My grandpa grew up on this in the 30s and still requests it today. Just 3 ingredients for the ultimate budget-friendly comfort dinner!

This slow cooker 3-ingredient hot dog hash is the kind of humble, stick-to-your-ribs comfort food that got so many families through the 1930s and beyond. It’s built on pantry basics—hot dogs, potatoes, and onions—stretched into a full, cozy dinner with the help of a few hours in the slow cooker. My grandpa grew up on this kind of meal when money was tight, and it still makes its way onto our table when we need something filling, familiar, and budget-friendly. Everything cooks together into tender potatoes, sweet onions, and browned hot dog rounds in rich, savory pan juices that taste like home.

Serve this hot dog hash straight from the slow cooker with a big spoon and let everyone help themselves. It’s great with a simple green vegetable like steamed green beans or peas, or even just a side of canned corn to keep things true to its Depression-era roots. Warm dinner rolls or buttered toast are perfect for soaking up the brown juices at the bottom of the pot. If you’d like to bulk it up a bit, you can add a simple side salad or some apple slices for a fresh crunch alongside all that cozy, soft goodness.

Servings: 4

1 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch dice

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

Spread the diced potatoes evenly over the bottom of the slow cooker. This gives them maximum contact with the heat so they soften and get those slightly crispy, golden edges around the sides.

Scatter the diced onion over the potatoes, spreading them out so they’re in a fairly even layer. The onions will soften and turn translucent as they cook, adding sweetness and moisture to the hash.

Lay the sliced hot dog rounds on top of the onions and potatoes. Try to keep them mostly in a single layer so the edges can brown a bit as the slow cooker heats up, which adds that nostalgic, skillet-fried flavor.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. Do not stir for at least the first 2 hours so the potatoes and hot dogs can develop some browned spots along the sides and bottom, which deepens the flavor and gives you those crispy-edged pieces.

After the first 2 hours, gently stir the mixture, scraping up any browned bits from the bottom and sides of the crock into the potatoes and hot dogs. This creates the rich, brown pan juices that coat everything and keeps the hash from drying out.

Continue cooking, stirring once or twice more during the remaining time, until the potatoes are very tender when pierced with a fork, the onions are soft and translucent, and the hot dog slices have slightly crisped edges but a tender center.

Taste a potato and a piece of hot dog for doneness. When everything is soft and flavorful and there’s a bit of rich brown liquid at the bottom of the slow cooker, turn it to WARM. Give the hash a final gentle stir to mix the juices through, then serve hot straight from the crock.

To keep this true to its three-ingredient, budget-friendly roots, any extras are completely optional, but there are a few family-friendly tweaks you can try. For a little more seasoning without adding extra ingredients, use a smoked or garlic-flavored hot dog for extra depth. If you have picky eaters, cut the hot dogs into smaller pieces so they’re more evenly mixed with the potatoes, or keep a few larger rounds on top for kids who like to pick them out. You can also leave the potato skins on for more texture and nutrition, especially with Yukon Golds, which hold their shape nicely. If your family prefers a crisper texture, cook on HIGH and let the hash sit uncovered for the last 15 to 20 minutes so some of the moisture evaporates and the edges brown more. For those who like a saucier hash, give everything a good stir and let it rest on WARM for 10 minutes before serving so the juices redistribute and coat each bite. Leftovers reheat well in a skillet the next day, and that second round of browning on the stove makes the hot dog edges even crispier.