There was a time in Midwestern kitchens when a jar of bacon grease by the stove was as common as a salt crock, and recipes like this slow cooker 4-ingredient potato and bacon grease hash were born from plain good sense. A handful of potatoes, a spoonful of saved drippings, and a little onion could turn into a skillet-style supper side with deep flavor and real staying power. This version lets the slow cooker do the patient work, giving you tender potatoes with rich, old-fashioned flavor and those beloved browned bits tucked here and there.
Serve this hash alongside fried eggs, pork chops, meatloaf, or a simple roast chicken for a hearty meal that feels right at home on any family table. It also makes a fine breakfast-for-supper dish with biscuits or buttered toast, and if you want a little brightness on the plate, a spoonful of applesauce, sliced tomatoes, or a crisp cucumber salad balances the richness nicely.
Slow Cooker 4-Ingredient Potato and Bacon Grease Hash
Servings: 4 to 6
Ingredients
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
Directions
1. Peel the potatoes and cut them into even 1/2-inch cubes. Finely chop the onion so it melts down into the hash as it cooks.
2. Add the potatoes and onion to the slow cooker. Drizzle the bacon grease over the top, sprinkle in the black pepper, and stir well so everything is evenly coated.
3. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, stirring once or twice if you can, until the potatoes are tender and beginning to brown around the edges.
4. For a little more color, leave the lid ajar for the last 20 to 30 minutes of cooking. Gently stir, taste for seasoning, and serve hot.
Variations & Tips
Add a little salt carefully: Bacon grease can vary quite a bit depending on how it was saved, so taste the hash before adding any salt. Some cooks will find it needs a pinch at the end, while others may not need any at all.
Use waxy potatoes for firmer pieces: If you want the cubes to hold their shape a little better, try Yukon Gold potatoes in place of russets. They make a slightly creamier hash with a buttery flavor that works beautifully with the bacon drippings.
Finish in a skillet if you like extra crispness: Slow cookers excel at tenderness, but if you want more of those diner-style crunchy edges, spread the cooked hash in a hot cast-iron skillet for a few minutes before serving. That old trick gives you the best of both worlds.
Stir gently: Potatoes can break down if they are fussed over too much, especially toward the end of cooking. A light hand will keep the cubes intact and the texture hearty instead of mashed.
