One potato, two potato, three potato four. Feed two mouths with one papa, or big eaters, two papas.
1 can corned beef (up to 4 papas per can).
1 or 2 small cans of tomato sauce.
1/2 pound of cheddar cheese.
onion, garlic, chile powder, salt, pepper.
Optional: minced green pepper, celery, carrots; canned string beans, frijoles de la olla or refritos.
Chop papas into no larger than 1" cubes. For hamburger or steak versions, no larger than 1/2" cubes.
Spray a big frying pan with non-stick spray. Slightly cover the bottom of the pan with olive oil.
Under medium heat, wilt the onion & garlic. Add potatoes, salt, pepper. Dust with chile powder. I like Gebhard's blend.
Cook until papas are browning, slightly less than fork tender.