- Pour about 2 tablespoons of olive oil in a large saute pan with a lid.
- Add the onions and potatoes and cook on medium heat for about 10 minutes, stirring occasionally.
- Add the cabbage, corned beef and chilis with liquid. Mix well.
- Sprinkle with garlic salt. I only used about 1 teaspoon because the corned beef is already highly salted.
- Cover and cook, on medium heat for about 15 minutes, stirring occasionally. This will give the potatoes and onions time to soften.
- Remove the cover and turn up the heat to medium high. Continue cooking and stir every 5 - 10 minutes and cook for an additional 20 - 30 minutes. The longer it cooks, the more crispy it gets.
Delicious, especially with a nice piece of crusty bread and a side salad. Enjoy!