Dump frozen shredded potatoes in the crock and 3 other simple additions get you a dish so delicious your husband will be begging for more!

This 4-ingredient slow cooker Easter potato hash goes right back to the kind of church-basement breakfasts I grew up with here in the rural Midwest. Back then, the ladies would haul in big pans of cheesy potatoes for the sunrise service, and the smell alone could make a grown man weak in the knees. These days, I let the crock pot do the work: you just dump in frozen shredded potatoes and add three simple things—cream of chicken soup, shredded cheese, and diced ham. By the time the morning rolls around, you’ve got a hot, comforting hash that will have your husband circling back for seconds and asking if there’s any left for later. It’s the kind of practical, no-fuss recipe that fits right in with busy holidays, family breakfasts, and potlucks at the Grange hall.

Serve this slow cooker Easter potato hash right out of the crock on warm, with a big spoon so folks can help themselves. It’s wonderful alongside scrambled or fried eggs, sausage links, or a simple baked ham if you’re doing a full holiday spread. A bowl of fresh fruit or a citrus salad helps cut the richness, and a pan of warm biscuits or toast is perfect for sopping up any cheesy bits. If you’re serving a crowd, pair it with a simple green salad and a pot of coffee, and you’ve got a hearty Midwestern breakfast or brunch that will keep everyone full until the afternoon ham comes out of the oven.

Servings: 6-8

1 (32-ounce) bag frozen shredded hash brown potatoes, unthawed

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the potatoes don’t stick too much as they cook.

Pour the frozen shredded hash brown potatoes straight from the bag into the bottom of the slow cooker and spread them into an even layer. They should cover the bottom completely, just like the classic church-basement pans of hash browns.

In a medium bowl, stir together the cream of chicken soup and 1 1/2 cups of the shredded cheddar cheese until well combined. The mixture will be thick and a bit sticky—that’s what you want.

Sprinkle the diced cooked ham evenly over the layer of frozen potatoes in the slow cooker, making sure it’s fairly well distributed so every scoop gets some ham.

Spoon the soup-and-cheese mixture over the ham and potatoes, then gently spread it with the back of the spoon to cover most of the surface. It doesn’t have to be perfect; it will melt down into the potatoes as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 2 1/2 hours, until the potatoes are tender and the edges are bubbling and lightly browned. Avoid lifting the lid too often so the heat stays in and the potatoes cook evenly.

In the last 15 to 20 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the hash. Cover again and let it melt until the top is gooey and cheesy.

Once the cheese is melted and the hash is hot all the way through, give it a gentle stir if you like a more mixed texture, or leave it as is for more distinct layers. Taste and add a little salt and pepper if needed, then serve warm straight from the crock. Don’t be surprised if folks come back to the kitchen asking if there’s any more left in the pot.

For a little extra color and sweetness, you can stir in 1 cup of frozen peas or mixed vegetables during the last hour of cooking, though that will technically add another ingredient beyond the base four. If you prefer a creamier texture, replace half of the cream of chicken soup with sour cream or plain Greek yogurt, thinning with a splash of milk if needed. For those who don’t eat pork, diced cooked turkey or chicken works nicely in place of the ham, and cream of mushroom soup can stand in for the cream of chicken. A sharper cheese, like extra-sharp cheddar or a Colby-jack blend, will give the hash a deeper flavor. If your crowd likes a little kick, sprinkle in a pinch of crushed red pepper or a few dashes of hot sauce into the soup-and-cheese mixture before spreading it over the potatoes. To make ahead, you can layer everything in the slow cooker insert the night before, cover, and refrigerate; in the morning, set the insert into the base and add an extra 30 minutes to the cooking time to account for the chill. Leftovers reheat well in a skillet with a bit of butter, where you can press the hash down to get those beloved crispy edges my farm neighbors always fight over.