Filipino Corned Beef Hash

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Note to self: This recipe was inspired by believe it or not a can of corned beef. Now I know what you’re thinking…Corned beef? In a can? But yes, I’ve never had it before and it intrigued me. I saw this in the halal grocery store and decided to randomly pick it up. I do this a lot…pick up random things and then try and figure out what to do with them. This is one of the reasons why my dad and I aren’t supposed to go to Costco alone…We both have this habit of finding random interesting looking things and bringing them home. But with Costco things, it’s a gamble because if it doesn’t turn out great it’ll be a huge box of it at home with no one eating it. So every time there’s something new at the house my siblings already know this is the doing of either me or my dad.

Now the funny thing is…After I got this I had no idea how to open the thing. It took google and youtube videos to try and figure it out. It’s kind of a strange way of opening a can…Idk if only corned beef is opened this way, but it was kinda fun.

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This recipe was good, Idk if it’s just me but the color threw me off…even after it was cooking for a while it was still pink. I used the leftovers to make egg rolls with them but I wouldn’t necessarily make this again. It was ok but not holy grail worthy.

I adapted this recipe from and added cabbage because I have a ton of cabbage leftover from another recipe that I didn’t know what to do with. I’ve heard corned beef and cabbage go well together so I decided to add it in. I’m not sure if it takes away from the Filipino aspect of it but i think it added a nice crunch. Next time though I think I would’ve cooked the cabbage first so it becomes nice and soft before adding the potatoes.



  1. Place corned beef in a bowl, pull it apart with a fork, and set aside.
  2. In a pot cook 3 slices of halal beef strips (bacon) on medium heat for 3 minutes on each side. Remove and place on a plate lined with paper towel.
  3. To the same pot sauté diced potatoes in the bacon grease on medium heat for about 5 minutes, and season with 1 tsp salt and ½ tsp pepper.
  4. Add 5 cloves of minced garlic, and sauté for about 30 seconds.
  5. Add sliced onions and ½ cup cabbage and sauté for 5 minutes.
  6. Add 2 diced roma tomatoes and sauté for 5 minutes.
  7. Throw in the corned beef and sauté with the other ingredients for 5 minutes.
  8. Pour in ¼ cup water, and let the mixture simmer for 20-25 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
  9. Serve over white rice and top with diced bacon.

Serves 5-6 people

Recipe adapted from:

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