This slow cooker poor man’s hash is the kind of practical weeknight dinner that makes sense when the fridge is looking sparse and the day has been long. Built from just a handful of budget-friendly ingredients, it turns beef bologna, potatoes, onion, and condensed cheddar soup into a warm, hearty meal with old-school comfort food vibes. It’s especially handy for busy nights because the slow cooker does the heavy lifting while you get everything else done.
Serve this hash with buttered green beans, a simple side salad, or steamed broccoli to balance the richness. It also works well with toast, cornbread, or biscuits for scooping up the cheesy sauce, and a little hot sauce or sliced pickles on the side gives it a nice contrast.
Slow Cooker 5-Ingredient Poor Man School Night Hash
Servings: 6
Ingredients
1 frozen beef bologna chub, about 2 pounds
1 can condensed cheddar cheese soup, 10.5 ounces
1 1/2 pounds frozen diced hash brown potatoes
1 medium yellow onion, thinly sliced
1/2 teaspoon black pepper
Directions
1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a thin layer of oil if desired for easier cleanup.
2. Add the frozen diced hash brown potatoes to the bottom of the slow cooker and scatter the sliced onion over the top.
3. Place the frozen beef bologna chub on top of the potatoes and onions, then sprinkle the black pepper over everything.
4. Spoon the condensed cheddar soup over the top of the bologna chub, spreading it as evenly as you can.
5. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 1/2 hours, until the potatoes are tender and the bologna is heated through.
6. Remove the lid, slice or break up the bologna into bite-size pieces, then stir everything together so the cheddar soup coats the potatoes, onions, and meat. Serve hot.
Variations & Tips
Add a little seasoning: If you want a bit more flavor without changing the simple feel of the dish, add 1/2 teaspoon garlic powder or a few shakes of paprika before cooking.
Make it stretch farther: For bigger appetites, stir in an extra cup or two of frozen hash browns during the last couple hours if your slow cooker has room. The sauce will be a little thinner, but it still works well for feeding more people.
Cut the bologna later: Keeping the bologna chub whole at the start makes this especially easy on a hectic day. It softens as it cooks, so it’s much easier to cut up and mix in near the end.
For a browned top finish: If you like a more casserole-style look, transfer the cooked hash to a baking dish and broil it for a few minutes before serving. That gives the cheesy top a little color and helps thicken the sauce.