Grandma swore by this little trick for a quick and filling dinner. It uses just 3 pantry staples you probably already have sitting around.

This 3-ingredient corned beef hash is the kind of quick, filling supper my own grandma leaned on when the day ran long and the pantry was all you had to work with. It’s pure Midwestern practicality: a can of corned beef, a few potatoes, and an onion, all fried up until the potatoes are tender and the meat gets those irresistible crispy edges that make people wander into the kitchen just from the smell. Dishes like this grew out of farmhouse frugality—stretching shelf-stable staples into something hearty enough to feed a family after chores. It’s not fancy, but it’s the kind of rib-sticking comfort that’s kept its place on our tables for generations.
Serve this hash good and hot, right out of the skillet, on a sturdy plate that can handle a little shine of grease. It’s wonderful with a fried or runny-yolk egg on top if you want to stretch it a bit, and a spoonful of ketchup or a splash of hot sauce is very much in the spirit of old farmhouse tables. A simple side of sliced tomatoes, pickles, or a handful of canned green beans warmed in butter sits nicely next to it. If you’re feeding big appetites, add some toast or biscuits to mop up the crispy, savory bits left on the plate.
3-Ingredient Corned Beef Hash
Servings: 3–4

Ingredients
2 tablespoons vegetable oil or bacon drippings
4 cups peeled and small-diced potatoes (about 3–4 medium russet or yellow potatoes)
1 medium yellow onion, small-diced
1 (12-ounce) can corned beef, chilled and cubed or crumbled
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Directions