Found this in my great aunt's recipe box labeled simply as the Amish way. Four ingredients and absolutely no effort required.

This slow cooker 4-ingredient Amish bacon potatoes recipe is the kind of thing you’d find scribbled on a yellowed index card in an old wooden box, labeled simply, “the Amish way.” It’s nothing fancy, just potatoes, bacon, a bit of onion, and salt, all left to quietly do their work together until the potatoes are tender and the bacon fat has turned everything rich and comforting. There’s no cheese, no canned soup, no extra fuss—just the sort of practical, no-nonsense farm cooking that feeds a family without keeping you tied to the stove. If you’re looking for something that tastes like it came from a great aunt’s kitchen on a Sunday afternoon, this is it.

Serve these Amish bacon potatoes right out of the slow cooker with a big spoon, letting that golden bacon fat and juices pool around the chunks on each plate. They’re wonderful alongside roast chicken, meatloaf, baked ham, or grilled pork chops, and they make a hearty base for fried eggs if you have leftovers in the morning. A simple side of green beans, coleslaw, or sliced garden tomatoes balances the richness, and a basket of warm rolls or buttered bread is perfect for soaking up every last bit of the savory juices.

Servings: 6

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

Layer the potatoes in the bottom of a 5- to 6-quart slow cooker. Spread them out so they sit in an even layer, with a few pieces overlapping but not packed too tightly.

Scatter the sliced onion evenly over the potatoes. The onion will soften and melt down into the potatoes as they cook, adding sweetness and moisture.

Sprinkle the kosher salt evenly over the potatoes and onions. Don’t skip this step—there’s no other seasoning in this recipe, and the salt brings out all the flavor from the bacon and potatoes.

Lay the bacon pieces evenly over the top, covering as much of the surface as you can. As the bacon cooks, the fat will render down over the onions and potatoes, seasoning and basting everything underneath.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 1/2 to 4 hours, until the potatoes are very tender when pierced with a fork and the bacon is cooked through. Avoid lifting the lid during the first few hours so the heat and moisture stay trapped inside.

Once the potatoes are tender, gently stir from the bottom with a large spoon to coat the potatoes with the rendered bacon fat and softened onions. Some bacon pieces will stay on top and crisp, while others will mix in with the potatoes.

Taste and adjust the salt if needed, then serve the potatoes hot straight from the slow cooker, making sure each serving gets plenty of bacon and those golden juices from the bottom.

If you’d like the bacon a little crisper on top, you can partially cook the bacon in a skillet until it just starts to brown, then drain off only a bit of the grease and add both the bacon and remaining drippings to the slow cooker as directed. For a slightly smokier flavor, use thick-cut applewood-smoked bacon. You can also swap in red potatoes and leave the skins on for a more rustic look and a firmer texture that holds its shape a bit better. If you prefer less richness, blot some of the rendered fat from the top with paper towels before stirring and serving. For a complete one-pot meal, tuck a few raw bratwursts or smoked sausage links on top of the bacon before cooking; just make sure they reach a safe internal temperature of 160°F for fresh sausage or 165°F for poultry-based sausage. Always keep raw bacon refrigerated until you’re ready to cook, and don’t let the finished dish sit at room temperature longer than 2 hours (1 hour if your kitchen is very warm). Leftovers should be cooled promptly, stored in a shallow covered container in the refrigerator, and eaten within 3 to 4 days; reheat thoroughly until steaming hot before serving.