I think I have the canned corned beef and fresh potatoes version figured out.
Cubed the potatoes and piled up the cubes in a bowl of cold water with some rosemary and parsley. Poured off about half the water and warmed it in a big skillet until it was boiling; took away a little more water, added some freeze-dried onion and let it simmer while I cubed up the canned corned beef.
The meat was Kroger's house brand. It's all South American canned corned beef, in those trapezoidal cans, and the price was good. (It also had an expiration date over four years in the future, so I'll be stocking a few cans of that stuff for rainy days.)
Added the meat, mixed everything together, smoothed it with the back of the spoon and let it cook uncovered until it was about as dry as I wanted; covered it and let it cook awhile longer (and made myself a fried egg for on top, in a separate one-egg pan). Cooked it uncovered just a bit more, so it would brown some on the bottom, then served it up.
It was good. Not too salty, which is always a concern with canned corned beef. The potatoes did brown a little and they were well-cooked.
So there's the trick. Cook the potatoes by boiling first, don't add salt.
6 months ago