My great aunt made this every Friday night during the summer months. She called it her stretch-a-dollar supper and somehow it was always the meal everyone asked for. The crispy edges and tender

3. Add the drained potatoes to the skillet and spread them into an even layer. Cook, stirring only every few minutes, for 10 to 15 minutes until the potatoes are deeply golden with crisp edges.

4. Stir in the sliced hot dogs and continue cooking for 5 to 8 minutes, turning everything occasionally, until the hot dogs are browned on the cut sides and the onions are nicely caramelized.

5. Taste and serve hot straight from the skillet or spooned onto plates, making sure everyone gets plenty of crispy bits from the bottom of the pan.

Variations & Tips

Add seasoning: Even though the classic version keeps things very plain, a little black pepper, garlic powder, paprika, or seasoned salt can give the skillet more depth without changing its character.

Use the right pan: A cast-iron skillet or another heavy pan helps develop the crust that makes this dish special. Avoid stirring too often or the potatoes will steam instead of brown.

Try a different sausage: Smoked sausage or kielbasa can stand in for hot dogs if you want a heartier flavor. Slice it on the bias for more browning surface and a slightly dressier look.

Speed it up: If you have leftover boiled potatoes from another meal, this is an excellent place to use them. Cold cooked potatoes brown especially well and cut down the cooking time considerably.

Make it stretch further: To feed more people, serve smaller portions alongside eggs, beans, or toast. It is also very good topped with a fried egg if you want to turn it into a hearty brunch-style skillet.