Corned Beef Hash (Puerto Rican)

Puerto Rican Corned Beef - a quick and delicious hash using canned corned beef, sofrito and potatoes served over rice.

2 Tbsp. sofrito
1 Tbsp. extra-virgin olive oil
1 (8 oz) can tomato sauce
2 Tbsp. Manzanilla olives
1 tsp. Adobo Seasoning
1 pkg Sazon Seasoning
1 can corned beef
1 large potato, peeled and diced
½ cup water
1 cup corn kernels

To Serve:
white rice, for serving

In a large skillet over medium heat, sauté sofrito in oil for 2 minutes until fragrant.

Add tomato sauce, olives, adobo and sazon (if using).

Heat until bubbly, then add corned beef and break up with a spoon. Stir in cubed potato, water and any mix-ins such as corn, if using.

Bring to a boil, then lower heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are soft and cooked through.

If it’s too thick add more water, if too thin let it simmer down without the lid for a few minutes. Serve over rice.

Makes 4 servings.