My grandfather relied on this 3 ingredient savory skillet meal every March when money was tight. It crisps up beautifully and provides the ultimate cheap and filling comfort food for chilly mornings.

Every March, when the wind still had teeth and the paycheck had to stretch, my grandfather would pull a dented can of corned beef from the pantry and a few potatoes from the bin. With just an onion from the cellar, he turned those humble ingredients into a skillet of sizzling, savory hash that could feed a hungry family on the cheap. This 3-ingredient canned corned beef hash is my faithful recreation of his thrifty breakfast—simple, filling, and wonderfully crisp around the edges. It’s the kind of no-fuss, stick-to-your-ribs comfort food that feels right at home on a chilly Midwestern morning.

Serve this hash hot, straight from the skillet or heaped onto a warm white plate so the crispy bits stay crackly. It’s especially good with a fried or soft-scrambled egg on top, but if you’re really pinching pennies, a splash of ketchup or a spoonful of mustard on the side does just fine. A slice of toast or buttered white bread is perfect for scooping up the crusty pieces from the pan. If you like a little freshness, add a few pickle slices or a handful of sliced green onions on the side, but honestly, this hash is hearty enough to stand on its own with a hot cup of coffee.

Servings: 3–4

12–15 ounces canned corned beef (1 standard can)

Prep the vegetables: Peel the potatoes and cut them into small 1/2-inch cubes so they cook through and crisp up easily. Finely dice the onion. Set both aside.

Dry the potatoes: If the potatoes look wet or starchy, pat them dry well with a clean towel. This helps them brown instead of steam and gives you that golden, crispy texture.

Warm the skillet: Place a large, heavy skillet (cast iron if you have it) over medium heat. Let it heat for 2–3 minutes until hot. You won’t need extra oil at first because the canned corned beef has enough fat to get things going.

Render the corned beef: Open the can of corned beef and slide it into the hot skillet. Use a spatula or wooden spoon to break it up into small chunks. Cook, stirring occasionally, for about 3–4 minutes, until some of the fat melts and lightly coats the bottom of the pan.

Add the onions: Stir the diced onion into the corned beef. Cook for 3–5 minutes, stirring now and then, until the onions start to soften and pick up a little color. You want them lightly golden at the edges but not burned.

Add the potatoes: Scatter the diced potatoes evenly over the corned beef and onion mixture in the skillet. Gently fold everything together so the potatoes are coated in the rendered fat and mixed throughout.

Press into a flat layer: Using your spatula, press the hash down firmly into an even layer that covers the bottom of the pan. This contact with the hot skillet is what creates that crisp, browned crust Grandpa always insisted on.

Let it brown without stirring: Turn the heat down slightly to medium-low or medium, depending on your stove. Let the hash cook undisturbed for 8–10 minutes. Resist the urge to stir. You’re building a deep golden crust on the bottom while the potatoes cook through.

Check the bottom and flip in sections: After about 8 minutes, gently lift a corner of the hash with your spatula. If it’s nicely browned and crisp, start flipping the hash in big sections, turning portions over rather than stirring everything together. This keeps some larger crusty pieces while exposing new surfaces to the pan.

Crisp the other side: Press the flipped hash down again into an even layer. Continue cooking another 6–8 minutes, leaving it mostly alone so a second crust forms. If the pan seems too dry or things are sticking badly, you can add just a teaspoon or two of any neutral fat you have on hand, but usually the corned beef provides enough.

Finish to your liking: Taste a small potato cube to make sure it’s tender. If you like it extra crispy, keep cooking and flipping in sections for a few more minutes until the potatoes are soft inside and the outside is deeply browned and crusty.

Serve hot: Spoon the hash onto warm plates, making sure to scrape up all the crispy browned bits from the bottom of the pan. Serve immediately while the edges are still crackly and the center is tender and savory.

If you have a little wiggle room in the budget, you can dress this up without losing its spirit. For a heartier breakfast, top each serving with a fried egg or two—the runny yolk makes a rich sauce over the crispy hash. A sprinkle of black pepper or a pinch of dried thyme or paprika adds a nice depth if you keep those in your cupboard. You can also parboil the potatoes for 3–4 minutes before frying if you like an extra-creamy interior, just be sure to dry them very well so they still crisp. If your corned beef is very lean, add a tablespoon of bacon grease, lard, or vegetable oil at the start to help with browning. For those who enjoy a bit of tang, serve with a side of chopped dill pickles or a spoonful of sauerkraut. Leftovers re-crisp nicely in a hot skillet; press them down again and cook until sizzling and browned on both sides. And if you prefer smaller portions, halve the recipe but use a smaller skillet so you still get that good, solid crust Grandpa would have expected.