1 tablespoon oil
1/2 to 3/4 pound meat of your choice, diced, preferably with some fat on it (our shelf-stable favorites are Spam and Chinese lap cheong; bacon would be amazing, as it always is, or pancetta or any kind of sausage)
1 tablespoon minced garlic (or 1–2 cloves garlic, minced)
1 pound potatoes, any kind, scrubbed and diced into 1/2-inch pieces (we used baby red potatoes; sweet potatoes would be a nice lighter option)
Salt and pepper, to taste
1 small onion, diced (about 1 cup diced)
1/2 to 1 cup other vegetable, diced or ribboned (optional; 1/2 cup kimchi would be my choice, but you could try bell peppers, leeks, ribboned kale or collards, a couple generous handfuls of torn baby spinach, ribboned Swiss chard)
3–4 eggs, if desired
1 cup shredded cheese of your choice, if desired
A bit of fresh garnish if you have it (sliced scallions, parsley, chives)
If you prefer your potatoes quite soft, you can parboil them for a few minutes or microwave them for five to get them going before you begin to crisp them.
Optionally, dice the potatoes the night before or several hours ahead and soak the diced pieces in cold water, rinsing a few times, until you are ready to cook, which will drain them of some starch and encourage them to crisp.