Coconut Corned Beef Hash
The Irish corned beef and cabbage has become a familiar fare among Americans, especially around the St. Patrick’s Day holiday. But in diners and cafés, corned beef hash is a daily favorite for many breakfast goers. The hash is usually served with eggs and toast.
In the Philippines, however, corned beef hash is usually served with fried rice, the main staple of the country.
For this recipe, I added a little twist to the corned beef hash, skipping the potatoes and enhancing the dish with coconut milk. I served it with steamed sprouted rice, along with some fresh fruit. It’s a wonderful way to start a long, busy day.
1 can (12 oz) corned beef
2 cups fresh green beans, cut into 1-inch diagonal pieces
1/4 cup coconut milk
1 small white onion, diced
1 small tomato, diced
3 cloves garlic, peeled and crushed
2 tbsps Olive oil
Ground pepper to taste
In a large wok, heat Olive oil over medium-high heat. Add garlic and sauté until golden brown. Add onions and cook till translucent . Add tomatoes and cook for one minutes. Add in corned beef and stir-fry for 3 minutes. Add coconut milk and bring to a quick boil. Add green beans and reduce heat to low, cooking until the beans are tender but still crisp. Add pepper to taste. Let simmer until most of the liquid has evaporated. Remove from heat and serve warm.