Pour the potatoes into a dutch oven or (large sauce pan) and fill with just enough cold water to cover the potatoes by 2 . Add the salt to the water and stir.
Bring to a boil over medium high heat. When water begins to boil, turn the heat down and simmer the potatoes (covered, stirring occasionally) for approx 5-6 minutes.
Now add the shredded coleslaw mix to the pot, return to a simmer, and continue (covered, stirring occasionally) for another 6-8 minutes.
Meanwhile, dice up the can(s) of corned beef, (roughly the same size as the potatoes).
Place the vegetable oil in a large skillet.
Drain potato and coleslaw when they are cooked thru.
Heat oil in skillet over medium heat and add in the diced corned beef. Fry for approx 3 minutes, then toss in your potato and slaw mixture. Fry for approx 5 minutes (stirring occasionally) until meat and veggies are crisped to your liking. Season to taste. It's as simple as that. You have your meal without the time and work. You may also choose to add some beaten eggs and shredded cheese to this recipe and make it into a breakfast omelet, frittata or quiche (see photos). The possibilities are endless. Enjoy!