Peel the potatoes and cut them into small, even cubes. Mince the garlic, chop the white onion, and slice the spring onion. Preparing everything before cooking makes the process faster and easier.

Heat 3 tablespoons of cooking oil in a wok or large pan over medium-high heat. Add the diced potatoes and pan-fry until they become lightly golden and crisp on the outside.

Once cooked, remove the potatoes from the pan and set them aside. This extra step helps give the potatoes a better texture when mixed with the corned beef later.

Using the same pan, add the remaining 2 tablespoons of cooking oil. Sauté the minced garlic until fragrant, then add the chopped onion. Cook until the onion becomes soft and translucent.

Add the canned corned beef to the pan. Stir well to combine it with the garlic and onion. Continue cooking for several minutes, stirring occasionally, until excess moisture has evaporated and the corned beef becomes more savory and slightly browned.

Return the pan-fried potatoes to the pan. Gently stir everything together and cook for another few minutes so the potatoes can absorb some of the flavorful corned beef mixture.

Taste the dish and add salt and ground black pepper only if needed, since corned beef can already be quite salty.

Add the chopped spring onion and stir. Cook for about one minute, then turn off the heat.

Transfer the Ginisang Corned Beef with Potato to a serving dish and serve warm with steamed rice.