This ultra-budget slow cooker hash leans into old-fashioned pantry cooking, where a few inexpensive staples come together into a hearty dinner with very little hands-on work. Inspired by practical Depression-era style meals and the kind of back-to-school evenings when everyone is hungry at a different time, this version turns spaghetti sauce, beef suet, potatoes, and onion into a rich, savory skillet-style supper without much prep.
Serve this hash with buttered green beans, simple steamed peas, or a crisp cabbage slaw to balance the richness. It also pairs well with toast, cornbread, or a fried egg on top if you want to stretch it into an even heartier meal, and a splash of hot sauce or Worcestershire at the table wakes up the flavors nicely.
Slow Cooker 4-Ingredient Back-to-School Hash
Servings: 6
Ingredients
1 (24-ounce) can cheap spaghetti sauce
1 pound frozen raw beef suet, cut into chunks
2 pounds russet potatoes, peeled and diced
1 large yellow onion, diced
Directions
1. Lightly grease the slow cooker insert if desired for easier cleanup. Add the diced potatoes and diced onion to the bottom of the slow cooker and spread them into an even layer.
2. Place the frozen beef suet chunks evenly over the potatoes and onion so the fat can slowly render down as the hash cooks.
3. Pour the canned spaghetti sauce evenly over the top, covering the suet and vegetables as much as possible. Put the lid on the slow cooker.
4. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes are tender and the suet has rendered. Stir well to break everything up into a rustic hash, then serve hot.
Variations & Tips
Add seasoning if needed: Since canned spaghetti sauce can vary a lot, taste the finished hash before serving. A pinch of salt, black pepper, garlic powder, or a dash of Worcestershire can make the whole pot taste more balanced.
For better texture: If you have 10 extra minutes at the end, remove the lid and cook on HIGH for another 20 to 30 minutes to let the sauce thicken a bit. That helps the hash feel less soupy and more like a spoonable dinner.
Swap the potatoes: Yukon Gold potatoes give a softer, creamier texture, while frozen hash brown cubes can save prep time on busy school nights. Just keep the total amount about the same so the sauce-to-potato ratio stays right.
Make it stretch further: This is the kind of meal that works well with leftovers. Spoon it over toast, rice, or cooked egg noodles the next day for an easy lunch that feels a little more substantial.