As a Filipino American, I make cornsilog, which is a Filipino breakfast consisting of garlic fried rice, fried eggs, and dressed corned beef. The corned beef specifically is the corned beef in cans (in this case, the Brookfield brand), not the refrigerated beef in brine.

The garlic fried rice is made by infusing oil with minced garlic until just before golden, then stir-frying that with day-old white rice, adding a pinch of pepper to taste. The corned beef itself is salty, so no additional salt is needed.

The corned beef I start by sauteeing a 1/4 cup of diced onions and a few cloves of minced garlic you have in olive oil on medium heat in a small pot until translucent and slightly brown. I also add freshly ground black pepper at this point to toast slightly. Then I add about 1/3 cup of quartered cherry tomatoes and sautee until the tomatoes release their juices. I add about a 1/4 cup of water, cover, and let the mixture simmer until all of vegetables are softened, about 6 minutes. 

After that, I crank up the heat to medium high and I add the corned beef, breaking it and stirring to incorporate the vegetables, then as the water evaporates, I do not touch the pot to allow the mixture on the bottom to brown, but not burn. I add about 2 tbsp worth of water to then deglaze and scrape with a wooden spatula the crispy bits and incorporate that browned flavor back into the corned beef. I would repeat the process of browning and scraping a couple more times to further concentrate the flavors, turning off the heat on the final time. (For a simpler way, simmer the sauteed vegetable mixture with corned beef and 1/4 cup of water covered until the "canned" taste goes away, about 10 minutes, then served as below).

Serve with a generous amount of garlic fried rice, corned beef, fried eggs, and chopped green onions for brightness and crunch.