My grandfather still talks about how this dish got them through the hardest times. It is salty, savory, and incredibly filling for costing pennies to make.

This 3-ingredient poor man's meal is the kind of salty, savory, stick-to-your-ribs food my grandfather still talks about when he remembers the hardest times. His family made some version of this during rough years in the Midwest because it used what they could afford: potatoes, hot dogs, and onions. Everything goes into one pan, gets browned until the potatoes are golden and the onions caramelize, and somehow these few ingredients turn into a big, filling bowl of comfort that costs just pennies per serving. It’s simple, humble, and exactly the kind of meal you can throw together on a busy weeknight with almost no planning.

Serve this poor man’s meal in deep bowls so you catch all the crispy bits and caramelized onions. It’s great on its own, but you can stretch it further with a side of canned green beans or frozen peas, a simple salad, or a slice of buttered toast. Ketchup or hot sauce on the table makes everyone happy, and if you have it, a fried egg on top turns it into a hearty brunch situation. Leftovers reheat well in a skillet, so it also works as a packable lunch for the next day.

Servings: 3-4

4 medium russet potatoes, diced into 1/2-inch cubes

Prep your ingredients: scrub and dice the potatoes into 1/2-inch cubes (no need to peel unless you want to), slice the hot dogs into 1/4-inch rounds, and thinly slice the onion.

Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the diced potatoes in an even layer. Sprinkle with about 1/2 teaspoon of the salt.

Let the potatoes cook without stirring too much for 5–7 minutes, until the bottoms start to turn golden brown. Then stir and continue cooking for another 8–10 minutes, stirring every couple of minutes, until the potatoes are mostly tender and nicely browned on the edges.

Push the potatoes to one side of the pan and add the sliced onion to the empty side. If the pan looks dry, drizzle in a little more oil. Cook the onion, stirring occasionally, for 5–7 minutes until soft and starting to caramelize.

Stir the onions and potatoes together, then add the sliced hot dogs to the skillet. Sprinkle with the remaining 1/2 teaspoon salt and the black pepper, if using.

Cook everything together for another 5–8 minutes, stirring every few minutes, until the hot dogs are browned, the onions are deeply golden and caramelized, and the potatoes are fully tender with crispy spots.

Taste and adjust seasoning with a little extra salt and pepper if needed. Spoon into bowls while hot and serve immediately.

If you want to keep the spirit of the original poor man’s meal but tweak it a bit, there’s plenty of wiggle room. Swap the hot dogs for smoked sausage or kielbasa when it’s on sale, or use whatever potatoes you have on hand (Yukon golds and red potatoes both work well). For extra flavor without extra cost, sprinkle in a pinch of garlic powder or paprika while everything cooks. To bulk it up, stir in a drained can of beans (like kidney or pinto) during the last few minutes of cooking. You can also stretch the meal by cracking a few eggs directly into the skillet at the end, covering the pan, and letting them steam until set. For a slightly lighter version, use turkey hot dogs and reduce the oil, adding a splash of water if the potatoes start to stick. Leftovers crisp up beautifully in a hot skillet the next day, so don’t be afraid to double the batch if you’re feeding a crowd or planning lunches.