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I've been quite broke lately and most of my food supplies have depleted. Just as that guy who invented mayonnaise, I've decided to just put all I have together and see if it tastes good.

Pretzels

Gravy packets

• Few potatoes - estimate how much fried potatoes your table will eat - this is how much you need
• White onions - once chopped, you need to have about 2 parts of onion for every 3 parts of potatoes
• Packet of gravy mix - of course, it's better to have real meat and real gravy instead of this; however, this is as close to the taste of meat as I could've gotten today.
• Pretzels - I've used the ones I got from a Polish store that are a bit thicker, but I am sure regular North American pretzels will work just as well or better. Note: I might be ignorant about all the possible pretzels made over here, but just to make sure we have the right product, I've used the ones with grains of salt on them. Plain ones would work too; not sure about sweet ones.
• Salt and spices to taste

Potatoes and onions about to get fried

Pretzels in the gravy mix

Fried onions and potatoes

Aside from adding some extra ingredients - like pretzels - everything has ordinary cook-cycle. Peel the potatoes and chop them up for frying. Put the pieces into a frying pan with cooking oil, and right away peel your onions, chop them up, and add them to the potatoes. Don't be afraid to have that much onions, they are good and good for you!

In a sauce pan, let's prepare our gravy. Simply follow the directions on the packet and add about a quarter of a glass more water than it tells you - remember we'll add pretzels that will absorb some of it.

Now, here's the part where you might need to experiment. As I've already mentioned, the pretzels that I have are a bit thicker than regular North American pretzels. My Polish pretzels did not completely turn into a goo and that is what we are after - the outside of pretzels to be soaked in gravy, while the insides are still rather hard and chewy. Having that in mind, you might want to hold off on adding North American pretzels a bit. I've added mine right from the start of making the gravy.

Once potatoes and gravy are ready, serve:

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