CORNED beef and potatoes seem to complement each other perfectly. Usually the potatoes are diced and cooked with the corned beef. Here?s a new take on this combination: use potato chips instead. The chips add crunch and texture to the corned beef. You?ll also save yourself the trouble of having to peel and dice the potatoes.

Corned Beef with Crisp Potatoes

2 tbsp cooking oil
1 onion, diced
3-4 cloves garlic, crushed
2 380-gram cans corned beef
1 tsp liquid seasoning
1 ? c green peas, thawed
Salt, to taste (optional)
3 cups coarsely crushed potato chips or shoestring potatoes, divided

Heat oil in a skillet and sauté onion over low heat for about 3 to 4 minutes. Add garlic and sauté for 1 to 2 more minutes, making sure the garlic doesn?t burn.

Break apart corned beef with a fork then add to skillet. Season with liquid seasoning. Cook-stir with a heatproof spatula or wooden spoon until meat is cooked to desired doneness?very dry, crisp, or still slightly moist. Add green peas and heat through. Season with salt if necessary (see tips). Remove from heat.

Add 2 cups of the crushed potato chips and toss to combine. Transfer to a serving dish and top with remaining crushed potatoes.

Tips

If the corned beef brand you use is on the salty side, you may not need to add salt while cooking. In addition, the potato chips may also be salted so additional salt may not be necessary.

You can also use barbecue-flavored potato chips.

To crush the potato chips, put them in a resealable plastic bag and pass a rolling pin over them. Don?t crush them too finely so they retain their crunch.

This is good eaten with rice or pan de sal.