Sunday, May 10, 2015

Puerto Rican Style Corned Beef Hash

I seriously can't get enough of this exotic cuisine!

5 Tbsp canola oil
1 potato, peeled and chopped
1/2 cup chopped onion
10 garlic cloves, minced
1/4 cup red bell pepper, minced
1 packet Sazon
1 packet chicken bouillon
1/4 tsp Adobo
1 8-oz. can Iberia Spanish-style Tomato Sauce
6 oz. beef broth
1 can corned beef
1/4 cup green onion, chopped

Serve with white rice.

In a non-stick large sauce pan, fry chopped potato in canola oil at medium high heat.  Once lightly browned, remove potato from pan and drain on paper towel.  Add onion, garlic, pepper, and seasonings to pan.  Cook 3 minutes, stirring frequently.  Add tomato sauce and beef broth; bring to a boil.  Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork.  Cover and cook at least 15 minutes.  Stir in potato and green onion; cook additional 5 minutes. 

Buen Provecho!

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