Ginisang Corned Beef with Potatoes (Filipino-Style)
Canned corned beef sautéed with garlic, onions, and diced potatoes.
Servings 4
Calories 83kcal
Cost $6-$8
Equipment
- Large skillet or sauté pan
Ingredients
- 1 (12-ounce) can corned beef (see note)
- 3 cloves garlic minced
- 1 small onion chopped
- 1 medium potato chopped small
- 1 tablespoon neutral oil
Instructions
- Heat 1 tablespoon oil in a pan over medium heat. Add the garlic and onion, then cook until soft and fragrant.
- Add the corned beef (remove the white fat on top if there is any). Break it up and mix it in. Let it heat up, then scoop out extra grease or tilt the pan and spoon it out.
- Add the potatoes and mix everything. Cover and cook for a few minutes until the potatoes are tender. If the pan looks dry, add a bit of water — or a little more if you want it saucy.
- Serve hot with steamed rice. For corned beef silog, add garlic rice and a fried egg on the side.
Notes
- Corned beef: Use your favorite brand. Some are fattier, so remove extra grease if needed.
- Potatoes: Make the dish more filling and help balance the saltiness. Cabbage, corn, or sayote also work well.
- Tomatoes: Optional, but add sweetness and help cut the saltiness.
- Break up the corned beef — this helps it brown and taste better.
- Cut potatoes small so they cook faster.
- Remove excess grease so the dish doesn’t turn oily.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 7mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 0.5mg