Still tinned, but not the all-in-one-can stuff that -- in my opinion -- barely passes muster anymore. Nope, you start with one of the distinctive trapezoidal cans of South American (usually Argentine*) corned beef and a can of cubed, cooked potatoes.
Drain and rinse the potatoes (there's plenty of salt in this, don't pass up a chance to remove some. Is there a No Salt Added version of canned tatties? Try it!), and set them cooking at medium heat in a skillet with a very small amount of your favorite kitchen lubricant -- butter, oil, whatever. I used a kiss of Bertolli Extra Light Olive Oil, because it was what I had ready to hand. You want just one layer of potatoes for best results. A little pepper or what-have-you won't hurt. At this point, you're just cooking moisture out of 'em. Shake or stir occasionally. Eventually the pan will be dry; mind they don't stick. Cook until they suit you; if they start to brown even a little, you'd better have the beef ready.
Untin the beef onto a (non-wooden) cutting board. You may have to pry, so mind the sharp edges! Cut it into cubes, 3/8" or so, push the potato to the edges of the skillet, and put the meat into the center. Mix it all up, spread evenly, and let it cook. It is ready to eat as soon as it it warmed through, though Tam and I prefer to let it get a little crunchy on the bottom. Top to taste -- I like scrambled egg on mine, but chopped fresh chives or green onion would be a nice addition, as would shredded cheese.
Shelf life of the canned ingredients is excellent -- I used the oldest can of corned beef in our pantry, good well into 2020. Stock a little and rotate through as a supplement to your emergency food supplies. In a pinch, you could eat this stuff cold: both ingredients are already cooked.
* One of the minor ironies of the Falklands War was that it pitted the Brits against a leading producer of bully beef. Eat up, Tommy, it's tinned mutton tomorrow!
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