My grandfather ate this hearty meal every March during the tough years. Only 3 ingredients for a savory breakfast that kept him full all day long.

During the lean Marches of my childhood, when winter still clung to the fields and money was tight, my grandfather relied on this simple corned beef skillet to get him through long days of work. With just three humble ingredients, it was hearty, salty, and satisfying enough to keep him full until supper. These days, I make a low-carb version using radishes instead of potatoes, but the spirit is the same: a no-fuss, stick-to-your-ribs breakfast that tastes like it came straight out of a farmhouse kitchen during the tough years.

Serve this corned beef skillet hot, right off the stove, on a warm plate so the edges stay crisp. It’s filling enough to stand alone, but a fried or soft-scrambled egg on top is lovely if you don’t mind adding a fourth ingredient. A side of sliced tomatoes or a small bowl of sauerkraut keeps things low carb and brightens up the salty meat. Strong black coffee or hot tea suits this old-fashioned breakfast best, and if you’re serving it later in the day, a simple green salad with a sharp vinaigrette balances the richness.

Servings: 2

8 ounces cooked corned beef, chopped into small bite-size pieces

Cut the cooked corned beef into small bite-size pieces, about the size of a large pea or small dice. Trim the tops and tails from the radishes, then cut them into small chunks, roughly 3/4-inch pieces so they cook at the same rate.

Place a large heavy skillet (cast iron if you have it) over medium heat and add the bacon fat or butter. Let it melt and heat until it shimmers and just begins to smell nutty, but does not smoke.

Add the radish pieces to the hot skillet in an even layer. Cook without stirring for 3 to 4 minutes, until the undersides start to turn golden and lightly blistered. This helps them get a little char and lose their sharp bite.

Stir the radishes, then continue to cook for another 6 to 8 minutes, stirring every couple of minutes, until they are fork-tender and lightly browned on most sides. They should look a bit like small potatoes by this point, with a soft interior.

Push the radishes to one side of the skillet and add the chopped corned beef to the empty side. Spread the meat out in a single layer so it can sear rather than steam.

Let the corned beef cook undisturbed for 3 to 4 minutes, until the edges begin to crisp and char slightly. Then stir it together with the radishes, spreading everything back into an even layer.

Continue cooking for another 4 to 6 minutes, stirring occasionally, until the corned beef has plenty of crispy, browned edges and the radishes are soft inside with a bit of color outside. Taste and, if your corned beef isn’t very salty, you may add a tiny pinch of salt, though most of the time it needs nothing.

Spoon the skillet mixture onto warm plates, making sure to scrape up any browned bits from the bottom of the pan. Serve immediately while the corned beef is still crisp at the edges and the radishes are tender and juicy.

For a slightly richer breakfast, you can crack a couple of eggs right into the skillet during the last few minutes of cooking, nestling them on top of the corned beef and radishes, then cover the pan and let them steam until the whites are set. If you’re not strict about keeping it to three ingredients, a handful of chopped onion cooked with the radishes will add sweetness and deepen the flavor, much like the farmhouse versions I grew up with. You can also swap bacon fat for butter, or even use a mix of both, depending on what you keep in your kitchen jar. If you prefer a softer texture, add a tablespoon of water and cover the skillet for a few minutes to steam the radishes before crisping everything at the end. Leftovers reheat well in a skillet over medium heat with just a touch more fat; press them down a bit while reheating to recreate those browned, crispy bits that make this feel so hearty and old-fashioned.