Sliced pork roll crisps up fast in a hot pan, then meets soft potatoes and onion for a diner-style hash. This shelf's star ingredient does all the seasoning work, so dinner comes together in the time it takes to dice and cook.

Serves 2. 30 minutes, 20 at the stove.

About 470 calories a serving, 30 g protein, 45 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Cut 1 small onion into half-inch dice. Dice 1 pound waxy potatoes into half-inch pieces; put them in a bowl and cover with cold water.
2. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Slice the 8 ounces pork roll into quarter-inch rounds, add them to the pan, and let them brown without stirring for 2 minutes on each side until the edges crisp and brown. Transfer to a plate.5 min
3. Add the drained diced potatoes to the same pan and cook over medium-high heat, stirring occasionally, until they turn golden and fork-tender, about 15 minutes. While they cook, start the onion in a separate small pan with a splash of oil and a pinch of salt over medium heat.12 min
4. When the potatoes are tender, add the cooked onion and the browned pork roll slices back to the main pan. Toss gently to combine and warm through for 1 minute, then taste and adjust salt and pepper. Divide between two plates and serve at once.2 min

Note Swap the pork roll for bacon or smoked sausage if you like. Leftover hash keeps in the fridge for three days and reheats gently in a skillet with a splash of water. Serve with a fried egg or hot sauce.