My First Corned Beef Hash

Photo: Køkken69

Ingredients

1 100g can of corned beef flakes

1/2 onion,diced

2 cloves garlic

1 egg

1/2 bowl cooked white rice

1 medium sized potato

Preparation

I peeled and shredded the potato into ribbon shreds with my Microplane Ribbon cheese grater. Many recipes used diced potatoes. Soak shredded potato in salt water.

When ready to cook, drain potato and squeeze dry.

In a hot frying pan add oil and fry onion and garlic quickly. Add corned beef and continue to fry. Add potato and mix well in the frying pan. Flatten 'hash' into a flat pancake. Let pancake fry to brown and crisp texture.

Lay this on white rice. Separately, fry an egg to set egg white. Egg yolk should remain runny. Top this on the Corned Beef Hash.

There is already too much seasoning in the corned beef, hence I did not have to add any more salt. However, I believe a little pepper would work well.

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About

When I got back and shared my observation with my Philippinno HR director, he affirmed my observation and told me the tiny cans are convenient for snacking and that I can mix them with egg white and make corned beef hash.. There were no directions but I wondered about his suggestion. When I googled on corned beef hash, I did not come across any recipes that are made by pan frying CB with egg white. Instead, there are many recipes that called for corned beef to be cooked with onions, potatoes, tomatoes etc. Filipino versions almost always serve these with rice - and very often, you find this topped with an egg either poached or fried and almost always with a runny yolk.

Hence, armed with these impressions, I set out to experiment without following any recipes in particular... and with that, I have consumed my first mini can of flaky corned beef... and... whisper whisper, corned beef hash tastes amazingly good with rice - I was rather taken by suprise.