Puerto Rican Corned Beef Hash

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings: 4
Calories: 320
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
  • 2 tablespoons sofrito
  • 1 tablespoon olive oil
  • 1/4 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1 teaspoon adobo seasoning
  • 1/2 teaspoon smoked paprika
    • Corned Beef
  • 1 can corned beef
  • 1 teaspoon apple cider vinegar
  • Potatoes and Simmer
  • 1 large russet potato, peeled and cut into small cubes
  • 3/4 cup water or light broth
    • Optional Add-Ins
  • 1/2 cup corn kernels
  • 1/4 cup diced red bell pepper
  • 2 tablespoons sliced green olives
  • 1 tablespoon chopped cilantro
Instructions
    Build the aromatic base
  1. 1
    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).
    2. Incorporate the corned beef
  2. 2
    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.
    3. Simmer with the potatoes
  3. 3
    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).
    4. Add optional vegetables and finish
  4. 4
    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.

Keywords: corned beef
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