Grandfather’s 3-Ingredient Survival Meal

Scrub the potatoes clean and slice them into uniform $\frac{1}{8}$-inch to $\frac{1}{4}$-inch rounds. Thinly slice the two large yellow onions.

Melt 2 tablespoons of the fat or butter in a heavy-bottomed skillet (preferably cast iron) over medium heat. Add the sliced onions and a pinch of salt. Sauté, stirring frequently, until the onions soften, sweeten, and turn a rich golden-brown. Transfer the onions to a plate.

Add the remaining 1 tablespoon of fat to the same skillet over medium-high heat. Arrange the potato slices in the skillet, seasoning generously with salt and black pepper. Cook undisturbed for 5 to 6 minutes until the bottom layer forms a crisp, golden crust, then flip to crisp the other side.

Lower the heat to low. Return the caramelized onions to the skillet, gently folding them into the crisp potatoes. Cover the skillet with a lid or foil for 3 to 5 minutes to allow the steam to soften the core of the potatoes while locking in the savory onion aroma. Serve hot directly from the pan.