Ginisang Corned Beef is easy to make in minutes and cooks in one pan. It’s a hearty and tasty combination of chunky corned beef, and diced potatoes you’ll love for breakfast, brunch, or any meal of the day.
One of the staples in my pantry is canned corned beef. It’s one of my favorite things to cook, especially when I don’t have time or the energy to spend more than 30 minutes making dinner.
It’s relatively expensive and a versatile ingredient, too. There are so many delicious ways to enjoy this canned meat, such as nilaga, sinigang, spaghetti, pandesal, and the most popular of all, ginisang corned beef.
Best canned corned beef
I like to use the chunky variety and have had great results with Martin Purefoods, Palm, Ox & Palm, and Argentina brands. I’ve heard Delimondo is pretty good, too, but I’ve never personally tried it.
Like other canned meat such as Spam or tuna, canned corned beef is ready to eat straight from the can. Cooking it, however, elevates the flavor.
It takes but a few minutes and one pan to turn the rather unappetizing mound of shredded beef into a delicious, stick to your ribs corned beef guisado. Plus, you can double or triple the recipe and revamp leftovers into a brand new dish such as frittata or pizza for the next day’s dinner. Check out other tasty ideas below.
Delicious ways to use corned beef hash
- Use the leftover ginisang corned beef in macaroni sopas instead of shredded chicken.
- Spread the guisado between two thick sourdough slices or in a ciabatta roll, top with a couple of slices of your favorite cheese and a spoonful of sauerkraut if you have it, and then toast on a panini grill until crisp on the outside and gooey on the inside. Yum, best sandwich ever!
- Use as filling for empanadas (hand pies), bread buns, taquitos, or even egg rolls and you have an afternoon snack kids can’t get enough of.
- Top it over warm flour tortillas and pile on creamy coleslaw, cilantro, and a spicy salsa for Irish-style tacos.
- Combine with leftover mashed potatoes, shape into balls, and roll in Panko bread crumbs to make crispy croquettes.
- Stir together with mayo, Thousand Island dressing, sauerkraut, and shredded cheese and bake in the oven until hot and bubbly for a party dip guests will be fighting over!
- For extra nutrition and color, you can add chopped cabbage or frozen sweet peas during the last 2 to 3 minutes and cook until heated through.
- I prefer my guisado on the dry side. If you like it a bit soupier, increase the water to 1 cup.
- Serve this ginisang corned beef with steamed or fried rice and a side of poached or sunny-side-up eggs for breakfast, lunch, or dinner.
- Use as a sandwich filling (palaman) for pandesal or tasty bread and enjoy as a midday snack.
- 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
- 1/2 cup water
- salt and pepper to taste
- In a skillet over medium heat, heat about 2 tablespoons of oil.
- Add potatoes and cook until lightly browned.
- Add onions and garlic and cook, stirring occasionally, until softened.
- Add corned beef and water and bring to a boil, breaking meat into smaller pieces.
- Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”