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.