Crispy Ginisang Corned Beef with Potatoes

Golden potato cubes and browned corned beef for an easy rice meal.

Ingredients

• 210 g corned beef
• ~217 g potatoes, peeled and cut into small 1–1.5 cm cubes
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 small ripe tomato, diced (recommended—adds sweetness and balances the richness)
• 2–3 tbsp cooking oil
• ¼ tsp ground black pepper
• ½ tsp Worcestershire sauce or ½ tsp soy sauce, optional
• 2–3 tbsp water
• Salt only if needed
• 1 tbsp butter, optional but excellent
• Chopped spring onion/leek, optional

Method

• Parboil cubed potatoes for 4–5 minutes, until the outside begins to soften. Drain thoroughly and let them steam-dry.
• Fry potatoes in the oil until golden; remove and set aside. Sauté garlic, onion and optional tomato in the same pan.
• Add corned beef and spread it out. Let the edges brown before turning, rather than stirring continuously.
• Season with pepper and optional Worcestershire or soy sauce. Add a little water only if needed to loosen the browned bits.
• Return the potatoes, add optional butter, and toss briefly. Taste before adding salt; finish with spring onion if using.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗