Slow Cooker Hamburger Hash (Print Version)
Savory hamburger hash slow-cooked with potatoes, corn, and cheese for a hearty family meal.
# Ingredients:
→ Base
01 -
450 g ground beef
02 -
160 g white onion, diced
03 -
680 g russet potatoes, cut into 1.25 cm cubes, skin on
→ Seasonings
04 -
0.25 tsp fine salt
05 -
0.25 tsp ground black pepper
06 -
0.5 tsp garlic powder
→ Additions
07 -
610 g cream of mushroom soup
08 -
430 g canned corn, thoroughly drained
09 -
200 g sharp Cheddar cheese, shredded, divided
# Instructions:
01 -
In a large skillet over medium-high heat, brown the ground beef with diced onion until cooked through; drain excess fat.
02 -
Rinse and pat dry the russet potatoes. Cut into 1.25 cm cubes, leaving the skin on for texture and nutrients.
03 -
Add cubed potatoes to the slow cooker. Top with the cooked beef and onion mixture. Incorporate cream of mushroom soup, salt, pepper, garlic powder, drained corn, and half the shredded cheese. Stir evenly and spread into a flat layer.
04 -
Cover and cook on low for 5 hours, keeping the lid closed throughout the cooking process for even doneness.
05 -
Remove the lid and distribute the remaining cheese over the hash. Cover again and let stand for 10 minutes to allow the cheese to melt before serving.
# Notes:
01 -
For best texture, keep the potato cubes small and uniform for even cooking.
02 -
Avoid lifting the slow cooker lid during cooking; heat loss will increase cook time.