My husband requests this every single March. Just 4 ingredients to make this savory comfort classic.

Every March, when the wind still has a bite to it and the fields are more brown than green, my husband starts hinting around for this slow cooker corned beef hash. It reminds him of the skillet breakfasts his mother used to make after church, only this one more or less cooks itself while you go about your day. With just four humble ingredients—corned beef, potatoes, onion, and a bit of butter—you get that old-fashioned, savory comfort that smells like a diner on a Sunday morning. This isn’t a fancy, cheffy hash; it’s the kind that showed up on farm tables across the Midwest, stretched from leftover corned beef and potatoes and left to bubble away until everything was tender, steamy, and just a little bit crisp around the edges.

Serve this corned beef hash straight from the slow cooker, spooned into warm bowls or onto sturdy dinner plates. It’s lovely topped with a fried or poached egg so the yolk runs into the potatoes, and a side of buttered toast or biscuits helps catch all the good bits. A simple side of sliced oranges or a small green salad brightens the plate if you’re serving it for supper. Strong coffee in the morning or a cold beer in the evening both fit right in with this cozy, old-fashioned dish.

Servings: 4–6

2 pounds corned beef brisket, cooked and cut into 1/2-inch chunks (use leftovers or pre-cooked corned beef)

Prepare the ingredients: If you’re using leftover corned beef, trim off excess fat and cut the meat into 1/2-inch chunks so it holds its shape in the slow cooker. Peel the yellow potatoes and cut them into 1/2-inch cubes. Chop the onion into small, even pieces so it softens nicely.

Layer the potatoes and onion: Lightly grease the inside of your slow cooker crock if you like (this helps with cleanup but isn’t required). Add the cubed potatoes and chopped onion to the slow cooker and toss them together with your hands or a spoon. Sprinkle with the salt and pepper.

Add the corned beef: Scatter the corned beef chunks evenly over the potato and onion mixture. Don’t stir too much; you want a fairly even layer so everything cooks at the same pace and the meat doesn’t sink to the bottom and dry out.

Dot with butter: Distribute the small pieces of butter over the top of the corned beef and potatoes. The butter will melt down as it cooks, helping everything become tender and giving you those slightly crispy, golden bits along the edges. If your mixture looks very dry (especially if the corned beef is very lean), drizzle on up to 1/4 cup of reserved corned beef cooking liquid or water.

Cook low and slow: 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, the onions are soft and translucent, and the corned beef is hot and starting to shred at the edges. You should see some browned, slightly crisp spots forming where the mixture touches the sides of the crock.

Gently stir before serving: About 20–30 minutes before serving, give the hash a gentle stir, pulling some of the browned bits from the sides and folding them into the center. Taste and adjust the salt and pepper if needed. Cover and let it finish cooking so the flavors meld and steam rises when you lift the lid.

Serve hot: Spoon the steamy corned beef hash directly from the slow cooker into bowls or onto plates. If you’d like a little more crispiness, you can press portions into a hot, lightly oiled skillet and fry for a few minutes per side, but my husband loves it just as it comes—tender potatoes, pink corned beef, sweet onions, and buttery, savory juices all in one comforting scoop.

For richer flavor, cook your own corned beef brisket a day ahead in the slow cooker, chill it, and then cube it for this hash, using a few spoonfuls of the cooking liquid in place of water. If you prefer more browned, crispy bits throughout, stir the hash once or twice during the last hour of cooking, pressing some against the sides of the crock so they caramelize. You can also finish the whole batch under the broiler in an oven-safe dish for 5–8 minutes to crisp the top. To stretch the recipe for a bigger family, add another pound of potatoes and an extra tablespoon of butter, seasoning to taste. If salt is a concern, rinse the corned beef briefly before cubing, skip the added salt at first, and season only at the end. A sprinkle of chopped fresh parsley or sliced green onions on top adds a little color without changing the simple, four-ingredient heart of the dish (corned beef, potatoes, onion, and butter). Leftovers reheat well in a skillet with a touch of butter and make excellent next-day breakfasts, especially with an egg on top.