I am putting my chef’s hat on again folks and I think you are going to be bowled over by the simplicity and the deliciousness of this modern take on an old standby:
First, I would suggest you go to Walmart or somewhere and obtain a plastic microwave steamer such as the one I have shown in the picture below:
(Disclaimer: I am not being compensated for mentioning the name of “Walmart.)
I love to make this when I want something substantial (Breakfast, Lunch or Dinner) and I am in a hurry and not necessarily in the mood for cooking a complex dish.
You start with a fresh Idaho potato (or enough potatoes to make about 8 ounces of potato) and when you have peeled it you chop the potato into small square bite-sized chunks about 1/4-inch square and you throw them into the steamer.
To the potatoes prepared as above, you add a whole sweet onion that you have chopped in the same manner as you did the potato.
Put the necessary amount of water in the bottom of the steamer and insert the closed steamer with the potatoes and onion into your microwave and cook on high temperature for about 5 or 6 minutes. (Test for doneness at the end of the 5 minutes. Cook longer if necessary to get the “Mouth Feel” you want from your potatoes and onions.
In the meantime, heat up a can of corned beef hash and put it into a bowl for safe keeping until the potatoes and onions are done.
When the potatoes and onions are done, combine them with the corned beef hash and transfer the whole mixture to a serving bowl.
You can season this dish at the table with the appropriate amount of Kosher sea salt (coarse ground) and ground peppercorn (Or coarse-ground black pepper.). I sometimes add a little garlic powder to mine.
Some people like to serve this hash over toasted bread with a fried egg or two sitting atop the mound of hash.
If you do not like the hash as moist as it will be when it comes out of the microwave, you can put it into a skillet on top of a stove set at medium-high heat and you can brown it off a little before adding it to the toast and putting the egg on top of it.
I like mine moist and I do not do the extra browning step.
If it is not moist enough for your tastes, you can add two or three tablespoons of water just after it comes out of the microwave and after you have stirred the corned beef into it. Use your own judgment and your own preferences if you are going to add liquid.