Puerto Rican corned beef hash is a savory skillet dish built around tender potatoes, seasoned corned beef, and a tomato-based sauce infused with classic island aromatics. It is hearty and deeply comforting, with a balance of salty beef, gentle acidity, and briny pops from olives woven through every bite. The texture lands somewhere between a saucy stew and a traditional hash, meant to be spooned rather than crisped.
This version keeps those signature flavors while layering in extra aromatics and subtle smokiness for depth.
As it cooks, the potatoes absorb the seasoned tomato mixture and the beef softens into the sauce, creating a cohesive, spoonable dish that pairs naturally with rice or eggs.
It’s bold, savory, and satisfying without being heavy, and it adapts easily to whatever vegetables or add-ins you like.
What Makes a Great Puerto Rican Corned Beef Hash?
A good hash is all about balance and texture, with bold seasoning tying everything together.
- Savory depth from seasoned corned beef
- Aromatic base like sofrito, garlic, or onion
- Tender potatoes that absorb flavor
- Gentle tomato richness for moisture
- Briny contrast from olives or capers
- Spoonable, not soupy, consistency
The Base
Puerto Rican cooking often starts with an aromatic foundation that perfumes the entire dish.
Sautéing the sofrito with onion and garlic builds that savory backbone before anything else hits the pan.
The tomato element rounds it out and gives the hash its saucy character.
What You’ll Need for the Flavor Base
- 2 tablespoons sofrito, for herbal garlic depth
- 1 tablespoon olive oil, to carry aromatics and prevent sticking
- 1/4 cup finely diced onion, for sweetness and body
- 2 cloves garlic, minced, for warmth and aroma
- 1/2 cup tomato sauce, for gentle acidity and color
- 1 teaspoon adobo seasoning, for balanced salt and spice
- 1/2 teaspoon smoked paprika, for subtle smokiness
The Corned Beef
Canned corned beef is the heart of this dish, bringing rich, salty, beefy flavor that melts into the sauce.
Breaking it up into small flakes instead of large chunks helps it mingle with the potatoes and aromatics so every bite tastes cohesive.
What You’ll Need for the Corned Beef
- 1 can corned beef, loosened and flaked
- 1 teaspoon apple cider vinegar, to brighten the richness
The Potatoes
Potatoes turn this into a true hash, adding comfort and substance.
Small cubes cook quickly and soak up the seasoned tomato mixture, becoming tender without falling apart.
They also help thicken the skillet naturally as they soften.
What You’ll Need for the Potatoes
- 1 large russet potato, peeled and cut into small cubes
- 3/4 cup water or light broth, to steam and soften potatoes
How to Make Puerto Rican Corned Beef Hash
Build the Aromatic Base
Warm olive oil in a wide skillet over medium heat, then add onion and cook until slightly softened and fragrant.
Stir in the garlic and sofrito, letting them sizzle just long enough to release their aroma without browning.
Add tomato sauce, adobo, and paprika, then stir until the mixture looks glossy and unified.
Add the Corned Beef
Flake the corned beef directly into the skillet and fold it into the sauce.
Use a spoon to break it into small pieces so it disperses evenly.
Let it warm through until it starts absorbing the tomato mixture and looks cohesive rather than chunky.
Simmer with the Potatoes
Add the diced potatoes and pour in the water or broth. Stir so everything is coated, then bring the skillet to a gentle simmer.
Cover and cook until the potatoes are tender when pierced, stirring occasionally so nothing sticks and the sauce thickens around them.
Finish and Adjust
If using corn, peppers, or olives, stir them in during the last few minutes so they stay vibrant. Taste and adjust salt or acidity with a splash more vinegar if needed. Let the hash sit uncovered briefly if you want it thicker, or add a spoonful of water if it tightens too much.
Optional Add-Ins and Vegetable Boosts
This dish welcomes extra vegetables without losing its character. A handful of sweet corn or bell pepper adds color and gentle sweetness that plays well against the salty beef.
What You’ll Need for Optional Add-Ins
- 1/2 cup corn kernels, for pops of sweetness
- 1/4 cup diced red bell pepper, for color and freshness
- 2 tablespoons sliced green olives, for briny contrast
- 1 tablespoon chopped cilantro, for a fresh finish
Toppings and Serving Ideas
The finishing touches bring brightness and texture that lift the whole skillet. A squeeze of citrus or fresh herbs makes the flavors feel alive instead of heavy.
- Fresh cilantro or parsley
- Sliced avocado
- Fried or scrambled eggs
- Lime wedges
- Hot sauce or pique
- Steamed white rice or tostones
Storing, Reheating, and Meal Prep
This hash keeps well and often tastes even better the next day as the flavors settle.
Store it in a sealed container in the fridge for up to 4 days.
The potatoes will continue absorbing sauce, so the texture becomes slightly thicker over time.
To reheat, warm gently in a skillet with a splash of water or broth to loosen it.
It also reheats well in the microwave, covered, stirring halfway through.
For meal prep, portion it with rice or roasted plantains so you have ready-to-heat comfort meals through the week.
Recipe Card
Puerto Rican Corned Beef Hash
Description
A savory Puerto Rican–style corned beef hash with tender potatoes simmered in a seasoned tomato and sofrito base, finished with olives and optional vegetables. This hearty, spoonable skillet dish is rich, aromatic, and perfect served over rice or with eggs.
Ingredients
Flavor Base
Corned Beef
Optional Add-Ins
Instructions
Build the aromatic base
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Place a wide skillet or sauté pan over medium heat and add the olive oil. When the oil looks fluid and lightly shimmering, add the diced onion and cook for about 3 minutes, stirring with a wooden spoon, until the pieces look slightly translucent and smell sweet rather than sharp. Stir in the minced garlic and sofrito and cook for 1 to 2 minutes more, stirring constantly so the garlic does not brown. Add the tomato sauce, adobo, and smoked paprika, then stir until the mixture becomes glossy and evenly colored (it should smell savory and fragrant, not raw).
Incorporate the corned beef
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Open the can of corned beef and loosen it slightly with a fork. Add it directly into the skillet and use the spoon to break it into small flakes as you fold it into the sauce. Continue stirring for about 2 minutes until the beef is warmed through and coated in the tomato mixture. Drizzle in the apple cider vinegar and stir again, which brightens the richness and balances the saltiness.
Simmer with the potatoes
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Add the cubed potato and pour in the water or broth, then stir so all the potato pieces are coated in sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cover the skillet with a lid. Cook for 15 to 18 minutes, stirring once or twice, until the potatoes are tender when pierced with a fork and the sauce has thickened slightly around them (the mixture may look loose at first, it thickens as the potatoes cook).
Add optional vegetables and finish
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If using corn, bell pepper, or olives, stir them into the skillet during the last 3 to 5 minutes of cooking so they heat through but keep their color and texture. Remove the lid and allow the hash to cook for a few minutes more if you prefer a thicker consistency, stirring gently so the potatoes stay intact. Taste and adjust seasoning if needed, then sprinkle chopped cilantro over the top before serving.
Note
Cut the potato into small, even cubes so they cook at the same rate and become tender without falling apart. If the hash becomes too thick while simmering, add 1 to 2 tablespoons water and stir gently to loosen. If it looks too thin at the end, cook uncovered for a few extra minutes until it becomes spoonable and glossy. The dish reheats well with a small splash of water in a covered skillet over medium-low heat.
