Slow Cooker Hamburger Hash

Name: Slow Cooker Hamburger Hash
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: American
Ingredients: 1 1/2 pounds ground beef; 1 medium onion, chopped; 4 cups peeled and diced potatoes; 1 can (10.5 oz) cream of mushroom soup; 1 cup shredded cheddar cheese; 1/2 cup whole milk; 1 teaspoon garlic powder; Salt and black pepper, to taste; 1/2 teaspoon paprika (optional); Cooking spray or butter, for greasing slow cooker

Recipe by Jordan Avery · Updated October 2025

Slow Cooker & Crockpot Burger

There's something undeniably comforting about a slow cooker full of tender ground beef, crisp potatoes, and gooey melted cheese all simmering together. This Hamburger Hash is the ultimate weeknight hero-minimal hands-on time, maximum flavor, and a dish that disappears fast no matter the occasion. It's the kind of meal that smells like home, tastes like nostalgia, and satisfies every last bite. Perfect for busy families, game day gatherings, or even a cozy solo dinner.

What Makes This Recipe Special

The secret to rich, cohesive flavor is combining the beef with the cream of mushroom soup mixture *after* browning, not before-this builds layers of savory depth.
Layering the potatoes at the bottom of the slow cooker ensures they cook evenly and soak up the beefy juices without turning mushy.
Cheese melting on top just before serving guarantees a velvety blanket of cheddar instead of a rubbery layer.
Using whole milk in the soup mixture adds subtle richness that skim milk just can't deliver.

⏱ 75 mins

American

Servings 5

Ingredients

1 1/2 poundsground beef

1 mediumonion, chopped

4 cupspeeled and diced potatoes

1 can(10.5 oz) cream of mushroom soup

1 cupshredded cheddar cheese

1/2 cupwhole milk

1 teaspoongarlic powder

Salt and black pepper, to taste

1/2 teaspoonpaprika (optional)

Cooking spray or butter, for greasing slow cooker

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

In a large skillet over medium heat, cook ground beef with chopped onion until beef is fully browned and onions turn soft. Drain excess fat.

In a separate bowl, combine cream of mushroom soup, whole milk, garlic powder, salt, black pepper, and paprika if using. Stir until well blended.

Lightly grease the inside of the slow cooker with cooking spray or butter to prevent sticking.

Place diced potatoes in an even layer at the bottom of the slow cooker. Top with the cooked beef and onion mixture, ensuring an even distribution.

Pour the prepared soup mixture evenly over the beef and potatoes.

Cover and cook on high for 45 to 60 minutes, or until potatoes are fork-tender.

Sprinkle shredded cheddar cheese evenly over the top. Cover and allow cheese to melt for 5 minutes before serving.

Essential Tips

Brown beef well

Take the extra 2-3 minutes to fully brown the ground beef and onion-this builds the base flavor and removes excess fat for a cleaner-tasting dish.

Cut potatoes evenly

Aim for ½-inch cubes so they cook uniformly and don't turn to mush. Par-cooking the potatoes for 5 minutes in boiling water can speed up the process if you're short on time.

Add liquid carefully

Don't drown the potatoes-measure the soup mixture before adding and adjust if your potatoes are extra starchy. Too much liquid can make the hash watery.

Use a nonstick liner

Line your slow cooker with parchment paper or use a slow cooker bag to prevent sticking and make cleanup a breeze.

Rest before serving

Let the hash sit uncovered for 5 minutes after cooking to allow the flavors to meld and the cheese to set slightly.

Smart Swaps & Variations

Turkey or Chicken Hash Swap ground beef for 1½ pounds of ground turkey or chicken. Use low-sodium broth instead of cream of mushroom soup and add ½ tsp poultry seasoning for depth.

Spicy Southwestern Hash Replace cream of mushroom soup with 1 cup of mild green enchilada sauce and add 1 diced bell pepper and 1 tsp cumin. Top with pepper jack cheese and green onions.

Vegetarian Hash Use 1½ cups cooked lentils or finely chopped mushrooms instead of beef. Swap whole milk for unsweetened almond milk and use vegan cheddar if desired.

What to Serve With This

Warm cornbread or biscuits, perfect for soaking up every last bit of savory hash.
A crisp green salad with a tangy vinaigrette to cut through the richness.
Pickled jalapeños and sour cream for a cool, spicy contrast.
Iced tea or a cold glass of milk to balance the hearty flavors.

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The hash will thicken as it cools-loosen with a splash of milk or broth when reheating.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid the microwave to prevent the cheese from becoming grainy.

Expert Chef Tips

For extra caramelization, transfer the cooked hash to a skillet after the slow cooker cycle and crisp the top under the broiler for 2-3 minutes before adding cheese.
Add a dash of Worcestershire sauce to the soup mixture for a subtle umami punch that enhances the beefy flavor.
Use Yukon Gold or red potatoes for a creamier texture and slightly sweeter taste than russets.

Equipment You’ll Need

Large skillet (for browning beef and onions)
Slow cooker (6-quart or larger)
Chef's knife and cutting board
Mixing bowl (for soup mixture)

Nutritional Benefits

A single serving (about 1.5 cups) provides approximately 500 calories, making it a satisfying, protein-rich meal.
The dish offers 30g of protein per serving, supporting muscle maintenance and satiety.
Using whole potatoes provides fiber (3g per serving), aiding digestion and gut health.
The cream of mushroom soup adds saturated fat, so pairing with a side salad balances the meal.

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Frequently Asked Questions

Can I make this recipe in the Instant Pot instead of a slow cooker?

Yes! Use the sauté function to brown the beef and onion, then add everything to the Instant Pot (except cheese). Pressure cook on high for 10 minutes with a natural release. Stir in cheese and let it melt before serving.

My potatoes aren't tender after 60 minutes. What's wrong?

Potatoes vary in density. Try par-cooking them for 5 minutes in boiling water before adding to the slow cooker, or extend the cook time by 15-20 minutes on high.

Can I use low-fat milk or Greek yogurt instead of whole milk?

You can, but the texture may suffer. Whole milk adds creaminess and richness. If using Greek yogurt, thin it with a little water to maintain consistency.

How do I make this ahead for meal prep?

Prepare the hash up to the cheese step, let it cool, and store in the fridge for up to 3 days. Reheat in the slow cooker on low for 1 hour, then add cheese and melt before serving.

Can I freeze Hamburger Hash?

Yes! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Freezing may soften the potatoes slightly.

What kind of cheese melts best in this dish?

Mild to medium cheddar is ideal for its meltability and flavor balance. Avoid pre-shredded cheese with anti-caking agents, as they don't melt smoothly. Freshly shredded is best.

Can I add veggies like carrots or celery?

Absolutely! Dice ½ cup of carrots or celery and sauté them with the onion for added texture and nutrition. Reduce the potatoes slightly to keep the ratio balanced.

Why does my hash taste bland even after cooking?

This often happens if the beef isn't browned enough or if the soup mixture lacks salt. Taste the soup mixture before adding it to the slow cooker and adjust seasoning with salt, pepper, or a pinch of MSG for umami.