My aunt learned this from her mother during the Depression and passed it down to me. Feeds a crowd and costs almost nothing.

This oven baked pork and potato hash bake is one of those humble, stick-to-your-ribs dinners that feels like a hug in a pan. My aunt learned it from her mother during the Depression, when they had to stretch every scrap of meat and potato to feed a big family. It uses just four simple ingredients you probably already have on hand, comes together in one skillet, and makes a hearty, comforting meal that can feed a crowd for very little money. It’s the kind of recipe you pull out when the pantry looks bare but you still want to put something warm and filling on the table.

Serve this hash bake straight from the cast iron skillet with a simple green salad or canned green beans on the side to keep the budget low. A slice of buttered bread, cornbread, or toast is great for soaking up the crispy, porky bits from the bottom of the pan. If you want to stretch it even further, top each serving with a fried or baked egg, or offer ketchup, hot sauce, or a little mustard at the table so everyone can dress their portion the way they like.

Servings: 6-8

1 1/2 pounds ground pork (or the cheapest pork you can find, finely chopped)

Preheat your oven to 400°F (200°C). Place a large cast iron skillet (10–12 inch) on the middle rack while the oven heats so the pan gets good and hot.

While the oven heats, peel the potatoes and cut them into small 1/2-inch cubes so they cook through and get tender. Chop the onions into small pieces. If you’re using a chunk of pork instead of ground, finely chop it into small bite-size pieces.

Carefully remove the hot cast iron skillet from the oven and set it on the stove over medium heat. Add the vegetable oil or bacon drippings and swirl to coat the bottom and sides.

Add the ground pork (or chopped pork) to the hot skillet. Sprinkle with about half of the salt and pepper. Cook, breaking it up with a spoon, until the pork is no longer pink and you see some browned, crispy bits forming on the bottom, about 6–8 minutes. If there is a lot of grease, spoon off just a little, but leave enough fat to coat the potatoes and onions.

Stir in the chopped onions and cook for 3–4 minutes, just until they start to soften and pick up some color. You want some of the onions to caramelize later in the oven, so they don’t need to be fully cooked on the stove.

Add the cubed potatoes to the skillet and sprinkle with the remaining salt and pepper. Toss everything together so the potatoes are well coated in the pork drippings and mixed evenly with the meat and onions.

Pour the 1/2 cup of water evenly over the mixture. This little bit of moisture helps the potatoes steam and soften in the oven before they crisp up.

Use the back of a spoon or spatula to press the mixture down into an even layer in the skillet. This helps form those nice browned, crispy bits on top and around the edges.

Transfer the skillet to the preheated oven and bake, uncovered, for 30 minutes. Do not stir during this first part of baking so a crust can start to form on the bottom.

After 30 minutes, carefully remove the skillet and give everything a gentle stir, scraping up some of the browned bits from the bottom and mixing them through the hash. Press it back down into an even layer.

Return the skillet to the oven and bake for another 20–25 minutes, or until the potatoes are tender all the way through and the top is nicely browned and crisp in spots. If you like it extra crispy, you can turn on the broiler for the last 2–3 minutes, watching closely so it doesn’t burn.

Taste and adjust the seasoning with a little more salt and pepper if needed. Let the hash bake rest for about 5 minutes so it sets slightly, then scoop and serve straight from the cast iron skillet at the table.

To keep this true to its Depression roots, the idea is to use what you have and not waste a thing. If ground pork isn’t on sale, use whatever cheap pork you can find: pork shoulder, pork steaks, or even leftover pork roast, chopped small. You can also stretch the meat by using only 1 pound of pork and adding an extra potato or onion. For picky eaters, cut the onions very small so they almost melt into the hash, or cook the onions separately and serve them on the side for those who like them. If you have a little cheese to spare, sprinkle a handful of shredded cheddar or any odds and ends of cheese over the top during the last 5–10 minutes of baking. To make it feel more like breakfast-for-dinner, crack a few eggs on top of the hash during the last 10 minutes and bake until the whites are set. You can also season it differently depending on your family’s taste: a pinch of garlic powder or paprika, a shake of dried thyme, or a spoonful of chopped pickled jalapeños can all change the character without adding much cost. Leftovers reheat well in a skillet with a splash of oil until re-crisped, and you can tuck them into tortillas or serve them with a fried egg on top for an easy next-day meal.