This is yet another fantastic slow cooker recipe that everyone will enjoy. Easy to put together yet slow to cook but the result is an amazingly delicious meal for the whole family to share. Tender Potatoes, sauce, meat, corn, and cheese; these easy to find ingredients are put together in a slow cooker and cook to perfection. It’s hearty, fulfilling, and the hash turned out to be thick and flavorful which is what I’m looking for!
My husband is a fan of this slow cooker hamburger hash. The first time I made it, he gobbled on it instantly and ask for another serving. From then, this became his favorite comfort food. Try this and I’m sure your family will love this as much as we do. This is another fun recipe that you can include in your dinner menu.
Ingredients
1 lb. ground beef
1 cup of white onion, diced
¼ teaspoon of salt
¼ teaspoon of pepper
½ teaspoon of garlic powder
21.5 oz. cream of mushroom soup (two 10.75 oz. cans) do not add water
15.25 oz. can of corn, drain well
1½ lbs. russet potatoes (about 5 cups diced, cut into SMALL 1/2 inch cubes)
2 cups of shredded sharp cheese, divided
How to make Slow Cooker Hamburger Hash
Step 1: In a large skillet, brown the beef and onion over medium-high heat. Drain any excess fat.
Step 2: Wash the potatoes, then dry them. Leave the skin on and cut the potatoes in cubes. Add into the slow cooker.
Step 3: Pour the meat and onion over the potatoes. And add in the soup, salt, pepper, garlic powder, corn, and half of the cheese. Stir well.
Step 4: Evenly spread the hash into a flat layer on top.
Step 5: Cover the slow cooker. Cook the ingredients on low for 5 hours, making sure not to open the lid while cooking.
Step 6: After 5 hours, open the lid and sprinkle the remaining shredded cheese evenly on top of the hash.
Step 7: Then, again cover the slow cooker and let the cheese melt for about 10 minutes. Serve immediately. Enjoy!
Ingredients
- 1 lb. ground beef
- 1 cup of white onion, diced
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- ½ teaspoon of garlic powder
- 21.5 oz. cream of mushroom soup (two 10.75 oz. cans) do not add water
- 15.25 oz. can of corn, drain well
- 1½ lbs. russet potatoes (about 5 cups diced, cut into SMALL 1/2 inch cubes)
- 2 cups of shredded sharp cheese, divided
Instructions
Step 1: In a large skillet, brown the beef and onion over medium-high heat. Drain any excess fat.
Step 2: Wash the potatoes, then dry them. Leave the skin on and cut the potatoes in cubes. Add into the slow cooker.
Step 3: Pour the meat and onion over the potatoes. And add in the soup, salt, pepper, garlic powder, corn, and half of the cheese. Stir well.
Step 4: Evenly spread the hash into a flat layer on top.
Step 5: Cover the slow cooker. Cook the ingredients on low for 5 hours, making sure not to open the lid while cooking.
Step 6: After 5 hours, open the lid and sprinkle the remaining shredded cheese evenly on top of the hash.
Step 7: Then, again cover the slow cooker and let the cheese melt for about 10 minutes. Serve immediately. Enjoy!
