Crumble pork scrapple over raw diced russet potatoes, along with 2 other ingredients, into a cast iron skillet for a rustic farmhouse meal that's my default when I don't know what to make

This 4-ingredient Amish-style scrapple potato casserole is my default dinner when I stare into the fridge and think, “I have no idea what to make.” It’s as simple as crumbling pork scrapple over a bed of raw diced russet potatoes, adding just two more everyday ingredients, and sliding the cast iron skillet into the oven. The idea is inspired by old-school farmhouse cooking—hearty, thrifty, and built around what you already have on hand. It’s cozy, filling, and perfect for those nights when you want real food with almost no mental effort.

I like to serve this casserole with something fresh and bright to balance the richness—think a simple green salad with a tangy vinaigrette or steamed green beans tossed with lemon. If I’m leaning into brunch vibes, I’ll add a side of scrambled or fried eggs and some sliced oranges. A dollop of sour cream or a spoonful of applesauce on the side leans into that classic scrapple feel. For an easy weeknight dinner, just add a quick sheet pan of roasted broccoli or a bag of frozen mixed veggies and call it good.

Servings: 4

1 pound pork scrapple, chilled

Preheat your oven to 400°F (200°C). Place a 10–12 inch cast iron skillet on the middle rack while the oven heats so it gets hot. This helps the potatoes start cooking right away and keeps everything from sticking.

While the skillet heats, scrub the russet potatoes and dice them into roughly 1/2-inch cubes. Leave the skins on for a more rustic texture and to save time. Pat the diced potatoes dry with a clean towel to help them crisp and roast instead of steam.

Carefully remove the hot cast iron skillet from the oven using oven mitts. Lightly grease the bottom and sides with a bit of the neutral oil (about 1 teaspoon), then add the diced potatoes directly into the skillet.

Drizzle the remaining neutral oil (about 2 tablespoons total, including what you used to grease) over the potatoes. Sprinkle with the kosher salt and black pepper. Toss gently with a spatula to coat the potatoes evenly and spread them into an even layer in the skillet.

Take the chilled pork scrapple and, using your hands, crumble it directly over the layer of raw diced potatoes in the cast iron skillet. Aim for small bite-size crumbles or chunks so they crisp around the edges as they bake. Try to distribute the scrapple evenly so every scoop gets some.

Place the skillet in the preheated oven and bake for 25–30 minutes, until the potatoes are starting to soften and the scrapple is browning on top. You should see some sizzling around the edges.

Carefully remove the skillet from the oven and give everything a gentle stir, turning the potatoes and scrapple so more surfaces get exposed to the heat. Spread back into an even layer and return the skillet to the oven.

Bake for another 15–20 minutes, or until the potatoes are tender when pierced with a fork and the scrapple pieces are nicely browned and crisped on the edges. Cooking time can vary slightly depending on how full your skillet is and how small you diced the potatoes.

Once the potatoes are tender, pull the skillet out of the oven and immediately sprinkle the shredded sharp cheddar cheese evenly over the hot scrapple and potatoes. The heat from the casserole will melt the cheese into a gooey, golden blanket.

Let the casserole rest for 5–10 minutes before serving so it sets slightly and is easier to scoop. Serve straight from the cast iron skillet for that rustic farmhouse feel.

You can tweak this basic 4-ingredient idea to fit your weeknight needs without making it complicated. For extra flavor, toss the raw diced potatoes with a pinch of smoked paprika, garlic powder, or onion powder before adding the scrapple. If you prefer a little heat, add crushed red pepper flakes or a drizzle of hot sauce over your serving. Swap the sharp cheddar for whatever cheese you have—Colby Jack, pepper jack, or even a mix of odds and ends from the fridge work fine. To stretch the meal, you can crack a few eggs over the top during the last 10 minutes of baking and return the skillet to the oven until the whites are just set; this turns it into more of a brunch bake. If you don’t have a cast iron skillet, you can use a greased 9x9-inch baking dish, but you may lose a bit of that crispy edge. For meal prep, dice the potatoes in the morning and store them in cold water in the fridge to keep them from browning; drain and pat dry before baking. Food safety tips: Keep the scrapple refrigerated until you’re ready to use it, and don’t leave the finished casserole out at room temperature for more than 2 hours. Store leftovers in an airtight container in the fridge and reheat thoroughly in the oven or a skillet until steaming hot in the center before eating. Always handle the preheated cast iron skillet with thick oven mitts, and keep the handle turned inward so no one accidentally bumps it.