1 large potato, peeled and diced
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 can (11.5 ounces) chunky-style corned beef
1/2 cup water
salt and pepper to taste
In a skillet over medium heat, heat about 2 tablespoons of oil. Add potatoes and cook until lightly browned. Add onions and garlic and cook, stirring occasionally, until softened. Add corned beef and water and bring to a boil, breaking meat into smaller pieces. Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Season with salt and pepper to taste. Serve hot.