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

If you want to stay true to the old pantry spirit, you can swap the fresh potatoes for about 3 cups of well-drained canned diced potatoes or leftover boiled potatoes; they’ll brown faster, so keep an eye on them. For a slightly lighter version, use less oil and a nonstick skillet, though you’ll sacrifice a bit of that deep crust Grandma prized. You can also press the hash into individual patties in the pan for neater servings—just give each patty time to form a good crust before flipping. A dash of Worcestershire sauce or a spoonful of prepared mustard stirred in with the corned beef adds a subtle tang that wakes everything up. If you like things spicier, sprinkle in a pinch of crushed red pepper flakes with the onions. Leftover hash reheats nicely in a skillet; just warm it over medium heat with a touch more oil, pressing it down again so you can bring back those crispy edges.