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Slow Cooker Hamburger Hash

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Slow Cooker Hamburger Hash

Description

Slow Cooker Hamburger Hash is a hearty, comforting, and budget-friendly meal that’s perfect for busy families. Made with tender potatoes, seasoned ground beef, sweet corn, onions, and plenty of melted cheddar cheese, this slow cooker classic is packed with rich, homestyle flavour in every bite. Everything cooks low and slow, allowing the potatoes to become perfectly tender while the beef absorbs the savoury seasonings and creamy sauce. The result is a warm, satisfying dinner that’s simple to prepare and requires very little hands-on effort. Whether you’re feeding a hungry family after a long day or preparing an easy meal for a weekend gathering, this recipe delivers comfort and convenience in one pot. The creamy cheese melts beautifully over the beef and potatoes, creating an irresistible texture that everyone loves. Serve it with warm dinner rolls, a crisp green salad, or steamed vegetables for a complete meal. Leftovers reheat wonderfully, making this recipe an excellent choice for meal prep and quick lunches throughout the week. If you’re looking for an easy slow cooker dinner that’s filling, cheesy, and guaranteed to become a family favourite, this Slow Cooker Hamburger Hash belongs on your menu.

Ingredients For the Hash

  • 2 pounds lean ground beef
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 medium white onion, diced
  • 1½ cups frozen corn
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil

For the Creamy Sauce

  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt

For Garnish

  • Fresh parsley, chopped
  • Extra shredded cheddar cheese
  • Cracked black pepper

Step-by-Step Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
  3. Drain any excess grease and set the beef aside.
  4. Lightly grease the inside of a 6-quart slow cooker.
  5. Add the cubed potatoes to the bottom of the slow cooker.
  6. Sprinkle the diced onion, minced garlic, and frozen corn evenly over the potatoes.
  7. Add the cooked ground beef on top.
  8. In a medium bowl, whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  9. Pour the sauce evenly over the beef and potatoes.
  10. Gently stir just enough to combine the ingredients without breaking the potatoes.
  11. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender.
  12. Sprinkle the shredded cheddar cheese over the top during the last 20 minutes of cooking.
  13. Cover again until the cheese is completely melted.
  14. Stir gently before serving if desired.
  15. Garnish with chopped parsley, extra cheddar cheese, and freshly cracked black pepper.
  16. Serve hot with crusty bread, biscuits, or a fresh side salad.

Tips, Notes & Q&A

  • Yukon Gold potatoes stay tender and creamy without becoming mushy.
  • Browning the beef before adding it to the slow cooker develops a richer flavour.
  • Freshly grated cheddar melts much more smoothly than pre-shredded cheese.
  • Add diced bell peppers, mushrooms, or peas for extra vegetables.
  • Pepper Jack cheese can be used instead of cheddar for a spicy version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled portions for up to 2 months and thaw overnight before reheating.
  • Reheat with a splash of beef broth or milk to keep the sauce creamy.
    Can I prepare this ahead of time?
    Yes. Assemble all the ingredients in the slow cooker insert the night before, refrigerate, and start cooking the next day.
    Can I use frozen diced potatoes?
    Absolutely. Frozen hash browns or diced potatoes work well and help reduce prep time.
    Can I substitute the soup?
    Yes. Cream of chicken or cream of celery soup are both excellent alternatives.

Servings & Nutrition

Servings: 8
Approximate Nutrition Per Serving

  • Calories: 485
  • Protein: 29g
  • Carbohydrates: 29g
  • Fat: 28g
  • Saturated Fat: 12g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 760mg
  • Calcium: 22% DV
  • Iron: 20% DV

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