More than a bowl of oatmeal.
Two yukons, one yellow onion, three slices of deli ham cut into squares the same size as the taters, four to five spears of asparagus chopped, two slices of swiss cheese, a splash or two of chicken stock, salt, pepper, olive oil.
Oil heated, diced onions and taters in the pool with salt and pepper. Stir through quickly to coat. Leave it alone on med/med-high heat. I mean it. Leave it alone until the taters crisp up. Stir it up, splash of chicken stock, cover, let it go for 5-7. Stir in the ham and asparagus, one more small (2 tsp size) splash of stock, stir through, cover, and heat through. Put it on a plate, scatter the swiss throughout, take to the table, put a fork to it.