Slow Cooker Hamburger Hash
A hearty and delicious meal featuring ground beef, potatoes, and cheese, perfect for family dinners and gatherings. Easy to prepare in a slow cooker.
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.
Notes
Serve hot, topped with extra cheese or chopped green onions. Pair with a salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.