Depression Era Patriot Hash – Slow Cooker

Depression Era Patriot Hash – Slow Cooker: This easy slow cooker patriot hash uses simple pantry and freezer foods to make a filling old-time supper. Beef marrow bones, canned soup, potatoes, and onion cook together into a warm, cozy hash with rich taste. It’s a low-effort, budget-friendly meal that’s perfect for busy days.

This slow cooker patriot hash uses just a few simple pantry and freezer foods to make a filling, old-fashioned dinner without much work. It takes ideas from Depression Era cooking, where people used what they had to make good meals. Marrow bones, canned soup, potatoes, and onion turn into a warm, hearty hash with rich taste and a soft, cozy texture. It’s a great meal for a busy day.

Serve this hearty dish with buttered toast, simple green beans, cooked cabbage, or a crunchy side salad to balance out the rich flavor. If you want a bigger family meal, try serving a spoonful with steamed rice, egg noodles, or pan-fried apples for extra comfort.

Servings: 4 to 6

Ingredients

• 2 pounds frozen raw beef marrow bones
• 1 can (10.5 ounces) condensed cream of asparagus soup
• 1 pound frozen diced potatoes or hash brown potatoes
• 1 medium onion, diced
• ½ cup water (optional, for a thinner sauce)
• Salt, to taste
• Black pepper, to taste

Depression Era Patriot Hash: Directions

1. If you want, lightly grease the inside of the slow cooker. Place the frozen beef marrow bones flat on the bottom of the slow cooker. Sprinkle the diced onion and frozen potatoes evenly on top of the bones.
2. Spoon the condensed cream of asparagus soup over the top of everything in the slow cooker. If you’d like a thinner, looser gravy, pour in the water too. Put the lid on tightly.
3. Cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. The hash is ready when the potatoes are soft and the meat around the bones is fully cooked and pulls apart easily.
4. Using tongs, carefully take the bones out and place them on a plate. Pull off any soft, tender beef with a fork and stir it back into the slow cooker. If there’s extra fat on top, spoon it off and throw it away. Add salt and black pepper to taste.
5. Spoon the warm hash into bowls or onto plates and serve right away while hot.