Field-expedient method: Take 3 or 4 medium-sized potatoes,
nuke on HIGH for five minutes. Poke them with a fork and
make sure they’re cooked through. If not, give them another
couple of minutes. Poke again and nuke again if necessary.
When done, remove from microwave and put in a plastic sealed
container. Transport in your cooler or just stick in the fridge
At your leisure, dice ¼ to ½ onion; open a can of corned beef;
take out as many potatoes as you like and dice. Add about 2
tablespoons of cooking oil in a skillet, put in the onions and
potatoes, spread around in the oil. Place thin slices of corned
beef straight from the can on top of the veggies as they cook.
Not the whole can – just enough to cover the potatoes in the
pan. Put the excess in the sealed container with your unused
potatoes for later.
Over MEDIUM heat, stir occasionally until potatoes are
browned. Remove from heat and serve. You shouldn't need
much salt, the canned corn beef has plenty. You can throw in
some garlic powder or other seasonings, but frankly the
onion and touch of salt and pepper are all that’s needed.
Occasionally, I toss in diced egg plant or cabbage and let
it simmer with the potato. Excellente!