I am a huge fan of slow cooking and making things from scratch at home but I have to admit I have one guilty pleasure, among many others, that I certainly cannot live without. I have an indescribable affection for canned corned beef. It’s my comfort food in a can.
Once the delightful aroma of corned beef and onions sautéing in a hot pan of olive oil and butter fills my kitchen I instantly feel so much better. It’s a wonderful and comforting feeling that truly reminds me of family and childhood. It’s salty, more than anything else, perfectly paired with hot buttered pan de sal or hot fried rice. Add a fried egg and you have a classic Filipino breakfast good for anytime of the day.
Canned Corned Beef Hash Recipe
1 can Purefoods corned beef, my canned corned beef of choice
1 small onion, finely diced
2-3 small red or yellow potatoes
olive oil and unsalted butter
sea salt and freshly ground black pepper to taste
Peel the potatoes and boil them until they are fairly cooked but not mushy. Cook them unpeeled, if you prefer, as I do. Set aside to cool and then finely dice the potatoes.
Heat the olive oil and butter in a large pan or skillet over medium-high heat. Sauté the finely diced onions until soft. Add the potatoes and corned beef. Add salt and pepper to taste. Stir well, lower the heat, cover the pan and cook for 5 minutes. Uncover, stir, cover again, and cook for another 5 minutes.
If you prefer your corned beef hash crusty, as I do, raise the heat to medium-high and cook uncovered. Stir, let the hash sit for a while and then stir again and continue cooking until it becomes crusty but not burned.
Purefoods is my brand of choice. It is shredded corned beef that’s not too mushy or pasty.