Some recipes carry more than just flavors—they carry stories, comfort, and that quiet kind of joy that can only be felt when something is slowly simmering in your kitchen all afternoon.
The aroma takes me back to late autumn Saturdays in my modest Nebraska kitchen, where my husband would be fixing something in the shed, and I’d be inside prepping something warm to fill our bellies after a long day. Hamburger hash was one of those dishes we didn’t plan for. It usually happened when the pantry was low, the days were shorter, and the energy to fuss over dinner just wasn’t there.
I remember making it the first time in my slow cooker out of sheer curiosity. I’d just retired from teaching and found myself with both time and a renewed sense of creativity. I wanted to revisit dishes that once fed our young family on busy weeknights, but with a twist—a little slower, more thoughtful, and yes, easier on the hands and feet.
There’s a kind of magic in using what you already have. Ground beef, potatoes, a can of corn, that last bit of shredded cheese sitting in the fridge, and the ever-reliable cream of mushroom soup. Simple things—humble, really—but when they come together, they taste like home.
And that’s exactly what this Slow Cooker Hamburger Hash is to me: humble, hearty, and heartwarming. Perfect for new cooks, seasoned home chefs, or anyone who wants to put their feet up and still have something special for dinner.
Short Description
Slow Cooker Hamburger Hash is a hearty, comforting one-pot meal made with seasoned ground beef, diced potatoes, corn, cheddar cheese, and a creamy mushroom base. It’s easy, filling, and packed with nostalgic flavor.
Key Ingredients
- 1 pound ground beef
- 1 cup diced white onion
- 1.5 pounds russet potatoes, unpeeled, cut into 1/2-inch cubes
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 22 ounces cream of mushroom soup
- 1.5 cups canned corn, thoroughly drained
- 2 cups shredded sharp Cheddar cheese, divided
Tools Needed
- Large skillet
- Chef’s knife and cutting board
- Slow cooker (5–6 quarts works well)
- Mixing spoon or spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Brown the Beef and Onions
In a large skillet over medium-high heat, brown the ground beef with diced onion. Cook until the beef is no longer pink and the onions are soft, about 7–9 minutes. Drain excess fat thoroughly to avoid a greasy texture in the final dish.
Step 2: Prep the Potatoes
Rinse the russet potatoes well and pat them dry. Leave the skins on for texture and nutrients. Cut them into 1/2-inch cubes—uniform sizing ensures even cooking.
Step 3: Load the Slow Cooker
Place the cubed potatoes into the slow cooker first. Add the cooked beef and onion mixture. Then, add the cream of mushroom soup, salt, pepper, garlic powder, drained corn, and 1 cup of shredded Cheddar cheese. Gently stir everything to combine, then smooth the top into an even layer.
Step 4: Let It Cook
Cover the slow cooker with its lid and cook on the low setting for 5 hours. Avoid opening the lid during this time to maintain consistent heat and ensure the potatoes cook through.
Step 5: Finish with Cheese
Once the 5 hours are up, sprinkle the remaining 1 cup of shredded Cheddar cheese over the top. Re-cover and let it sit for 10 minutes until the cheese is melted and gooey.
Step 6: Serve Warm
Scoop generous portions into bowls and serve immediately while it’s hot, creamy, and comforting.
Why You’ll Love This Recipe
Hearty & Filling: Packed with protein, carbs, and vegetables—perfect for a complete meal in one dish.
Hands-Off Cooking: The slow cooker does most of the work, so you can go about your day.
Comfort in a Bowl: Creamy, cheesy, and savory with soft potatoes and seasoned beef.
Budget-Friendly: Uses pantry staples and affordable ingredients.
Kid-Approved: The cheesy, creamy texture makes it appealing to even the pickiest eaters.
Mistakes to Avoid & Solutions
Overcrowding the Slow Cooker: If you double the recipe, make sure your cooker is large enough or split it into two batches to avoid uneven cooking.
Uneven Potato Sizes: Keep potato cubes uniform—about 1/2 inch—to ensure even cooking. Undersized pieces can turn mushy; oversized ones may remain firm.
Not Draining the Corn Well: Extra liquid will water down the dish. Drain corn thoroughly.
Skipping the Cheese Divide: Adding half the cheese early ensures flavor throughout; saving some for the end gives you that melted cheesy top layer.
Removing the Lid Too Early: Each time the lid comes off, heat escapes. Trust the process and leave it sealed until the final step.
Serving and Pairing Suggestions
Serve with: Crusty bread, dinner rolls, or a simple green salad with vinaigrette to balance the richness.
Beverage Pairings: A light lager, cold iced tea, or even a glass of dry red wine.
Serving Style: Great for family-style dinners, weeknight meals, or potlucks. It scoops and holds well in warm serving dishes.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Portion into freezer-safe containers and freeze for up to 2 months.
Reheating: For best results, reheat in a covered dish in the oven at 300°F until warmed through (about 20 minutes). Microwave works too—just stir halfway through and reheat in 1-minute intervals. Add a splash of broth or water if it seems dry.
FAQs
1. Can I use frozen corn instead of canned?
Yes, just thaw and drain it before adding to prevent extra moisture.
2. What kind of potatoes work best?
Russet potatoes hold their shape and absorb flavor well. Yukon Golds are a good second option.
3. Can I substitute the cream of mushroom soup?
You can use cream of celery or cream of chicken, though it will slightly alter the flavor.
4. Is it okay to cook this on high instead of low?
Yes, but the texture may vary. Cook on high for 3 to 3.5 hours instead, and check for potato tenderness.
5. Can I add other vegetables?
Absolutely. Peas, bell peppers, or green beans can be stirred in with the corn.
Tips & Tricks
Use lean ground beef (90/10) to cut down on grease without sacrificing flavor.
Season the beef while browning for added depth, try a dash of Worcestershire sauce or paprika.
Line your slow cooker with a liner or cooking spray for easier cleanup.
Let it rest for 5–10 minutes before serving to help thicken the mixture.
Taste and tweak: Add a touch of hot sauce or smoked paprika for a little kick.
Recipe Variations
1. Cheesy Bacon Hash
Swap out half the ground beef for crumbled cooked bacon.
Use cream of potato soup instead of mushroom.
Add chopped scallions on top before serving.
2. Tex-Mex Style
Add 1/2 teaspoon cumin and 1/2 teaspoon chili powder.
Replace the cheddar with a Mexican blend cheese.
Stir in 1/2 cup salsa or diced tomatoes with green chilies before cooking.
3. Vegetarian Version
Replace ground beef with plant-based ground meat or lentils.
Use a vegetarian cream of mushroom soup.
Add chopped bell peppers and peas for color and flavor.
Final Thoughts
I’ve made this Slow Cooker Hamburger Hash on cold evenings, slow Sundays, and even brought it to church potlucks where it disappeared faster than I expected. Every time, it brings a smile, not just because it tastes good, but because it carries with it a kind of slow, grounded rhythm that I’ve come to appreciate more in this season of life.
If you ask me, meals like these are the true heart of home cooking. They remind us that food doesn’t have to be fancy to be meaningful. Sometimes all it takes is a little time, a few pantry staples, and the willingness to gather at the table. I hope this recipe becomes part of your family’s rotation, just as it’s become a quiet favorite in mine.
Let the kitchen smell like memories. Let dinner be simple, and let it be good.
Slow Cooker Hamburger Hash
Print ThisIngredients
- 1 pound ground beef
- 1 cup diced white onion
- 1.5 pounds russet potatoes, unpeeled, cut into 1/2-inch cubes
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 22 ounces cream of mushroom soup
- 1.5 cups canned corn, thoroughly drained
- 2 cups shredded sharp Cheddar cheese, divided
Instructions
Step 1: Brown the Beef and Onions
Cook ground beef and diced onion in a skillet over medium-high heat until browned and soft, about 7–9 minutes. Drain the fat.
Step 2: Prep the Potatoes
Wash and dry potatoes, leaving the skins on. Cut into 1/2-inch cubes for even cooking.
Step 3: Load the Slow Cooker
Add potatoes, beef-onion mix, cream of mushroom soup, salt, pepper, garlic powder, drained corn, and 1 cup of Cheddar to the slow cooker. Stir gently and smooth the top.
Step 4: Let It Cook
Cover and cook on low for 5 hours. Keep the lid closed the entire time.
Step 5: Add Final Cheese Layer
Sprinkle remaining 1 cup Cheddar on top. Cover and let melt for 10 minutes.
Step 6: Serve Warm
Dish into bowls and serve hot and creamy.
