Ingredients
– 1 lb. ground beef
– 1 cup white onion, diced
– 1/4 tsp. salt
– 1/4 tsp. pepper
– 1/2 tsp. garlic powder
– 21.5 oz. cream of mushroom soup (two 10.75 oz. cans, no added water)
– 15.25 oz. can corn, drained
– 1 1/2 lbs. russet potatoes (about 5 cups diced into small 1/2 inch cubes, skin on)
– 2 cups shredded sharp cheddar cheese, divided
Instructions
1-First, brown the ground beef and diced white onion in a large skillet over medium-high heat, then drain the fat. This step adds depth to the dish and makes it more enjoyable.
2-Next, wash, dry, and dice the potatoes before adding them to the slow cooker.
3-Then, add the cream of mushroom soup, drained corn, half of the shredded cheddar cheese, salt, pepper, and garlic powder to the slow cooker. Pour the browned ground beef and onion over the mixture and stir everything until well combined. Spread it into a flat layer, cover, and cook on low for 5 hours without opening the lid.
4-After cooking, sprinkle the remaining shredded cheddar cheese evenly over the hash, cover, and let it melt for about 10 minutes. Finally, serve it hot for the best experience.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use russet potatoes for best texture; red or gold potatoes are good alternatives.
🍖 Choose leaner ground beef to reduce fat content.
🧀 Shred sharp cheddar cheese fresh for better melting and flavor.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 387
- Sugar: 2g
- Sodium: 373mg
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 88mg