Slow Cooker Hamburger Hash
why make this recipe
Slow Cooker Hamburger Hash is a hearty and delicious meal that’s perfect for any day of the week. It combines the comforting flavors of ground beef, potatoes, and cheese in a simple dish. The slow cooker makes it easy to prepare, allowing you to set it and forget it while it cooks to perfection. This dish is not only tasty but also filling and can feed a crowd, making it ideal for family dinners or gatherings.
how to make Slow Cooker Hamburger Hash
Ingredients :
- 450 g ground beef
- 160 g white onion, diced
- 680 g russet potatoes, cut into 1.25 cm cubes, skin on
- 0.25 tsp fine salt
- 0.25 tsp ground black pepper
- 0.5 tsp garlic powder
- 610 g cream of mushroom soup
- 430 g canned corn, thoroughly drained
- 200 g sharp Cheddar cheese, shredded, divided
Directions :
- In a large skillet over medium-high heat, brown the ground beef with diced onion until cooked through; drain excess fat.
- Rinse and pat dry the russet potatoes. Cut them into 1.25 cm cubes, leaving the skin on for added texture and nutrients.
- Add the cubed potatoes to the slow cooker. Top them with the cooked beef and onion mixture.
- Incorporate the cream of mushroom soup, salt, pepper, garlic powder, drained corn, and half of the shredded cheese. Stir evenly and spread the mixture into a flat layer.
- Cover and cook on low for 5 hours, keeping the lid closed throughout for even doneness.
- After 5 hours, 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.
how to serve Slow Cooker Hamburger Hash
Serve the Hamburger Hash hot, straight from the slow cooker. You can top it with extra cheese or even some chopped green onions for added color and flavor. Pair it with a simple salad or crusty bread for a complete meal.
how to store Slow Cooker Hamburger Hash
To store any leftovers, let the Hamburger Hash cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat in the microwave or on the stove until warmed through.
tips to make Slow Cooker Hamburger Hash
- For extra flavor, consider adding some spices like paprika or chili powder.
- You can mix in other vegetables, like bell peppers or peas, to add variety.
- Be careful not to skip rinsing the potatoes; this helps remove extra starch and keeps the texture nice.
variation
You can easily modify this recipe by swapping the ground beef for ground turkey or chicken for a lighter option. Also, try using different types of soup, such as cream of chicken, for a new twist.
FAQs
Can I make Hamburger Hash without a slow cooker?
Yes! You can cook it on a stovetop in a large pot. Just be sure to keep an eye on it and stir regularly.
Can I use frozen potatoes?
Yes, frozen diced potatoes work well. Just add them directly to the slow cooker without thawing.
Is it possible to make this vegetarian?
Absolutely! You can use plant-based ground meat and vegetable broth instead of cream of mushroom soup for a delicious vegetarian version.
Slow Cooker Hamburger Hash
Ingredients
Main Ingredients
- 450 g ground beef Use lean ground beef for a healthier option.
- 160 g white onion, diced Adds flavor to the dish.
- 680 g russet potatoes, cut into 1.25 cm cubes, skin on Rinsed and patted dry for better texture.
Seasonings and Soup
- 0.25 tsp fine salt Adjust to taste.
- 0.25 tsp ground black pepper Add more for extra heat.
- 0.5 tsp garlic powder For additional flavor.
- 610 g cream of mushroom soup Can substitute with cream of chicken.
- 430 g canned corn, thoroughly drained Provides sweetness and texture.
- 200 g sharp Cheddar cheese, shredded, divided Use half for melting on top.
Instructions
Preparation
- In a large skillet over medium-high heat, brown the ground beef with diced onion until cooked through; drain excess fat.
- Rinse and pat dry the russet potatoes. Cut them into 1.25 cm cubes, leaving the skin on for added texture and nutrients.
Cooking
- Add the cubed potatoes to the slow cooker. Top them with the cooked beef and onion mixture.
- Incorporate the cream of mushroom soup, salt, pepper, garlic powder, drained corn, and half of the shredded cheese. Stir evenly and spread the mixture into a flat layer.
- Cover and cook on low for 5 hours, keeping the lid closed throughout for even doneness.
- After 5 hours, 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.
