Corned beef hash is a beloved dish in Puerto Rican cuisine. Known as carne enlatada or carne mechada, this flavorful hash starts with canned corned beef and is jazzed up with sautéed aromatics, spices, and potatoes. The end result is a hearty, appetizing meal that is quick and easy to prepare. Follow these simple steps to make authentic Puerto Rican-style corned beef hash at home.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 3 cloves garlic, minced
- 1 packet Sazón seasoning
- 1 teaspoon dried oregano
- 1 (12 oz) can tomato sauce
- 1 (12 oz) can corned beef, chopped
- 2 medium russet potatoes, peeled and diced
- 1/2 cup pimiento-stuffed olives, sliced
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
Sauté the Sofrito
- In a large skillet, heat the olive oil over medium heat. Add the onion, green pepper, and garlic. Sauté for 5-7 minutes until soft and fragrant. This mixture of aromatics is known as sofrito in Puerto Rican cooking and provides a flavor base for many dishes.
Season the Corned Beef
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Stir in the Sazón seasoning and oregano. Let cook for 1 minute to toast the spices.
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Pour in the tomato sauce and chopped corned beef. Season with salt and pepper Mix well, breaking up the corned beef into smaller crumbles with a spoon
Simmer the Potatoes
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Add the diced potatoes and sliced olives. Pour in just enough water to barely cover the potatoes about 1/2 cup.
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Bring the mixture to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork tender.
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If the hash looks too dry, add a bit more water. If too wet, simmer uncovered for a few minutes to reduce the liquid. The final consistency should be thick and saucy.
Finish and Serve
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Give the corned beef hash a final taste and adjust seasoning if needed.
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Serve piping hot over cooked white rice. Enjoy this hearty Puerto Rican-style dish for breakfast, lunch, or dinner!
Tips for the Best Flavor
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Use homemade sofrito for superior flavor. Sauté 1 part onion, 1 part green pepper, and 1 part cilantro or recao herbs in olive oil.
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For a spicier hash, add 1 chopped jalapeño to the sofrito.
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Stir in chopped cilantro just before serving for freshness.
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Top with a fried egg for added protein.
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Swap potatoes for yuca or plantains for variety.
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Add beans, peas, or corn kernels for extra vegetables.
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For a vegetarian version, use jackfruit in place of the corned beef.
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Serve with maduros (sweet fried plantains), avocado, or pickled onions on the side.
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Accompany with a salad for a balanced meal.
Customize Your Corned Beef Hash
One of the great things about Puerto Rican-style corned beef hash is how versatile it is. Don’t be afraid to put your own spin on this classic by switching up ingredients to suit your taste. Here are some delicious ways to customize your hash:
Caribbean Style
- Mango salsa
- Coconut milk
- Jerk seasoning
- Diced pineapple
Tex-Mex Style
- Diced tomatoes
- Sliced jalapeños
- Cumin powder
- Sliced avocado
- Crumbled queso fresco
Italian Style
- Chopped spinach
- Sliced mushrooms
- Parmesan cheese
- Basil leaves
Hawaiian Style
- Pineapple tidbits
- Teriyaki sauce
- Toasted macadamia nuts
- Green onions
Southern Style
- Pimiento peppers
- BBQ sauce
- Crispy bacon bits
- Shredded cheddar
Indian Style
- Curry powder
- Raisins
- Toasted cashews
- Cilantro
The possibilities are endless! Use your imagination to put a unique twist on this Puerto Rican classic.
Make Ahead for Easy Meals
For a handy meal that’s ready when you are, make a big batch of this corned beef hash on your day off. Here’s how:
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Prepare the recipe as directed, doubling or tripling it as needed.
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Let the hash cool completely, then divide into portion sizes and transfer to freezer bags or airtight containers.
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Freeze for up to 3 months.
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To reheat, thaw overnight in the fridge. Then sauté with a little oil in a skillet until hot and sizzling.
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Or reheat frozen portions directly in the microwave, stirring occasionally, until hot.
Having pre-made batches of this flavorful hash in the freezer makes putting together a quick weeknight dinner or weekend breakfast a breeze. Just cook up some rice or eggs while the hash reheats and dinner is served.
A Classic Island Dish
In Puerto Rico, canned corned beef is a kitchen staple that’s used in many traditional recipes. Hash made with corned beef, known locally as carne enlatada or carne mechada, is a classic and comforting island dish. This recipe captures the bold, satisfying flavors of Puerto Rican cuisine by starting with a base of corned beef and amping it up with a traditional sofrito seasoning blend. Served over rice, it’s budget-friendly comfort food that comes together in a snap. The potatoes soak up all the rich, savory flavors while olives provide a briny contrast. Customize the hash your way for endless possibilities. With its nostalgic appeal and crowd-pleasing taste, Puerto Rican-style corned beef hash is an irresistible favorite worth adding to your repertoire.
How do we veganize corned beef hash?
In Puerto Rico, there are various ways that you can make this dish. Traditionally, it’s stewed with potatoes, corn, or yellow plantains, and it’s also used as a side for rice and root veggies, as well as stuffing for sandwiches, empanadillas and alcapurrias. So today I’m sharing with you the veganized version of my family’s recipe.
There’s this wonderful thing called TSP/TVP, textured soy/vegetable protein. Turns out, that when seasoned correctly (& with a little bit of the VeggieJeva magic) along with beets & walnuts, you can achieve corned beef consistency. Then cook it up with some seasonings like: recao, tomato sauce, sofrito, garlic & adobo.
Lastly, but definitely not least, what completes this dish and takes it to a whole other level: fried potatoes. Like I said before, you can choose anything else like ripe fried plantains & corn or even boiled potatoes, but we just feel like there’s nothing like fried potatoes in corned beef hash.
BEFORE: TVP being rehydrated with veggie stock. 
AFTER: TVP after processing with beets & walnuts.
- You can use either Textured Soy or Vegetable Protein, there’s not much of a difference.
- If you can’t use walnuts, you can use cashews or almonds instead.
- Recao is a herb that grows locally and wildly through Puerto Rico; you can probably find it already growing in your backyard. If you don’t have any (or don’t live in Puerto Rico), you can find it in supermarkets either as recao or culantro.
- If you don’t have sofrito, here’s a quick recipe for you to make at home.
- Beets are an essential ingredient to this recipe; it’s what’s going to give the meaty color. Super important to only add ¼ cup to the recipe, as the goal is to achieve a light pink color.
Vegan Puerto Rican Corned Beef by Karla Alverio Valle is licensed under CC BY-NC-ND 4.0
Corned beef hash and Puerto Rico
Oh, there’s history with Puerto Ricans and corned beef. One time (2011) the Federal Department of Agriculture (FDA) tried to ban corned beef from being imported into the Island from Brazil, where its main processor had been banned from the U.S. and whose meat was the subject of the recalls. There was chaos; not only because arroz con corned beef was a staple of our cuisine, but because it was one of the cheapest things that you could find in the supermarket. You could feed an entire family twice, with a $.40 can and 2 cups of rice.
Since then, being able to purchase it has become a luxury due to restrictions issued by the FDA. And there have been more recalls over the years; in 2019 it was found that corned beef products (meant to go for schools) were contaminated with extraneous materials, like pieces of metal. YUM!
Puerto Rican Corned Beef | Corned Beef Hash Puerto Rican Style!
FAQ
What is corned beef in Puerto Rico?
Corn beef is a combination of cooked corn beef from the can, fresh fried potatoes, and Puerto Rican-inspired spices like adobo and Sofrito.
What is the secret to corned beef?
Curing the meat with spices, salt, and curing salt gives it corned beef’s characteristic flavor. Cooking at a temperature of about 180°F (82°C) for a long period of time ensures the brisket won’t dry out or get tough.
How do you cook corned beef so it’s tender?
Turn the crock pot to the low setting and let the slow cooker corned beef cook for 8 to 10 hours. This extended cooking time makes the meat tender, juicy and flavorful. Alternatively, you can use an instant pot to make corned beef in less time.
How to make corned beef?
- Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns.
- Marinate a beef brisket in the brine, for 5 to 7 days.
- Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.