Slow Cooker Hamburger Hash Stack (Print version)

A hearty slow cooker dinner with browned hamburger, tender potatoes, corn, tomatoes, and a thick layer of melted cheddar.

# Ingredients:

For the beef layer

01 - 1 1/2 lb (680 g) lean ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon kosher salt
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon chili powder

For the potato stack

09 - 2 lb (900 g) baby gold potatoes, sliced 1/8 inch thick
10 - 1 1/2 cups (240 g) frozen corn
11 - 1 can (10 oz or 284 g) diced tomatoes with green chiles, undrained
12 - 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
13 - 1/2 cup (120 ml) beef broth
14 - 1/2 cup (120 g) sour cream
15 - 2 cups (225 g) shredded sharp cheddar cheese, divided
16 - 2 tablespoons sliced green onions, for serving

# Instructions:

01 - Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking the meat into crumbles, until no pink remains. Drain well, then stir in garlic, Worcestershire sauce, salt, paprika, pepper, and chili powder for 30 seconds.
02 - In a bowl, whisk together the diced tomatoes with green chiles, condensed soup, beef broth, and sour cream until combined.
03 - Grease a 6-quart slow cooker. Add one third of the sliced potatoes, half of the beef, half of the corn, one third of the sauce, and 1/2 cup cheddar. Repeat, then finish with remaining potatoes and sauce.
04 - Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the potatoes are tender when pierced with a knife. Avoid lifting the lid during cooking.
05 - Sprinkle the remaining 1 cup cheddar over the top. Cover and cook for 10-15 minutes longer, until melted.
06 - Turn off the slow cooker and let the hash stack rest uncovered for 10 minutes. Scoop into bowls and top with sliced green onions.

# Good to know:

01 - Use a 6-quart slow cooker for even layers.
02 - Slice potatoes evenly so they finish at the same time.
03 - Leftovers keep refrigerated for 3-4 days.

Back