Crumble ground sausage over raw diced potatoes, paired with 3 pantry staples, into slow cooker for a hearty farmhouse supper that I make without even thinking

This is the sort of farmhouse supper I make on autopilot, the way my mother and her Amish neighbors used to cook on busy chore days. You just tumble raw diced potatoes into the slow cooker, crumble seasoned ground sausage over the top, and add three simple pantry staples to help it all melt together into something hearty and comforting. It’s not fancy, just honest meat-and-potatoes cooking that fills the house with the kind of smell that makes everyone drift toward the kitchen without even realizing it.

I like to scoop this sausage and potato mixture into shallow bowls with a side of buttered peas or green beans and maybe a simple lettuce salad if I have it. Warm dinner rolls or a thick slice of crusty bread are perfect for soaking up the savory juices at the bottom of the bowl. A little applesauce on the side feels very Midwestern to me and gives a sweet contrast to the salty sausage. For breakfast-for-supper, add a fried or soft-cooked egg on top and serve with toast and strong coffee.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help with cleanup.

Peel the potatoes and cut them into small, even 1/2-inch cubes so they cook through evenly and get tender. Scatter the diced potatoes evenly over the bottom of the slow cooker crock.

Sprinkle the chopped onion evenly over the potatoes so every bite gets a little sweetness as it cooks down.

Season the potatoes and onion with the salt and pepper, tossing lightly with your hands or a spoon right in the slow cooker to distribute the seasoning.

Take the raw ground sausage in your hands and crumble it directly over the seasoned potatoes and onions in small, marble-sized pieces, spreading it out so it covers the surface fairly evenly. Do not pack it down; you want loose crumbles so the fat and juices can drip down and flavor the potatoes.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and the sausage is fully cooked through with no pink remaining. Avoid lifting the lid too often so the heat stays in.

Once everything is cooked, gently stir the sausage and potatoes together right in the slow cooker, scraping up any browned bits from the edges. Taste and adjust seasoning with a little more salt and pepper if needed.

Serve hot, spooned into bowls, making sure to get some of the flavorful juices from the bottom of the crock in each serving.

You can tuck this recipe into your back pocket and bend it to whatever you have on hand. Use hot or sage sausage if your family likes a little more kick or herby flavor. If you want it creamier, stir in a splash of milk or cream and a handful of shredded cheese right at the end and let it melt for 5 to 10 minutes on LOW. For extra color and sweetness, scatter a cup of frozen mixed vegetables or corn over the potatoes before adding the sausage. If you need to stretch the meal, add an extra potato or two and a bit more salt and pepper. Food safety tips: Always use fresh, cold ground sausage and keep it refrigerated until you’re ready to cook. Make sure the sausage is fully cooked; it should reach an internal temperature of at least 160°F and show no pink. Do not put frozen sausage directly into the slow cooker, as it can stay too long in the temperature “danger zone” (40°F–140°F); thaw it in the refrigerator first. Refrigerate leftovers within 2 hours of cooking, store in a shallow container, and reheat thoroughly before serving.