Last Sunday, I woke up craving something hearty but realized my ref was almost empty. No fresh meat, no vegetables from yesterday's palengke trip. All I had was a can of corned beef, some potatoes, and basic pantry staples. That's when this ginisang corned beef saved the day!
It's my go-to recipe whenever I'm feeling too lazy to go to the market but still want something delicious and filling. This one-pan wonder transforms simple canned corned beef into a restaurant-quality dish that tastes like you spent hours in the kitchen.
The best part? Everything cooks in just 20 minutes, and you probably already have all the ingredients at home. Whether it's a lazy weekend morning or a busy weeknight, this recipe never fails to satisfy.
Jump to:
Why You'll Love This Recipe
This ginisang corned beef is the ultimate comfort food that delivers maximum flavor with minimal effort. You'll have a hearty, satisfying meal ready in just 20 minutes using simple pantry ingredients. It's incredibly versatile, perfect for breakfast with rice and eggs, as a sandwich filling, or even as a quick weeknight dinner.
The combination of tender potatoes and chunky corned beef creates a stick-to-your-ribs dish that both kids and adults absolutely love. Plus, it's budget-friendly and makes excellent leftovers that can be transformed into completely new meals.
Ingredients
- 2 tablespoons canola oil
- 1 large potato, peeled and diced
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 can (11.5 ounces) chunky-style corned beef
- ½ cup water
- Salt and pepper to taste
These ingredients work together to create the perfect balance of flavors and textures. The potato adds heartiness and absorbs the savory corned beef flavors, while the onion and garlic provide aromatic depth.
Canola oil ensures even cooking without overpowering the dish, and the water helps steam the potatoes to perfect tenderness while creating a light sauce that binds everything together.
Equipment
- Large skillet or frying pan - Essential for cooking everything in one pan and allowing proper browning of potatoes
- Wooden spoon or spatula - Perfect for stirring and breaking up the corned beef without scratching your pan
- Sharp knife - Needed for dicing potatoes and chopping onions uniformly for even cooking
- Cutting board - Provides a safe surface for all your prep work
How To Make
- Heat the canola oil in your large skillet over medium heat. Make sure the oil is hot before adding ingredients to prevent sticking.
- Add the diced potatoes to the hot oil and cook them until they're lightly golden brown on all sides. This usually takes about 4-5 minutes and creates a nice texture contrast.
- Toss in the chopped onions and minced garlic, stirring occasionally until they become soft and fragrant. The onions should be translucent, which takes about 2-3 minutes.
- Add the entire can of chunky corned beef along with the half cup of water. Use your wooden spoon to break the meat into smaller, bite-sized pieces while stirring everything together.
- Bring the mixture to a gentle boil, then cover the skillet and reduce the heat to low. Let it simmer for 3-5 minutes until the potatoes are fork-tender.
- Remove from heat and season with salt and pepper according to your taste preferences. Serve immediately while hot.
Tips from Lola's Kitchen
- Always brown the potatoes first - this creates better texture and prevents them from getting mushy
- Don't skip breaking up the corned beef; smaller pieces distribute better and are easier to eat
- Let the onions and garlic cook until fragrant - this builds the flavor base for the entire dish
- Taste before adding salt since canned corned beef can be quite salty already
- For extra richness, add a pat of butter at the very end
- Cook with the lid slightly ajar if you want to reduce excess liquid faster
Substitutions
- Canola oil → Vegetable oil, olive oil, or coconut oil work perfectly
- Fresh potato → Sweet potato for added nutrition, or frozen hash browns in a pinch
- Fresh onion → Onion powder (1 teaspoon) or shallots for a milder flavor
- Fresh garlic → Garlic powder (½ teaspoon) or garlic salt (reduce other salt)
- Chunky corned beef → Shredded corned beef or even leftover roast beef
- Water → Beef broth for extra flavor, or coconut milk for creaminess
Troubleshooting
- Potatoes too hard? Add more water and cook covered for a few extra minutes
- Too salty? Add a peeled, diced raw potato to absorb excess salt, or serve with plain rice
- Too dry? Increase water to 1 cup next time, or add a splash of broth while cooking
- Mushy potatoes? Cut them larger next time and avoid overcooking
- Bland flavor? Add more garlic, onion powder, or a splash of soy sauce
- Sticking to pan? Use more oil and ensure pan is properly preheated
Storage & Reheating
- Refrigerator: Store covered for up to 4 days in an airtight container
- Freezer: Freezes well for up to 3 months in freezer-safe containers
- Reheating: Warm in a skillet over medium heat, adding a splash of water if needed
- Microwave: Heat in 30-second intervals, stirring between to ensure even heating
- Make-ahead tip: This actually tastes better the next day as flavors meld together
FAQ
Can I use fresh corned beef instead?
Yes, but you'll need to cook it much longer until tender, then shred it
What's the best corned beef brand?
I recommend Martin Purefoods, Palm, or Argentina for best results
Can I add vegetables?
Absolutely! Cabbage, bell peppers, or frozen peas work wonderfully
Is this gluten-free?
Yes, but always check your corned beef can label to be sure
Can I make this spicier?
Add chopped chilies with the garlic, or a dash of hot sauce at the end
Why add water?
It helps steam the potatoes and creates a light sauce that brings everything together
Can I double this recipe?
Yes, just use a larger pan and increase cooking time slightly
Related
Looking for other recipes like this? Try these:
Ginisang Corned Beef Recipe (Filipino Corned Beef Hash)
Ingredients
- 2 tablespoons canola oil
- 1 large potato peeled and diced
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 can 11.5 ounces chunky-style corned beef
- ½ cup water
- Salt and pepper to taste
Instructions
- Heat the canola oil in your large skillet over medium heat. Make sure the oil is hot before adding ingredients to prevent sticking.
- Add the diced potatoes to the hot oil and cook them until they're lightly golden brown on all sides. This usually takes about 4-5 minutes and creates a nice texture contrast.
- Toss in the chopped onions and minced garlic, stirring occasionally until they become soft and fragrant. The onions should be translucent, which takes about 2-3 minutes.
- Add the entire can of chunky corned beef along with the half cup of water. Use your wooden spoon to break the meat into smaller, bite-sized pieces while stirring everything together.
- Bring the mixture to a gentle boil, then cover the skillet and reduce the heat to low. Let it simmer for 3-5 minutes until the potatoes are fork-tender.
- Remove from heat and season with salt and pepper according to your taste preferences. Serve immediately while hot.
Tips from Lola's Kitchen
- Always brown the potatoes first - this creates better texture and prevents them from getting mushy
- Don't skip breaking up the corned beef; smaller pieces distribute better and are easier to eat
- Let the onions and garlic cook until fragrant - this builds the flavor base for the entire dish
- Taste before adding salt since canned corned beef can be quite salty already
- For extra richness, add a pat of butter at the very end
- Cook with the lid slightly ajar if you want to reduce excess liquid faster
The Story Behind Ginisang Corned Beef
Ginisang corned beef has become one of the most beloved Filipino comfort foods, but its story is deeply rooted in the country's history of adapting foreign ingredients into local flavors. The dish represents the Filipino talent for transforming simple, accessible ingredients into something truly special that feeds both body and soul.
Corned beef first arrived in the Philippines during the American colonial period in the early 1900s. American soldiers and settlers brought canned corned beef as a convenient, long-lasting protein source. However, Filipinos didn't just adopt this foreign food as-is, they made it their own through the traditional cooking method called "ginisa," which means to sauté with garlic, onions, and other aromatics.
The genius of ginisang corned beef lies in how it elevates humble canned meat into a restaurant-quality dish. Filipino cooks discovered that by sautéing the corned beef with fresh ingredients like potatoes, onions, and garlic, they could create a hearty meal that tasted far more expensive than its simple ingredients suggested. This cooking technique, passed down through generations, transforms the somewhat plain canned beef into a flavorful, aromatic dish that satisfies even the most discerning palates.
During the post-war era and economic challenges of the 1970s and 1980s, ginisang corned beef became a household staple because it provided an affordable way to feed families without compromising on taste. The addition of potatoes not only stretched the meal further but also added nutritional value and created a more substantial dish that could serve as a complete meal with rice.
Today, ginisang corned beef remains a testament to Filipino resourcefulness and culinary creativity. It's the dish that proves you don't need expensive ingredients to create something delicious and memorable. Whether served at a simple family breakfast or a casual gathering with friends, this dish continues to bring people together around the table, just as it has for generations of Filipino families.
Comments
No Comments