SLOW COOKER HAMBURGER HASH

SLOW COOKER HAMBURGER HASH 1 lb. ground beef 1 cup diced white onion 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. onion powder 2 (10.75-oz) cans cream of mushroom soup, do not add water 1 (15.25-oz.) can whole kernel corn, drained very well 1 1/2 lbs. russet potatoes (5 cups diced) 1 (8-oz.) pkg. sharp cheddar cheese shredded (about 2 cups) Slow Cooker Size: 6-quart oval Brown the beef and onion together in a large skillet over medium-high heat. When the meat has cooked through, drain the drippings. Add the salt, pepper, and onion powder to the beef and onions. Stir in the cream of mushroom soup, and the drained corn. Set aside off the heat. Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat mixture from the pan over the potatoes, stir. Pat the potatoes and meat mixtures down into an even layer. Cover and cook on LOW for 4-5 hours without opening the lid during the cooking time. Add the shredded cheese evenly over the hash. Cover and let the cheese melt for about 5 minutes.