My great-aunt made this every week during the depression and raised 8 kids on it. One bite and you will understand why this never left our family.

This slow cooker 3-ingredient poor man’s salt pork potatoes recipe is a true Depression-era survivor: humble, filling, and deeply comforting. My great-aunt made a pot of these every week to stretch a small piece of salt pork into a meal that could feed eight hungry kids, with potatoes doing the heavy lifting. Long, slow cooking coaxes flavor out of the cured pork and into the potatoes, giving you tender golden chunks glistening with rendered fat and dotted with crisp, browned bits of salt pork. It’s the kind of dish that proves you don’t need much money—or many ingredients—to put something satisfying and memorable on the table.

Serve these salt pork potatoes straight from the slow cooker with a few sliced scallions or black pepper if you have them, and plenty of the rendered fat spooned over the top. They’re hearty enough to be a main dish with a simple green side like wilted cabbage, steamed green beans, or a basic salad. For a more traditional farmhouse plate, pair them with sliced tomatoes in summer or braised greens in winter, plus some crusty bread or biscuits to soak up the savory drippings. Leftovers reheat well and can be crisped in a skillet the next morning alongside eggs.

Servings: 6

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

Prepare the potatoes by peeling them and cutting into roughly 1 1/2-inch chunks so they cook evenly and hold their shape during the long, slow simmer.

Rinse the salt pork briefly under cool running water to remove excess surface salt, then pat it dry with a clean towel and cut it into 1/2-inch pieces. Removing the rind, if present, helps the fat render more evenly and makes the finished pieces easier to eat.

Scatter the salt pork pieces in the bottom of a 4- to 6-quart slow cooker. This allows the fat to render as it heats and flavor the potatoes from underneath.

Layer the potato chunks evenly over the salt pork in the slow cooker. Do not pack them too tightly; a bit of space allows the rendered fat and cooking liquid to move around and coat everything.

Pour the 1 cup of water over the potatoes. The water provides just enough moisture to start the cooking process and helps the salt pork flavor permeate the potatoes as it simmers.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and some edges are beginning to look slightly translucent and golden from the rendered fat.

Once the potatoes are tender, gently stir from the bottom, lifting the salt pork and its rendered fat up and over the potatoes. This step gives you that glossy, rich sheen and helps some of the salt pork pieces brown slightly against the hot sides of the crock.

Taste a small piece of potato. If it is too salty for your liking, you can stir in a splash of hot water to dilute the seasoning slightly and let it sit, covered, for 10 minutes. If it tastes just right, leave as is.

Serve the potatoes hot, spooning some of the rendered pork fat and crispy salt pork bits over each portion. The potatoes should be tender, lightly golden, and glistening with the savory drippings.

Because this recipe relies on just three ingredients, each one matters. Use starchy or all-purpose potatoes (russet or Yukon Gold) so they absorb the rendered fat and salt pork flavor well without falling apart completely. If your salt pork is very firm and heavily cured, you can blanch it first in simmering water for 2 to 3 minutes, then drain and proceed; this reduces saltiness and some of the surface cure. For a slightly lighter dish, you can trim off some of the visible fat from the salt pork and reserve it for another use, but keep enough to render and coat the potatoes generously—this fat is the primary seasoning. If you don’t have salt pork, thick-cut slab bacon or pancetta can stand in, though both are typically less salty and more smoky; you may need to add a pinch of salt at the end to compensate. To stretch the meal further, layer in thinly sliced onions on top of the salt pork before adding the potatoes; they will melt into the dish and add sweetness. A handful of shredded cabbage or carrot can also be tucked in for extra bulk and nutrition without changing the spirit of the recipe. For a crisp-edged variation, spread leftover potatoes and pork in a hot skillet the next day and fry until browned, turning occasionally—this makes a hearty base for fried or poached eggs. Food safety tips: Always keep salt pork refrigerated before use, and discard if it smells off or feels sticky or slimy. Rinse the salt pork before cutting to remove excess surface cure; this helps control saltiness and removes any packing residue. Use clean utensils and a clean cutting board, and wash your hands thoroughly after handling the raw pork. Do not leave the cooked potatoes sitting at room temperature for more than 2 hours; cool leftovers quickly, transfer them to a shallow container, and refrigerate within that time window. Reheat leftovers until steaming hot throughout before serving, and use them within 3 to 4 days.