Slow-Cooker Hamburger Hash
If you’ve ever come home exhausted, kicked off your shoes, and realized you still have to figure out dinner, you’re not alone. Some days just ask too much. And while I love a solid takeout situation as much as the next person, there’s something better about having something already waiting for you that tastes like comfort, warmth, and cheese-covered joy.
Enter: this hamburger hash. It’s everything a home-cooked meal should be. Hearty, simple, and no one’s going to guess it was tossed together in minutes before your second cup of coffee even kicked in. You just dump, stir, cover, and walk away. And yes, that’s pretty much the energy I’m here for right now.
It’s a slow-cooker recipe that feels like it was made in a cast iron skillet by your Midwestern grandma who just knew you were coming over hungry. But you get to do it without standing over the stove and questioning your life choices.
Let’s get into it.
What You’ll Need
Here’s the full ingredient lineup. Nothing fancy. All stuff you can get from a regular grocery store without wandering into the specialty aisle and questioning your budget.
| Ingredient | Amount |
|---|---|
| Ground beef | 1 lb |
| Yellow onion, diced | 1 cup |
| Russet potatoes, peeled and diced | About 5 cups (1½ lbs) |
| Cream of mushroom soup | 2 cans (10.75 oz each) |
| Canned corn, drained | 1 can (15.25 oz) |
| Shredded sharp cheddar cheese | 2 cups, divided |
| Garlic powder | ½ tsp |
| Salt | ¼ tsp |
| Black pepper | ¼ tsp |
You don’t need to measure perfectly here. Just get close. It’s that kind of recipe.
Tools You’ll Need
This is the part where we keep it minimal. You’re not assembling IKEA furniture.
- A cutting board + sharp knife
- Large skillet for browning
- Slow cooker (6-quart or larger)
- Spatula or wooden spoon
- Measuring cups and spoons
- Cheese grater (if shredding fresh cheese)
Instructions
1. Brown the beef and onion
Heat a skillet over medium heat. Toss in the ground beef and diced onion. Cook until the beef is fully browned and the onions are soft and slightly golden. Drain off any excess fat so your final dish doesn’t feel like it needs to be sipped, not spooned.
2. Build your slow-cooker base
Spray your slow cooker with a little nonstick spray. This helps everything slide out easier later and makes clean-up less of a crime scene.
Add the diced potatoes, drained corn, both cans of cream of mushroom soup, garlic powder, salt, pepper, and one cup of your shredded cheddar cheese. Stir to coat everything in that creamy soup mix.
3. Add the beef
Now dump in your browned beef and onion mixture. Give it all a good stir to combine. You’re not looking for perfection, just mix it well enough that there are no big soup clumps anywhere.
4. Set and forget
Put the lid on. Set your slow cooker to LOW and cook for 5 hours. That’s it. Don’t peek. Every time you lift the lid, you lose steam and increase your cook time.
5. Final cheese layer
Ten minutes before serving, sprinkle that remaining 1 cup of cheddar cheese right over the top. Cover again and let it melt into a gooey, cheesy topping.
Pro Tips
1. Don’t skip the browning step
I know it’s tempting to just dump raw beef into the slow cooker and walk away, but browning the meat first adds SO much flavor and keeps your dish from getting greasy.
2. Even potato cubes = even cooking
Try to dice your potatoes around ½ inch. Bigger chunks may stay firm while smaller ones go mushy. A little consistency here goes a long way.
3. Use fresh cheddar
Yes, the bagged stuff is convenient, but shredding it yourself gives you a smoother melt and stronger flavor. It makes a difference. I promise.
4. Season to your taste
Start with the seasoning in the recipe, but feel free to tweak. Add a pinch of paprika or a dash of Worcestershire sauce if you want a little something extra.
5. Let it rest
After cooking, let the hash sit uncovered for about 5 minutes. It thickens up a bit and the flavors settle in. Worth the wait.
Substitutions and Variations
This recipe is super forgiving. Here’s how you can switch things up:
| If you don’t have… | Try this instead |
|---|---|
| Ground beef | Ground turkey, chicken, or a plant-based meat alternative |
| Russet potatoes | Yukon Golds, red potatoes, or even frozen hash browns (cut down cook time by 30-60 min) |
| Cream of mushroom soup | Cream of chicken, celery, or even a homemade roux-based sauce |
| Canned corn | Frozen corn or mixed vegetables |
| Sharp cheddar | Monterey Jack, Colby, or a cheese blend of your choosing |
You can also spice things up with green chilies, chopped bell pepper, or hot sauce. It’s your meal, not a museum exhibit. Make it yours.
Make-Ahead Tips
Want to plan ahead and have your future self thank you?
- Brown the beef and chop your onions and potatoes the night before. Store them separately in airtight containers in the fridge.
- In the morning, toss everything in the slow cooker, stir, and go live your life.
This recipe is great for busy weekdays, or even meal prep Sundays if that’s your vibe.
Additional Details
Nutritional Breakdown (Approximate per serving)
This is based on 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~23g |
| Carbs | ~30g |
| Fat | ~22g |
| Fiber | ~3g |
Diet-Friendly Options:
- Low-carb? Swap potatoes for cauliflower chunks.
- Gluten-free? Use a gluten-free cream of mushroom soup.
- Vegetarian? Use plant-based ground “beef” and a mushroom-based cream alternative.
- Dairy-free? Use a dairy-free shredded cheese and skip the cream of mushroom for a coconut milk-based sauce thickened with cornstarch.
Meal Pairing Suggestions
- Serve with a simple green salad for a lighter contrast.
- Garlic toast or a warm dinner roll makes it feel extra cozy.
- A dill pickle on the side cuts the richness in a satisfying way (trust me on this one).
Leftovers and Storage
This dish stores and reheats like a champ.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Cool completely, then portion into containers. Freeze for up to 2 months.
- Reheating: Microwave works fine. Or reheat in a skillet over medium-low heat with a splash of broth or water to loosen it up.
If you find it thickens a lot after storing, just stir in a spoonful of sour cream or milk before reheating.
FAQ
Can I use raw beef in the slow cooker?
Technically yes, but you’ll miss out on flavor and risk greasy texture. Always better to brown it first.
Can I make this in the oven?
Yes. Mix everything together in a 9×13 dish, cover with foil, and bake at 375°F for about 45–50 minutes. Add cheese on top in the last 10.
Can I double this recipe?
You can, but make sure your slow cooker is big enough. You’ll also want to stir once midway through cooking to help the heat distribute.
Why are my potatoes still firm?
They were probably cut too large. Make sure they’re evenly diced and that your slow cooker is truly on LOW.
Can I use sweet potatoes?
Yes! They’ll add a slightly sweeter, earthier taste that plays really well with the cheese and beef.
Wrap Up
This Slow-Cooker Hamburger Hash is one of those recipes that quietly becomes a staple. It’s low-effort, filling, and has that cozy, homemade taste we all secretly want after a long day. Plus, it’s a crowd-pleaser that doesn’t ask you to be a five-star chef.
Try it out. Add your twist. And if you make it, I’d seriously love to hear how it went—drop your tips, questions, or even a photo in the comments. Did you add hot sauce? Sub in sweet potato? I’m nosy like that.
Go make this. Your future self is already excited.
