need to thaw them first, but you may need to extend the cooking time by about 30 minutes to ensure they're completely tender.

→ What can I substitute for cream of mushroom soup?

Cream of chicken or cream of celery soup work well as substitutes. For a homemade alternative, make a thick white sauce with butter, flour, milk, and seasonings. You'll need about 2½ cups of sauce to replace the canned soup.

→ Can I add vegetables other than corn?

Absolutely! Diced bell peppers, green beans, or peas make excellent additions. Add hardy vegetables like bell peppers at the beginning, but stir in quick-cooking vegetables like peas during the last 30 minutes to prevent overcooking.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, leftovers will stay fresh for 3-4 days in the refrigerator. Reheat thoroughly in the microwave or in a covered skillet with a splash of broth to maintain moisture.

→ Can I make this dish ahead of time?

Yes, you can prepare the beef and onion mixture a day ahead and refrigerate. You can also cube the potatoes and store them in cold water in the refrigerator. Drain and pat dry before assembling everything in the slow cooker the next day.

→ Is this dish freezer-friendly?

While you can freeze leftovers, the potatoes may change texture slightly upon thawing. For best results, freeze in individual portions and use within 2-3 months. Thaw overnight in the refrigerator before reheating.