My Irish father taught me this brilliant 4-ingredient breakfast hack. It is incredibly savory, feeds a crowd easily, and guarantees no leftovers on Sunday mornings!

This slow cooker 4-ingredient corned beef and potato hash is straight from my Irish dad’s Sunday breakfast playbook. He loved anything that could feed a crowd without keeping him tied to the stove, and this was his trick for using up corned beef in a way that guaranteed there were never any leftovers. Everything goes into the slow cooker and turns into a savory, salty, potato-packed hash with crispy edges and tender chunks of pink corned beef. It’s simple, hearty, and perfect for lazy weekends when you want real comfort food with almost no fuss.

Spoon the hot hash straight from the slow cooker into shallow bowls and top with a fried or poached egg if your crew likes eggs. A little ketchup or hot sauce on the side keeps both kids and grown-ups happy. Serve with buttered toast, English muffins, or Irish soda bread to soak up the tasty juices. Fresh orange slices or a simple fruit salad help balance the richness, and a big pot of coffee or hot cocoa on the table turns this into a cozy, linger-at-the-table kind of breakfast.

Servings: 6-8

2 pounds russet potatoes, scrubbed and cut into 1/2-inch dice

Lightly grease the inside of your slow cooker with a little butter to help prevent sticking and encourage those tasty crispy edges.

Prep the potatoes by scrubbing them well and cutting them into 1/2-inch dice. There’s no need to peel unless your family prefers them that way. Pat the potatoes dry with a clean towel to remove excess moisture, which helps them brown better.

Cut the cooked corned beef into 1/2-inch chunks. If you’re using leftovers from a corned beef dinner, trim off any large pieces of fat but leave a bit for flavor and that savory sheen.

Add the diced potatoes and chopped onion to the slow cooker and toss them together so the onion is evenly distributed.

Add the corned beef chunks on top of the potato mixture. Gently stir everything together so you get a fairly even mix of meat, potatoes, and onion throughout.

Drizzle the melted salted butter evenly over the mixture in the slow cooker. Use a spatula or large spoon to toss everything gently so the butter coats as much of the hash as possible. This butter is what gives you that rich, greasy, savory finish and helps the edges crisp.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. About halfway through the cooking time, carefully remove the lid and give the hash a gentle stir, scraping up any bits that are browning along the sides and bottom so they mix back into the potatoes and corned beef.

For extra crispy edges, during the last 30 to 45 minutes of cooking on HIGH, leave the lid slightly propped open with a wooden spoon to let some steam escape. Stir once or twice so more of the potatoes and meat get a chance to sit against the hot sides of the slow cooker.

Once the potatoes are tender all the way through and you see browned, crispy bits along the edges and bottom, turn the slow cooker to WARM. Give the hash a final stir to mix in those flavorful browned pieces and to distribute the buttery, savory juices.

Taste a small bite and, if needed, adjust the seasoning very lightly with salt and plenty of black pepper at the table. Corned beef is naturally salty, so I usually let everyone season their own. Serve the hash hot, straight from the slow cooker crock set in the middle of the table.

For picky eaters, you can chop the onion extra fine or sauté it briefly in a skillet before adding it to the slow cooker so it softens and sweetens, making it less noticeable in the finished hash. If your family likes things a little cheesy, sprinkle 1 cup of shredded cheddar or Colby Jack over the top during the last 15 minutes of cooking, cover, and let it melt (this would be a bonus ingredient beyond the original four). For a slightly lighter version, swap half of the butter for a neutral oil, or use leaner corned beef and add an extra splash of melted butter only at the end for flavor. If you’re cooking for a smaller household, halve the recipe and use a 3- to 4-quart slow cooker so the hash still gets those browned edges instead of steaming. To turn this into a brunch-for-dinner meal, serve the hash with a green salad and a side of roasted vegetables. You can also stir in a handful of chopped fresh parsley or green onions right before serving for a pop of color and freshness, or top individual bowls with a fried egg, a drizzle of hot sauce, or a spoonful of grainy mustard for the grown-ups who like a little extra kick.