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Cuban Corned Beef Hash


  • 1 med. onion (diced)
  • 1 green bell pepper (diced)
  • 3 cloves garlic (minced)
  • 8 oz.s can tomato sauce
  • 12 oz.s can corned beef
  • 2 chorizo (Cuban) sliced not too thick
  • 1 tbsp olive oil
  • 1/4 cup dry white wine, optional
  • 1 cup water
  • 1 potato peeled and cut into pieces


In a skillet, combine the diced onion, bell pepper, garlic, tomato sauce, wine, olive oil and chorizo. Add a cup of water and simmer it down until almost all the liquids have evaporated (you want a little sauce, but you don't want it to be soupy once the corned beef is added) and the onion and pepper have softened. Add the corned beef and mix it in thoroughly with the sofrito. You don't have to cook this mixture together for any specific length of time as the corned beef is already cooked, just keep it on the burner long enough so that it heats up together thoroughly. Salt and pepper to taste, only be careful as both the corned beef and the chorizo are naturally salty. Just before serving fry up the potato pieces and fold in to the corned beef. Serve with Black beans and rice, or just plain white rice and fried ripe plantains (maduros). White rice Cuban style: Bring 1 and 1/2 cup of water to a boil for ever cup of rice you plain to make. To the water add 1 clove of minced garlic for ever cup of rice. Add salt (in the ammount you normally would) and a small amount of cooking oil (1 tsp.) to the water. When water is at a boil, add pre- washed rice to water and stir in. Lower heat to a slow simmer and cook covered for 20 minutes. When done, fluff up with a fork so that it doesn't stick together.

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