Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Cuban Corned Beef Hash
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- #33774
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 medium onion (diced)
1 green bell pepper (diced)
3 cloves garlic (minced)
1 can (8 ounce size) tomato sauce
1 can (12 ounce size) corned beef
2 Cuban chorizos, (sliced no thicker than 1/4 inch)
1 tablespoon olive oil
1/4 cup dry white wine, optional
1 cup water
1 medium potato (peeled and cut into pieces)
directions
In a skillet, combine the diced onion, bell pepper, garlic, tomato sauce, white wine, olive oil and chorizo. Add the water and simmer it down until almost all the liquids have evaporated (you want a little sauce, but you don't want it to be soupy once the corned beef is added) and the onion and pepper have softened.
Add the corned beef and mix it in thoroughly with the sofrito. You don't have to cook this mixture together for any specific length of time as the corned beef is already cooked, just keep it on the burner long enough so that it heats up together thoroughly.
Salt and pepper to taste, only be careful as both the corned beef and the chorizo are naturally salty.
Just before serving, fry up the potato pieces and fold in to the corned beef. Serve with black beans and rice, or just plain white rice and fried ripe plantains (maduros).
added by
bbwolf
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 29, 2011
Very good. I didn't bother adding any water and it turned out pretty good. Thanks for the recipe.