Dump canned diced potatoes over gelatinous canned corned beef, combined with 2 other ingredients, into slow cooker for a nostalgic weeknight dish that's the one everyone asks for

This slow cooker 4-ingredient poor man’s hash is the exact kind of nostalgic, no-fuss comfort food I grew up with in the Midwest. It starts with that very glamorous moment of dumping canned diced potatoes right over a slab of gelatinous canned corned beef in the slow cooker, then adding just two more pantry ingredients to bring it all together. It’s budget-friendly, uses all shelf-stable items, and quietly simmers away while you’re at work. By the time you’re ready for dinner, you’ve got a cozy, salty, stick-to-your-ribs hash that tastes like something your grandparents might have made, and it’s somehow the dish everyone ends up asking for the recipe to.

Serve this hash hot, straight from the slow cooker, with a fried or soft-scrambled egg on top and a side of buttered toast or biscuits. It’s also great spooned into bowls with a handful of shredded cheddar and a splash of hot sauce. For something a little fresher, add a simple side salad with a tangy vinaigrette or some sliced tomatoes and cucumbers to cut through the richness. Leftovers reheat well and make an easy next-day breakfast burrito filling with tortillas and a little cheese.

Servings: 4

2 (12-ounce) cans gelatinous corned beef

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of oil to help with cleanup.

Open the cans of gelatinous corned beef and use a spoon or spatula to scoop the contents into the bottom of the slow cooker. Break it up slightly with the spoon, but don’t worry about getting it perfectly crumbled; it will break down more as it cooks.

Sprinkle the finely chopped onion evenly over the corned beef in the slow cooker.

Pour the drained canned diced potatoes over the top of the corned beef and onions, spreading them out in an even layer. This should look just like that classic process shot: hands dumping canned diced potatoes over the gelatinous canned corned beef in the slow cooker on your kitchen counter.

Pour the beef broth evenly over everything in the slow cooker. Do not stir; leaving the layers helps the potatoes stay a bit more intact while the corned beef melts down underneath.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the onions are soft, the potatoes are tender, and the corned beef has broken down and combined with the potatoes into a hash-like mixture.

Once cooked, use a large spoon to gently stir everything together, breaking up any larger pieces of corned beef and folding the potatoes through until it looks like a cohesive hash. Taste and add a pinch of salt and black pepper if needed, keeping in mind that canned corned beef is already salty.

Serve the hash hot straight from the slow cooker. If you like it a little crispier, you can scoop portions into a hot skillet with a bit of oil and pan-fry for a few minutes to get browned edges before serving.

To stretch this meal further, you can add another can of drained diced potatoes or a cup of frozen diced hash browns right on top of the corned beef before cooking. For a slightly less salty version, look for reduced-sodium canned corned beef and stick with low-sodium broth. If you want more flavor without extra ingredients, add plenty of black pepper and a shake of dried parsley or garlic powder from your pantry. For a cheesy twist, sprinkle 1 to 2 cups of shredded cheddar or Colby Jack over the hash during the last 15 minutes of slow cooking, then cover again until melted. If your family likes a little heat, serve with hot sauce or stir in a small can of diced green chiles along with the onions. Food safety tips: Keep canned corned beef and canned potatoes stored in a cool, dry pantry and check the expiration dates before using. Do not use any cans that are bulging, rusted through, or badly dented, as this can be a sign of spoilage. Once opened, transfer any unused corned beef or hash leftovers to an airtight container and refrigerate within 2 hours; use within 3 to 4 days. Reheat leftovers to at least 165°F, and if you’re reheating in a skillet, make sure the hash is steaming hot all the way through before serving.