My uncle taught me this trick for stretching bacon ends into a full meal. The cheap scraps make these potatoes absolutely incredible!

This slow cooker 4-ingredient poor man’s potato and bacon ends dish is the kind of budget-friendly comfort food my Midwestern family leans on when we want something cozy without spending much. My uncle showed me how to take a cheap bag of bacon ends and pieces and stretch it into a full, hearty meal by letting those smoky scraps slowly melt their fat into potatoes and onions. Everything cooks together in the slow cooker until the potatoes are tender, the onions are sweet and caramelized, and the bacon bits are crispy and rich. It’s simple, filling, and perfect for busy days when you just want to toss things in the pot and come home to something that smells amazing.

Serve these bacon-studded potatoes right out of the slow cooker with a big spoon and let everyone help themselves. They’re great alongside a simple green salad, steamed or roasted vegetables, or a pan of buttered green beans. If you want to stretch the meal even more, add some crusty bread or dinner rolls to soak up the bacon-y juices. For breakfast-for-dinner nights, spoon the potatoes into bowls and top with a fried or scrambled egg. A little shredded cheese or a dollop of sour cream on the side also goes over well with kids and picky eaters.

Servings: 4

2 pounds russet or yellow potatoes, scrubbed and cut into thick wedges

Prepare the potatoes by scrubbing them well and cutting them into thick wedges, about 6–8 wedges per potato. Leave the skins on for more flavor and to help them hold their shape in the slow cooker.

Slice the onion into thin half-moons so it can soften and caramelize easily in the bacon fat as it cooks.

Roughly chop the bacon ends and pieces into bite-size chunks. They don’t have to be even; the mix of fatty and meaty bits is what makes this dish so good.

Lightly spray or grease the inside of your slow cooker to help prevent sticking and make cleanup easier.

Layer half of the potato wedges in the bottom of the slow cooker, spreading them out in an even layer.

Scatter half of the sliced onions over the potatoes, then sprinkle with about half of the salt.

Add half of the chopped bacon ends and pieces over the onions, spreading them so they cover most of the surface. This helps the bacon fat drip down over the potatoes as it renders.

Repeat the layers with the remaining potatoes, onions, and bacon ends, then sprinkle with the rest of the salt.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for about 3–4 hours, until the potatoes are very tender when pierced with a fork and the bacon pieces are cooked through. Try not to lift the lid too often, as that will slow down the cooking.

Once the potatoes are tender, gently stir from the bottom with a large spoon to coat the potatoes and onions in the rendered bacon fat and distribute the crispy bacon pieces throughout. Taste and add a pinch more salt if needed.

Let the dish sit with the lid off for about 5–10 minutes on the WARM setting to allow some steam to escape and the top layer of bacon to stay a bit crisp, then serve hot straight from the slow cooker.

If you have picky eaters, you can chop the onions very small so they almost melt into the potatoes and are less noticeable, or use a sweeter variety like Vidalia. For extra flavor without adding more ingredients, crack in some black pepper from your pantry or sprinkle on dried herbs like thyme or parsley before cooking. If you want to stretch this even further, stir in a drained can of green beans or corn during the last 30 minutes of cooking (this technically adds more ingredients, but it’s a handy budget trick). You can also swap in red potatoes if that’s what you have—they hold their shape nicely. For a breakfast version, spoon the hot potatoes into a skillet to crisp the bottoms a bit, then top with eggs. Food safety tips: Keep the bacon refrigerated until you’re ready to use it, and wash your hands, cutting board, and knife well after handling raw bacon. Make sure the slow cooker starts on a proper setting (LOW or HIGH) and doesn’t sit on WARM with raw meat inside. Once cooked, don’t leave the slow cooker on the counter unplugged for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly before serving.