Filipino Corned Beef Hash

Photo: Gorey

Ingredients

2 cans canned corned beef

water

1 medium onion, diced small

2 mediums tomatoes, diced small

3 large cloves of garlic, minced

1 tablespoon vegetable or canola oil

1/2 teaspoon patis (or other Asian fish sauce)

1/2 teaspoon black pepper

1 tablespoon scallion (green part only), thinly sliced

Preparation

In large, deep skillet, heat oil over medium-high heat.

Add onions and saute until just tender. Stir in garlic and tomatoes, saute - stirring often - about 5 minutes, until cooked down.

Open cans and add all the corned beef. Fill one can with water, add to the pot. Fill the can with water again, this time only half full, and add that as well.

Stir with a strong, long-handled spoon, breaking down the meat and combining everything into a stew. Turn heat down to medium and simmer, uncovered, for about 5 minutes.

Stir in the patis and pepper, and continue simmering until the mixture has reduced by about a quarter.

Toss in the green onion tops, stir well.

Serve on top of steamed jasmine rice.

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About

Alongside this comforting dish, excellent sides can include steamed green beans, ripe banana slices, a lightly-dressed cucumber salad or lightly-sauced stir-fried veggies. Don't forget a little patis (fish sauce) for dipping the true Filipino way.