Prepare the Onion (1), Habanero Pepper (1), Tomato (1), Scallion (1), and Bell Pepper (1/4). Normally bell peppers and scallions are not used like this in its original form is very rustic, but using up the stuff you have in the fridge when you cook reduces waste.
Heat a pan on medium heat, then empty the contents of the Corned Beef Lunch Meat (1 can) into it and break it apart. The corned beef itself is very fatty, so basically there’s no real need for oil.
Toss everything into the pan with the corned beef and hit it with a dash of Ground Black Pepper (1 dash) and Ketchup (1/4 teaspoon). Don’t cover or you’ll risk everything going soggy and into a “mush”. Cook on medium heat while stirring for 5-7 minutes.
Serve with sliced cucumber on the side and some rice. This can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread.. even stuffed in pitas.