My dad devoured this entire batch the first time I made it. It is the ultimate budget friendly comfort food that fills you up completely. You only need 3 simple ingredients.

This slow cooker 3-ingredient depression era beef hash is the kind of stick-to-your-ribs comfort food our grandparents leaned on when times were tight. It’s simple, hearty, and unbelievably budget-friendly—just ground beef, potatoes, and onions cooked low and slow until everything is tender and swimming in savory juices. My dad devoured an entire batch the first time I made it, and now it’s one of those cozy, no-fuss dinners I turn to when I want everyone at the table to feel full, warm, and taken care of.

Serve this beef hash straight from the slow cooker into bowls with a spoon to catch all those savory meat juices. It’s wonderful on its own, but you can stretch it further by spooning it over toast, rice, or egg noodles. A simple green side salad, steamed frozen veggies, or canned green beans warmed with a little butter rounds the meal out nicely. If you like, finish each bowl with a sprinkle of salt and pepper at the table, and maybe a splash of ketchup or hot sauce for those who enjoy a little extra zip.

Servings: 4–6

1 1/2 pounds ground beef (80–85% lean)

Prep the vegetables: Peel the potatoes and cut them into small 1/2-inch cubes so they cook evenly and get nice and soft. Dice the onion into small pieces.

Brown the beef: In a large skillet over medium-high heat, add the ground beef and break it up with a spoon. Cook until the beef is fully browned and no pink remains, about 7–10 minutes. If there is a lot of fat in the pan, carefully spoon off most of it, leaving a few tablespoons for flavor.

Layer in the slow cooker: Lightly grease the inside of your slow cooker if you like. Add the diced potatoes and diced onion to the slow cooker crock. Sprinkle with a pinch of salt and pepper if using. Spoon the browned ground beef and its remaining juices over the top. Gently stir everything together so the potatoes, onions, and beef are evenly mixed.

Add liquid if needed: If your beef is very lean and the mixture looks dry, pour in up to 1/2 cup of water or beef broth around the edges to help create those cozy meat juices as it cooks. You don’t need much—just enough to lightly moisten the bottom.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are very tender and the onions have softened down into the juices. About halfway through, give everything a gentle stir if you’re home, making sure the potatoes on top get some of the juices from the bottom.

Finish and taste: Once the potatoes are soft and the mixture looks like a hearty, rustic hash with savory juices pooling at the edges, turn off the slow cooker. Taste and add more salt and pepper if needed. Give it one last stir so the browned beef, golden potatoes, and onions are well combined.

Serve: Spoon the hot beef hash straight from the slow cooker into bowls or onto plates. Be sure to scoop up some of the flavorful juices from the bottom for each serving. Let it cool just slightly, then serve warm and enjoy that simple, filling comfort.

To keep this true to its depression era spirit, the base recipe uses just three main ingredients: ground beef, potatoes, and onion. That said, there are easy ways to adjust it for your family. For extra flavor without adding cost, sprinkle in pantry spices like garlic powder, onion powder, or dried thyme when you layer everything in the slow cooker. If you have a carrot or two rolling around in the crisper, dice them and add with the potatoes for a touch of sweetness and color. For picky eaters, you can chop the onion very small so it melts into the juices, or use half an onion instead of a full one. To stretch the meal even further, stir in a drained can of corn or peas during the last 30 minutes of cooking, or serve the hash over cooked rice, egg noodles, or toast. For a breakfast-for-dinner twist, top each bowl with a fried or poached egg right before serving. Food safety tips: Always brown the ground beef until no pink remains and the juices run clear before adding it to the slow cooker; this helps ensure it reaches a safe temperature quickly. Use ground beef that has been kept refrigerated at or below 40°F (4°C), and do not leave the cooked hash sitting at room temperature for more than 2 hours. Refrigerate leftovers in shallow containers within 2 hours of cooking and use within 3–4 days, reheating until steaming hot before serving. If you use optional broth, make sure it is from a safe, refrigerated or shelf-stable source and not past its expiration date.