Corned beef hash is a cheap yet tasty meal option for those on a budget. Puerto Rican corned beef hash also known as carne bif is a popular dish in Puerto Rico with simple ingredients and bold flavors!
Puerto Rican corned beef hash also known as carne bif is inexpensive, uses common ingredients in Latin households, and can be made in no time. We don’t have to sacrifice flavor when trying to save money!
What is corn beef hash?
Corn beef hash is a plate of finely chopped cooked corned beef hash canned (canned corn beef), diced potatoes, spices, and in this Puerto Rican corned beef hash recipe there is an addition of corn and a lot of people like adding fried french fries.
How To Make Puerto Rican Corned Beef Hash
To make this Puerto Rican corned beef hash, you’re going to need a little bit of olive oil, sofrito, dried oregano, pepper, diced potatoes, corn, 2 cans of corned beef, and tomato sauce. If you want color, feel free to add a packet of sazon or some Bijol coloring seasoning. Taste for salt at the end, but you most likely won’t need it.
Heat your pan over medium high, warm olive oil, add your sofrito, spices, and tomato sauce. Add in your corned beef and break it down once it is in. I like to mix it all together until the corned beef starts to look more like picadillo before adding in the potatoes and corn.
This Puerto Rican corned beef hash will not be like a stew where it’s soupy. It is soft and hash like.
Speeding up the process of making corned beef hash with potatoes can be done by boiling your potatoes separately before hand and adding it in at this point, or just making sure your potatoes are chopped finely. If you’re not in a rush, let all of these ingredients cook through by adding in a tablespoon or two of water and lowering your heat to medium and cover the pan and allow corned beef hash to cook through until potatoes are fork tender.
Serving this Puerto Rican corned beef hash with french fries added at the end is very common in Puerto Rico, but I decided to fry some platano maduros and serve this corned beef hash over a bed of white rice. I feel that I should make a different version of this Puerto Rican corned beef with french fries, what do you think?
Tell me in the comments below, have you ever eaten Puerto Rican corned beef hash before? If so, did you have french fries with it and what’s your favorite vegetable to serve on the side? As always mi gente, buen provecho!
Puerto Rican Corned Beef Hash
- 1 teaspoon of olive oil
- 2 tablespoons of sofrito
- 1 teaspoon of dried oregano
- 1/2 teaspoon of black pepper
- 1 packet of sazon or Bijol optional
- 8 ounces of tomato sauce
- 2 cans of corned beef
- 2 tablespoons of water
- 1/4-1/2 cup of corn kernels
- 2 small potatoes peeled and diced
- Heat oil over medium high heat in a large pan.
- Add in sofrito, spices, and tomato sauce. Cook for a minute before adding in corned beef.
- Break down the corned beef with a spoon and allow to cook for two minutes before adding in the remaining ingredients. Mix and let cook for three minutes while mixing occasionally before lowering the heat to medium and closing with a lid.
- Cook for 15 minutes or until potatoes are fork tender.
- Taste and season with salt, if desired.
- Serve with white rice.
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