This 5-ingredient slow cooker creamy ground beef hash is the kind of practical Midwestern comfort food recipe that earns a permanent place in the dinner rotation. By layering raw ground beef with potatoes, onion, cream-style soup, and evaporated milk, you get a hearty one-pot meal with very little hands-on work. As it cooks low and slow, the beef flavors the potatoes and the dairy turns into a rich, spoonable sauce that feels a bit like a cross between hamburger hash and a creamy casserole.
Serve this hash with a crisp green salad, steamed green beans, or simple buttered peas to balance the richness. It is also very good with toasted sandwich bread, biscuits, or warm dinner rolls for soaking up the creamy sauce. If you like a little brightness, a few dill pickles or a splash of hot sauce on the side wake everything up nicely.
5-Ingredient Slow Cooker Creamy Ground Beef Hash
Servings: 6
Ingredients
1 pound ground beef
Directions
1. Lightly grease the slow cooker insert. Spread the raw ground beef in the bottom, breaking it up slightly. Season with salt and black pepper.
2. Layer the sliced potatoes and onion evenly over the beef.
3. In a small bowl, stir the cream of mushroom soup and evaporated milk until smooth, then pour the mixture evenly over the potatoes and onion.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and the beef is fully cooked. Gently stir once near the end if you want a more blended hash texture.
5. Taste and adjust the seasoning, then spoon the hash into bowls and serve hot.
Variations & Tips
Cheesy finish: If you want a richer casserole-style result, stir in 1 to 1 1/2 cups shredded cheddar during the last 20 minutes of cooking, or sprinkle it over each serving.
Soup swap: Cream of celery or cream of chicken can stand in for cream of mushroom if that is what you have on hand. Each gives the hash a slightly different background flavor while keeping the same creamy texture.
Potato tip: Slice the potatoes as evenly as possible so they cook at the same rate. If your slices are thick, plan on the longer end of the cooking time.
Make-ahead note: You can peel and slice the potatoes and onion ahead of time, but keep the potatoes in cold water so they do not discolor. Drain and pat them dry before layering them in the cooker.
Seasoning boost: Because this recipe is intentionally simple, a pinch of garlic powder, paprika, or dried thyme can add more depth without changing the easy character of the dish.
