As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Corned Beef for Breakfast
Hawaiians love their Spam, and Filipinos love their canned corned beef! When I was a child living in the Philippines, I thought that corned beef came in a can. Imagine my surprise when I immigrated to the United States and tried corned beef for the very first time on St. Patrick's Day!
Typically, Filipinos eat fried rice and meat for breakfast, such as longganisa (sausages), tapa (beef flank steak), tocino (cured pork) or fish. In this recipe, we'll be using canned corned beef to make the hash. It goes well with steamed or fried rice and is also usually served with a fried egg.
You can also use this corned beef hash as a sandwich filling. That's what I did as a kid when there was leftover corned beef hash; I would bring a corned beef hash sandwich for lunch at school.
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Next time you're at the grocery store, pick up a can of corned beef and give this recipe a try.
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- 1 (12-ounce) can corned beef
- 5 cloves garlic, chopped
- 1 onion, chopped
- 1 potato, cut into small cubes
- 2 tomatoes, diced
- 1/3 cup beef broth
- 1/3 small head of cabbage, julienned or grated
- 2 tablespoons vegetable oil
- salt and pepper to taste
- Cut the canned corned beef into 1-inch cubes. Set aside.
- In a pot, saute the garlic, onion, and tomatoes in oil over medium heat for about 3 minutes.
- Add the potatoes and cook for about 2 minutes.
- Add the corned beef and cabbage and cook for about 5 minutes.
- Add the beef broth and simmer for about 2 minutes until the potatoes are tender and the liquid has evaporated.
- Season with salt and pepper to suit your taste.
- You can add other vegetables, too, such as corn or peas.
- Instead of beef broth, you can use chicken or vegetable broth. Or use bouillon cubes and water.
- Garnish with parsley or green onions if desired.