Corned Beef Hash Filipino style

This is made after a recipe from Manila Spoon, but in my own way.

It was a long time ago I had a can of corned beef. I struggled with the keything to open it. Took me a second look to turn it around and open the metal box. Getting the meat out was a problem too.

This dish is pretty basic. Not many ingredients and a shorter cooking time. The mis en place up front does not take too much time either.

Recipe for 2:

1 can Corned Beef

1 medium onion

4 garlic cloves

250 ml beef stock

1 tbsp coconut oil

8 cherry tomatoes or 2 medium ones

4 larger potatoes

3 tbsp Light soy sauce 

2 tbsp Fish sauce

Salt and pepper

Parsley and chives

Do all prepwork first. Use a wok or a high pan and heat up the coconut oil.

Add chopped onion and garlic and give it 4 minutes. The quarted tomatoes in next and 3 more minutes. Season with salt and pepper.

Now add beef stock and cubed potatoes. That needs to cook 10 minutes. The corned beef is next. Since it is cooked, it just needs a moment to melt in the dish.

Add soy sauce and Fish sauce for Asian flavour. I sprinkled some dried parsley and chives on top.

Eat it with bread or rice or as it is.