Long Weekend Comfort: Just 5 ingredients. I make it when I want a hearty morning dish handled hours ahead while I sleep in on a holiday weekend.

This little slow cooker starch is the kind of thing I lean on for long weekends when the house is quiet and I’d rather stay in my robe than fuss at the stove. It’s built on frozen diced hash browns, the same kind my mother started buying when the potato harvest was poor one year and everyone was too tired to peel. With just five ingredients, it turns into a creamy, umami-rich pan of potatoes that bubbles away while you sleep in, then greets you like an old friend when you finally wander into the kitchen. It feels very Midwestern church-basement–meets–holiday morning: simple, hearty, and meant to feed people you love without wearing you out.

Serve this straight from the slow cooker, spooned into shallow bowls alongside scrambled or fried eggs, crisp bacon or sausage, and a little fruit salad if you want something bright on the table. It’s also lovely next to a baked ham or roast beef for a brunch buffet, where the creamy potatoes can soak up all the juices. Set out hot sauce, black pepper, and maybe a bowl of chopped green onions or parsley so folks can dress up their own portions. Leftovers reheat well next to a simple green salad for an easy lunch later in the weekend.

Servings: 8

1 (32-ounce) bag frozen diced hash brown potatoes, unthawed

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray so the potatoes don’t stick too firmly as they form a crust.

In a large mixing bowl, stir together the condensed cream of mushroom soup, sour cream, 1 cup of the shredded cheddar cheese, and the salt until the mixture is smooth and evenly combined.

Add the frozen diced hash brown potatoes straight from the bag into the bowl (do not thaw). Fold them into the creamy mixture until every piece is well coated. The mixture will be thick and chilly from the frozen potatoes.

Spoon the potato mixture into the prepared slow cooker and spread it into an even layer, smoothing the top a bit with the back of the spoon so it cooks evenly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top; this will melt into a glossy, bubbling crust as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the edges are browned, the top is bubbling, and the center is hot and creamy. If you’re planning to sleep in, set it on LOW overnight and check it when you wake up.

Once done, if you’d like a deeper crust, remove the lid and let the casserole sit on WARM for 15 to 20 minutes; the top will set and the edges will get a little more toasty while the base stays velvety.

Taste carefully and add a pinch more salt if needed before serving. Serve the potatoes straight from the slow cooker, scooping down through the cheesy crust to get some of the creamy base in every spoonful.

You can dress this up or down depending on who’s coming to the table and what you have in the pantry. For a little smokiness, stir in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham along with the frozen potatoes; that turns it into more of a full breakfast in one pot. If you like onion, you can mix in 1/2 cup of finely chopped onion or 1/4 cup dried minced onion with the soup and sour cream. For a slightly lighter version, use light sour cream and a reduced-fat condensed soup; the texture will be a bit less rich but still comforting. You can also swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you keep on hand. A handful of shredded Monterey Jack or Swiss cheese in place of some of the cheddar will give a milder, stretchier melt. For extra umami, a small splash (about 1 teaspoon) of Worcestershire sauce stirred into the sauce base deepens the flavor without making it taste like a different dish. Food safety tips: Always keep the potatoes frozen until you’re ready to mix and start cooking; do not let them sit out for long periods on the counter. Use a slow cooker that is at least 4 quarts so the mixture heats evenly and reaches a safe temperature—overcrowding a very small cooker can slow down heating too much. Once cooking is finished, keep the dish on WARM for no more than 2 hours before refrigerating leftovers in shallow containers. Reheat leftovers thoroughly until steaming hot all the way through before serving.