My grandmother survived the depression on this humble 3-ingredient meal. The color is absolutely stunning and it tastes like pure…

Slow cooker potato and beet hash in a black slow cooker

Ingredients

2 pounds white potatoes, peeled and cut into 1-inch cubes

2 cans sliced or diced beets, 15 ounces each, drained

2 tablespoons butter

Directions

1. Lightly butter the inside of the slow cooker, then add the cubed potatoes and drained beets. Dot the butter over the top.

2. Cover and cook on low for 5 to 6 hours, or until the potatoes are fully tender and the beets have colored the potatoes in places with a lovely pink marbled look.

3. Gently stir before serving, breaking up a few of the potatoes just enough to create a soft, hearty hash texture. Spoon out hot and serve.

Variations & Tips

Add onion: If you do not mind stepping beyond the strict three-ingredient version, one sliced onion added at the beginning gives the hash a sweeter, fuller flavor that cooks right down into the potatoes and beets.

Make it crispier: For more browned edges, spread the cooked hash in a hot skillet with a little butter and let it sit a few minutes before stirring. That quick finish gives you some lovely crusty bits.

Season at the table: A little salt and black pepper added just before eating can wake everything up nicely, especially since canned beets can vary in flavor from brand to brand.

Choose waxy potatoes: Yukon Gold or other waxy potatoes hold their shape especially well in the slow cooker, so you get tender chunks instead of a pot that turns too soft.

Drain the beets well: Too much beet liquid can make the hash overly wet. Save a spoonful or two only if you want a stronger beet color and a softer, looser finish.