Filipino Corned Beef Hash over Rice
"A dish that combines American canned corned beef and Spanish influenced "sofrito" (basic sauce) of garlic, onions, and tomatoes. This is a Filipino dish that is traditionally eaten any time of the day (breakfast, lunch, or dinner). It's very simple and comforting!"
photo by chef1aB
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 12 ounces of libby's canned corned beef
- 2 -3 teaspoons vegetable oil
- 4 garlic cloves, minced (to taste)
- 1 small onion, sliced into rings (to taste)
- 1 medium potato, cut into cubes
- 2 roma tomatoes, diced (to taste)
- salt and pepper (to taste)
- 1⁄4 cup water
- 1 cup of freshly cooked jasmine rice
directions
- Place corned beef in a bowl, pull it apart with a fork, and set aside.
- In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
- Add garlic, sauté for about 30 seconds.
- Add onion rings and sauté for a minute.
- Add the tomatoes and sauté for a minute.
- Throw in the corned beef and sauté with the other ingredients for 2 minutes.
- Season with salt and pepper to taste.
- Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
- Serve over white rice.
- Enjoy!
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Reviews
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just as I remember it growing up.... delicious.... -
Yum yum! I added a half cup of tomato sauce and 4 oz can of jalepenos to for more spice. Despite adding the tomato sauce I kept the diced tomatoes, it added diversity to the texture and a different flavor than just the sauce by itself.
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Wonderful hash! Husbands family is Filipino. They called it Dog food. I really thought it was a made up recipe until I saw this. We sprinkle white vinegar over it to add a tang. Kids love it! -
I love this! Us Puerto Ricans make this too with potatoes and onions, only difference is, we add a bit of olive oil, garlic, sazon, sofrito, and a bit of tomato sauce. never tried it over Jasmine rice, because my parents don't like and don't like the short grain rice either. It angers me because I love Jasmine rice, and prefer short grain rice, over the long grain.
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I've made this twice already and it never fails!! I dice the onion and used cherry tomatoes both times and it was just as delicious. My mom would make this for us as a treat on Saturday mornings growing up, and it has always been one of my favorites. Yukon gold potatoes are great for this dish too! SO GOOD!!
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Tweaks
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I replaced potatoe for a sweet potato and replaced the tomatoes with sweet red pepper as that is what i had on hand. I added a little ketchup for coloring. I did have to let it simmer for about 20 mins until the sweet potato was soft. It came out great. Thanks
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I used tomato sauce in place of the tomato as well...but I also added 4 whole Japanese chilie pods...1 whole diced yellow bell pepper..and added sliced cabbage...over brown rice...
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We use a small can tomato sauce instead of fresh tomato.
RECIPE SUBMITTED BY
chef1aB
United States
