This 5-ingredient slow cooker cheesy ham hash is my go-to when we’ve got a long weekend, extra people in the house, and I don’t want to wreck the whole kitchen making breakfast or brunch. Everything goes into the slow cooker in the morning, and by the time folks wander into the kitchen, you’ve got a big basin of tender ham cubes and potatoes in a creamy, golden-yellow cheese sauce, bubbling at the edges. It’s very Midwest potluck in spirit—simple, cozy, and built to feed a crowd with almost no effort.
Serve big spoonfuls of this cheesy ham hash straight from the slow cooker with a simple green salad or sliced fresh fruit to balance the richness. Toast, English muffins, or warm dinner rolls are great for soaking up the creamy sauce. For brunch, you can set out a tray of scrambled or fried eggs and let everyone top their hash, plus hot sauce or ketchup on the side for those who like a little extra kick. If you’re serving it for a casual supper, a side of steamed green beans or a crunchy coleslaw makes it feel like a complete, comforting meal.
5-Ingredient Slow Cooker Cheesy Ham HashServings: 8-10
Ingredients
2 pounds frozen diced hash brown potatoes (plain, not seasoned)
1 1/2 pounds ham steak, cut into 1/2-inch cubes
2 (10.5-ounce) cans condensed cream of potato soup
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
Directions
Lightly grease the inside of a large slow cooker (5- to 6-quart) with nonstick spray or a thin swipe of butter to help prevent sticking and make cleanup easier.
Add the frozen diced hash brown potatoes straight from the bag into the slow cooker and spread them into an even layer. No need to thaw them first.
Scatter the cubed ham steak evenly over the potatoes so there are plenty of pale pink pieces throughout the dish.
In a medium bowl, whisk together the condensed cream of potato soup and sour cream until smooth and well combined. This mixture will look thick—that’s what you want for a rich, creamy sauce.
Pour the soup and sour cream mixture over the potatoes and ham in the slow cooker. Use a spatula or large spoon to gently fold everything together until the potatoes and ham are coated, trying not to mash the potatoes too much.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the mixture, then gently press it down just a bit so it sits in the sauce. Reserve the remaining 1/2 cup of cheese for later.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3 1/2 hours, until the potatoes are very tender, the ham cubes are hot and juicy, and the edges are bubbling and golden around the sides.
About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover again and let it melt into a glossy, golden-yellow layer. The sauce underneath should be creamy and slightly thick, with tender, pale pink ham cubes peeking through.
Once the cheese on top has melted and the hash is hot and bubbling around the edges, give it a gentle stir if you’d like a more mixed look, or leave the melted cheese blanket on top for a prettier presentation. Switch the slow cooker to WARM and serve straight from the basin, letting everyone scoop their own portions.
Variations & Tips
For picky eaters, you can use mild cheddar instead of sharp, and swap cream of potato soup for cream of chicken if that’s what your family prefers. If you like a little color, add a cup of frozen mixed peppers and onions along with the potatoes (this will technically add an ingredient, but it’s an easy way to stretch the dish). For a smokier flavor, use a smoked ham steak or stir in a small handful of crumbled cooked bacon when you add the final cheese. To lighten it up a bit, you can use light sour cream and reduced-fat cheese, though the sauce will be slightly less rich and creamy. Make sure the ham steak you’re using is fully cooked; most grocery store ham steaks are, but check the package. Keep everything refrigerated until you’re ready to assemble, and don’t let the mixture sit out at room temperature before turning on the slow cooker. Cook on LOW or HIGH as directed—avoid using a “keep warm” setting for cooking from cold, as it may not bring the dish up to a safe temperature quickly enough. Leftovers should be cooled, then stored in the refrigerator within 2 hours and eaten within 3 to 4 days. Reheat leftovers until steaming hot all the way through before serving.
