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

Have all your ingredients ready before you start: peel and dice the potatoes into small, even cubes; dice the onion; and open the can of corned beef. Chilling the corned beef first helps it hold its shape when you cut or crumble it.
Heat the vegetable oil or bacon drippings in a large, heavy skillet (cast iron if you have it) over medium heat until it shimmers.
Add the diced potatoes to the hot skillet in an even layer. Sprinkle with a pinch of salt and pepper. Let them cook undisturbed for 3–4 minutes so they start to brown on the bottom, then stir and continue cooking, stirring occasionally, until the potatoes are turning golden and just becoming tender, about 8–10 minutes total.
Stir in the diced onion and cook with the potatoes until the onion softens and begins to caramelize around the edges, about 4–5 minutes. If the pan looks dry, add a bit more oil.
Add the corned beef to the skillet, breaking it into bite-sized pieces or crumbles with a spoon or spatula. Stir gently to distribute it evenly with the potatoes and onions.
Press the mixture down into an even layer with the spatula. Turn the heat down slightly to medium-low and let it cook without stirring for 4–6 minutes, or until the bottom develops a deep, crispy brown crust.
Once a good crust has formed, use the spatula to flip the hash in sections, turning it over so new parts can crisp. Press down again and cook another 4–6 minutes, or until you see plenty of browned, crispy bits throughout.
Taste and season with additional salt and black pepper as needed. Serve hot, straight from the skillet, while the edges are still crackly and the potatoes are soft inside.
Variations & Tips