My dad grew up on this depression era meal and still requests it. The nostalgia factor is real and it costs almost nothing!

This slow cooker 4-ingredient poor man’s potato and canned Vienna sausage is the kind of meal my dad talks about from his childhood. His family didn’t have much, but they always seemed to have a bag of potatoes, a couple cans of Vienna sausages, and an onion. It’s a true Depression-era style dish: simple, filling, and surprisingly comforting. The potatoes turn soft and tender, the sausage rounds stay pink and bouncy, and everything sits in a light, savory broth. It’s not fancy at all, but that’s exactly the point—and the nostalgia factor is real, especially if you grew up on humble, stretch-a-dollar suppers.

Serve this straight from the slow cooker with the potatoes and sausage scooped into bowls and plenty of broth ladled over top. It’s nice with a slice of soft white bread or buttered toast for dipping into the broth, or a side of canned green beans or peas to keep that old-fashioned pantry theme going. If you want to bulk it up a bit, add a simple side salad or a dish of applesauce for the kids. This is definitely a “cozy on the couch” kind of meal, so don’t be afraid to keep the rest of dinner just as simple.

Servings: 4

2 pounds russet potatoes, peeled and cut into thick wedges

Prepare the potatoes by peeling them and cutting them into thick wedges—about 6–8 wedges per potato. You want them chunky so they hold their shape but still get nice and soft.

Thinly slice the onion. Open the cans of Vienna sausage, drain off the liquid, and slice the sausages into 1/2-inch rounds.

Lightly grease the inside of your slow cooker with a little oil or cooking spray if you’d like easier cleanup, though this dish will work fine without it.

Layer about half of the potato wedges in the bottom of the slow cooker, spreading them out evenly. Scatter half of the sliced onions and half of the Vienna sausage rounds over the potatoes.

Repeat with the remaining potatoes, then the rest of the onions and sausage, so everything is fairly evenly distributed.

Pour the chicken broth (or water) over the top. Sprinkle with salt and black pepper. Don’t worry if the broth doesn’t completely cover the potatoes; they will steam and soften as they cook.

Cover 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 broth is lightly cloudy and savory.

Once done, taste the broth and add a little more salt and pepper if needed. Gently stir from the bottom to mix some of the onions and sausage through the potatoes, being careful not to mash them too much.

Serve hot, making sure each bowl gets a good mix of soft potato wedges, pink sausage rounds, and plenty of the simple broth for soaking up with bread.

To keep the spirit of this Depression-era meal, try to stick to pantry basics and just a few ingredients, but there are small tweaks you can make. For extra flavor while still staying simple, you can add 1/2 teaspoon garlic powder or a pinch of dried thyme or parsley along with the salt and pepper. If your family likes a richer broth, use all chicken broth instead of water and add a tablespoon of butter on top before cooking. For picky eaters, dice the onion very small so it almost disappears into the broth, or cook it in larger slices so kids can easily pick it out. You can also cut the potatoes into thick chunks instead of wedges if that’s easier for little hands. If you need to stretch the meal further, add one extra potato and a bit more water or broth, and season again at the end. For a slightly heartier version, stir in a drained can of green beans in the last 30 minutes of cooking. FOOD SAFETY: Always drain the Vienna sausages before adding them to the slow cooker to keep the broth from becoming overly salty. Make sure your slow cooker starts on High for the first 30 minutes if your ingredients and appliance are very cold, then switch to Low; this helps bring the food through the temperature “danger zone” more quickly. Keep the lid on while cooking to maintain a safe, even temperature, and avoid leaving the finished dish on Warm for more than 2 hours. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving again.