Gradually pour your slurry into the pot, stirring to incorporate. Cook, uncovered, for 5 to 10 minutes, stirring a few times, until the potatoes are tender, the onion is crisp-tender and the hash is nicely thickened and bubbling. Taste and season with salt and/or pepper, as needed. If you have warm biscuits, spoon the hash over each portion and serve.
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