Slow Cooker Hamburger Hash with Potatoes and Cheese (Print version)
A hearty slow cooker hamburger hash with browned beef, tender potatoes, corn, creamy sauce, and melted cheddar.
# Ingredients:
For the hash
01 -
1 lb (450 g) lean ground beef
02 -
1 medium yellow onion, diced
03 -
1 1/2 lb (680 g) russet potatoes, scrubbed and cut into 1/2-inch cubes
04 -
1 can (15 oz / 425 g) corn, drained
05 -
2 cans (10.5 oz / 298 g each) condensed cream of mushroom soup
06 -
1/3 cup (80 ml) milk
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon smoked paprika
11 -
2 cups (225 g) shredded sharp cheddar cheese, divided
For serving
12 -
2 green onions, thinly sliced
13 -
Sour cream or hot sauce, optional
# Instructions:
01 -
Cook the ground beef and onion in a skillet over medium-high heat for 6-8 minutes, breaking the meat into small crumbles, until no pink remains. Drain excess fat.
02 -
Add the diced potatoes, drained corn, condensed soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of cheddar to a 6-quart slow cooker. Stir to coat the potatoes.
03 -
Stir the browned beef and onion into the potato mixture. Spread everything into an even layer so the potatoes cook at the same pace.
04 -
Cover and cook on low for 5-6 hours, or until the potatoes are fork-tender. Avoid opening the lid during the first 4 hours.
05 -
Sprinkle the remaining 1 cup cheddar over the hash. Cover and cook for 10-15 minutes longer, just until melted.
06 -
Let the hash rest uncovered for 5 minutes. Serve warm with green onions, sour cream, or hot sauce if desired.
# Good to know:
01 -
Use a 6-quart slow cooker for even cooking.
02 -
Cut potatoes into small, even cubes so they soften on schedule.
03 -
Best served hot right after the cheese melts.