Filipino Corned Beef Hash Over Rice Recipe

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Filipino Corned Beef Hash over Rice 12 Submitted by chef1aB "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!"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by chef1aB Ready In: 15mins Ingredients: 9 Serves: 5 Nutrition information

ingredients

Units: US

• 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

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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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Questions & Replies

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Reviews

MOST POPULARMOST RECENT Write A Review

1. just as I remember it growing up.... delicious....   icons / ellipsis / ellipsis-horizontal FlipG8trRN Reply
2. 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.   icons / ellipsis / ellipsis-horizontal Bharathi M. Reply
3. 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!   icons / ellipsis / ellipsis-horizontal Laura M. Reply
4. 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.   icons / ellipsis / ellipsis-horizontal Carlos Baez Reply
5. 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!!   icons / ellipsis / ellipsis-horizontal meeeshiiee Reply

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Tweaks

MOST POPULARMOST RECENT

1. 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   icons / ellipsis / ellipsis-horizontal Angelica D. Reply
2. 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...   icons / ellipsis / ellipsis-horizontal Joy P. Reply
3. We use a small can tomato sauce instead of fresh tomato.   icons / ellipsis / ellipsis-horizontal Laura M. Reply

RECIPE SUBMITTED BY

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