Corned beef, despite having been introduced by the Americans, is a staple breakfast fare in most Filipino homes. The typical version is canned corned beef sauteed in garlic, onions and tomatoes, the trinity in Filipino cooking.
My version is a healthier alternative of the typical corned beef breakfast. It's still coned beef, but less of the grease.
Corned Beef with Asparagus and Potatoes
2 Small cans of corned beef
1 Diced potato
1 bunch baby asparagus spears, sliced, hard portions discarded
1. In rapidly boiling, lightly salted water, add the potato and asparagus. Drain after one minute or less.
2. In a separate non-stick pan, heat up the corned beef (without adding any oil). Add the potatoes and asparagus, toss until heated through. Do not add any more salt.
Serving good for 3, or one hungry husband, depends on the situation :-)