Filipinos hold true to a few stereotypes:
- We love karaoke.
- Most of us can dance. (Watch any season of ABDC for proof)
- We have an unhealthy obsession with canned meats.
This explains my affinity for foods like SPAM, Vienna sausage, and canned corned beef. Greasy meat with garlic fried rice and a runny egg is a breakfast favorite that has been bred into my DNA. My parents raised me on this meal, and it is something I continue to serve in my home.
This is a great meal to make if you have leftover rice or don’t feel like making a complicated breakfast.
Filipino Corned Beef Hash
Fried corned beef with garlic fried rice and a runny egg. Also known as corned beef silog. Respect the canned meat.
Servings: 3
Equipment
- Medium/Large oven-safe pan or skillet
Ingredients
- 1 15 oz can of Ox & Palm corned beef any corned beef with juices
- 2 medium idaho/russet potatoes* diced
- a dash of flour optional
- 1/2 a medium onion diced
- 2 - 3 garlic cloves minced
- 3 medium tomatoes seeded and diced
- 3 eggs
- oil as needed
- Kosher salt and freshly ground pepper to taste
GARLIC FRIED RICE
- 4 cups cooked white rice
- 6-8 cloves of garlic minced or thinly sliced
- 2 Tbsp oil
- Kosher salt and freshly ground pepper to taste
Instructions
CORNED BEEF
- Place diced potatoes into a microwave-safe bowl. Sprinkle a little water on the potatoes and cover with a damp paper towel. Secure bowl with saran wrap. Microwave on high for 2 minutes.
- Fold/stir potatoes, re-secure saran wrap. Microwave on high for 1 minute.
- Heat 3 tbsp of oil in cast iron skillet on medium heat. Fry potatoes. I like to add a dash of flour to the potatoes while frying so that they brown and crisp faster... because I am impatient.
- Once majority of potatoes are golden brown, remove potatoes and let them dry on a paper towel. Season them lightly with salt and pepper.
- Saute onions for a couple minutes until translucent. Add garlic and saute for 1 minute. Season lightly with salt and pepper.
- Turn the heat up to medium-high, and add your corned beef. Stir everything together until well combined. Spread the corned beef out evenly in the pan so that the excess liquid/fat can evaporate quickly, and the corned beef can crisp on its edges. Stir the corned beef every minute or so, to avoid burning.
- Once most liquid has evaporated, add the diced tomatoes and mix well. Cook for 1 minute.
- Re-add your crispy potatoes, mix well, and press the corned beef mixture into the skillet. At this point, your corned beef is done. The crispy edges are of the beef are my favorite part and can be achieved by allowing the beef to cook longer.
EGGS
- Method #1 - Overeasy: My favorite way - in a separate pan, heat 4 tbsp of oil on high heat. Carefully fry eggs until edges of egg are browned lightly. Flip over. Season with salt and pepper. Remove from heat.
- Method #2 - Sunny side up in the skillet: Create 3 holes in the corned beef. Crack an egg into each hole. Season with salt and pepper. Cover the skillet. Either finish on the stove over medium or medium-low heat, or bake in the oven at 425 degrees for 3-4 minutes
GARLIC FRIED RICE
- Add 2 TBSP oil to a pan. Saute garlic for a minute on medium heat. Add white rice, fry for 2-3 minutes, and season with salt and pepper.