Filipino Corned Beef Hash

1. 1

   In large, deep skillet, heat oil over medium-high heat.

2. 2

   Add onions and saute until just tender. Stir in garlic and tomatoes, saute - stirring often - about 5 minutes, until cooked down.

3. 3

   Open cans and add all the corned beef. Fill one can with water, add to the pot. Fill the can with water again, this time only half full, and add that as well.

4. 4

   Stir with a strong, long-handled spoon, breaking down the meat and combining everything into a stew. Turn heat down to medium and simmer, uncovered, for about 5 minutes.

5. 5

   Stir in the patis and pepper, and continue simmering until the mixture has reduced by about a quarter.

6. 6

   Toss in the green onion tops, stir well.

7. 7

   Serve on top of steamed jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.