Pour cheap canned peas and carrots onto frozen raw chipped beef, alongside 3 ingredients, into slow cooker for a late summer spread that I make without even thinking

This slow cooker end-of-summer hash is the kind of practical, budget-friendly supper that comes together from pantry staples and freezer basics with almost no fuss. Inspired by the make-do spirit of old-fashioned home cooking, it turns chipped beef, canned vegetables, potatoes, onion, and a simple creamy binder into a hearty one-pot meal that feels especially welcome when days are busy and the grocery budget needs stretching.

Serve this hash with sliced tomatoes, buttered toast, or a simple cucumber salad to brighten up the richness. If you want to make it feel a little more complete for company or a family-style late summer table, add applesauce, pickles, or a pan of warm biscuits on the side.

Slow Cooker 5-Ingredient Depression Era End-of-Summer Hash

Servings: 6

Finished plated chipped beef hash with peas, carrots, and potatoes

Ingredients

1 pound frozen chipped beef
2 cans peas and carrots, undrained, about 15 ounces each
4 medium potatoes, peeled and diced
1 medium yellow onion, diced
1 can condensed cream of mushroom soup, about 10.5 ounces

Directions

1. Lightly grease the slow cooker insert if desired for easier cleanup. Spread the frozen chipped beef across the bottom of the slow cooker.

Frozen chipped beef spread in the bottom of a slow cooker

2. Scatter the diced potatoes and diced onion evenly over the chipped beef.

Potatoes and onion layered over chipped beef in a slow cooker

3. Pour the canned peas and carrots, including the liquid, over the top. Spoon the condensed soup across the surface and spread it gently as best you can.

Peas, carrots, and condensed soup added to the slow cooker

4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and the beef is heated through.

Cooked hash in the slow cooker with tender vegetables and beef

5. Stir well to combine the sauce and vegetables, then serve hot in bowls or on plates.

Final plated chipped beef hash served with simple sides

Variations & Tips

For a thicker hash: If you prefer a less soupy texture, reduce the liquid by draining one of the cans of peas and carrots before adding it. This helps the potatoes hold the mixture together a little more as it cooks.

Thicker version of chipped beef hash served in a bowl

For picky eaters: Chop the onion very small so it softens into the mixture, or leave it out and use a little onion powder at the table. You can also mash a few of the cooked potatoes into the sauce to make everything feel creamier and more familiar.

To stretch it further: Serve the hash over toast, biscuits, or cooked rice if you need a few extra portions. That is an easy old-school trick for making a simple supper feed everyone well.

Make-ahead tip: You can peel and dice the potatoes and onion the night before and keep them chilled separately. In the morning, all that is left is layering everything into the slow cooker and turning it on.