Why You’ll Love This Recipe

• Minimal stovetop work: You only need the skillet to brown the ground beef and onion before slow cooking.
• Hearty ingredients: Ground beef and 1.5 pounds of russet potatoes give this meal plenty of substance.
• Thick and creamy: Two cans of cream of mushroom soup create the creamy sauce without requiring extra water.
• Simple seasoning: Garlic powder, salt and pepper provide an uncomplicated savory flavor profile.
• Easy slow cooker method: Once the beef is browned and everything goes into the crockpot, the remaining cooking happens on LOW.
• Everyday pantry ingredients: Canned corn and condensed soup make the ingredient list especially convenient.
• Comfort-food texture: The finished dish has a thick, casserole-style consistency rather than a brothy texture.

Ingredients

• 1 lb ground beef
• 1 cup white onion, diced
• 1.5 lbs russet potatoes, cut into small cubes
• 2 cans cream of mushroom soup
• 1 can corn, drained
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Ingredient Notes

Ground Beef

Brown the ground beef before it goes into the slow cooker. The recipe also specifically calls for draining the grease after browning rather than adding it to the crockpot.

White Onion

One cup of diced white onion cooks with the ground beef during the initial skillet step. This gives the onion a head start before the long slow-cooking stage.

Russet Potatoes

Use 1.5 pounds of russet potatoes cut into small cubes. The finished potatoes should be tender after slow cooking, so keeping the pieces relatively small helps them suit the casserole-style dish described in the recipe.

Cream of Mushroom Soup

Two cans of cream of mushroom soup provide the creamy sauce. A specific can size was not supplied, so no ounce measurement has been added.

Corn

The recipe uses one can of corn. Drain it before adding it to the slow cooker as directed.

Garlic Powder, Salt and Pepper

The seasoning stays simple: 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. These are added to the slow cooker with the remaining ingredients.

No Additional Water

This is an important part of the supplied method. Do not add extra water. The cream of mushroom soup is intended to create the creamy sauce without additional water.

Equipment

• Slow cooker
• Skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander or another suitable method for draining the corn

How to Make Hamburger Potato Hash

1. Brown and Drain

Quickly brown the ground beef and onion in a skillet. Drain the grease before transferring the mixture to the slow cooker.

2. Load the Slow Cooker

Add the browned beef and onion, cubed russet potatoes, cream of mushroom soup, drained corn, garlic powder, salt and pepper to the crockpot.

3. Do Not Add Extra Water

Do not add any extra water. The cream of mushroom soup creates the creamy sauce on its own.

4. Slow Cook

Cover and cook on LOW for 6–8 hours, or until the potatoes are tender.

Tips for the Best Results

• Brown the beef first: The original method specifically starts by browning the ground beef with the onion.
• Drain the grease: Remove the excess grease before transferring the beef and onion to the crockpot.
• Cut the potatoes into small cubes: Follow the supplied preparation so the potato pieces are suited to the slow cooker method.
• Drain the corn: The ingredient list specifically calls for drained canned corn.
• Skip the extra water: Adding water would work against the thick, creamy consistency described in the original recipe.
• Use LOW: The supplied cooking method specifies the LOW slow cooker setting.
• Check the potatoes for doneness: The 6–8 hour range is accompanied by a clear texture cue: the potatoes should be tender.

Common Mistakes to Avoid

• Skipping the browning step: Brown the beef and onion in a skillet before they go into the slow cooker.
• Leaving excess grease in the beef: Drain it as directed before assembling the dish.
• Cutting the potatoes into very large pieces: The recipe specifically calls for small cubes.
• Forgetting to drain the corn: Drain the canned corn before adding it.
• Adding water: The original directions explicitly say not to add extra water because the soup forms the sauce.
• Stopping before the potatoes are tender: Use potato tenderness, rather than the clock alone, as the final doneness cue.

Substitutions and Variations

No substitutions or variations were included with the original Hamburger Potato Hash recipe. The supplied version uses ground beef, white onion, russet potatoes, cream of mushroom soup, corn, garlic powder, salt and pepper.

Other condensed soups, vegetables, cheeses or seasonings could change the dish, but those would be personal variations rather than part of the original recipe.

Serving Suggestions

This Hamburger Potato Hash is designed as a hearty, casserole-style meal and can be served hot in bowls on its own.

If you want something alongside it, a simple green salad or steamed green vegetables would provide contrast to the creamy beef and potato mixture. These are general serving suggestions and are not part of the original recipe.

Storage and Reheating

Specific storage and reheating instructions were not supplied with the original recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What is Hamburger Potato Hash?

This version is a slow cooker dish made with ground beef, diced onion, russet potatoes, cream of mushroom soup and corn. It cooks into a thick, creamy, casserole-style meal.

Do I need to brown the ground beef first?

Yes. Brown the ground beef with the onion in a skillet before transferring it to the slow cooker.

Should I drain the ground beef?

Yes. The original directions specifically call for draining the grease after browning.

What kind of potatoes should I use?

The recipe calls for 1.5 pounds of russet potatoes.

How should I cut the potatoes?

Cut the russet potatoes into small cubes before adding them to the crockpot.

Should I drain the corn?

Yes. Use one can of drained corn.

Do I add water to Hamburger Potato Hash?

No. The original recipe specifically says not to add extra water. The cream of mushroom soup provides the creamy sauce.

What slow cooker setting should I use?

Cook this recipe on LOW.

How long does Hamburger Potato Hash cook?

The supplied cooking range is 6–8 hours on LOW.

How do I know when it is ready?

The potatoes should be tender. That is the specific doneness cue included with the recipe.

Is this supposed to be soupy?

The original description characterizes the finished dish as thick and casserole-style, with cream of mushroom soup creating the sauce.

How many servings does it make?

A specific serving yield was not supplied, so this article does not assign one.

Related Recipes

• Slow Cooker Recipes
• Ground Beef Recipes
• Potato Recipes
• Comfort Food Recipes
• Easy Dinner Recipes

Recipe Card: Slow Cooker Hamburger Potato Hash

Ingredients

• 1 lb ground beef
• 1 cup white onion, diced
• 1.5 lbs russet potatoes, cut into small cubes
• 2 cans cream of mushroom soup
• 1 can corn, drained
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Quickly brown the ground beef and onion in a skillet. Drain the grease.
2. Add the browned beef and onion, cubed potatoes, cream of mushroom soup, drained corn, garlic powder, salt and pepper to the crockpot.
3. Do not add any extra water. The cream of mushroom soup creates the creamy sauce on its own.
4. Cover and cook on LOW for 6–8 hours, or until the potatoes are tender.

Recipe Notes

• Brown the beef and onion before slow cooking.
• Drain the excess beef grease.
• Cut the russet potatoes into small cubes.
• Drain the canned corn before adding it.
• Do not add extra water.
• Cook on LOW for 6–8 hours and use tender potatoes as the doneness cue.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe.