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Puerto Rican Corned Beef

Puerto Rican Corned Beef – a quick and delicious hash using canned corned beef, sofrito and potatoes served over rice. Try one of the customizations below for a really delicious breakfast or dinner!

Puerto Rican-style corned beef is cooked like a picadillo—meat simmered with potatoes—except it starts with corned beef in a can versus fresh ground beef.

Plate of canned corned beef over rice and green beans on the side

Canned Corned Beef

Canned meat is especially popular on islands where weather can be inclement and resources limited.

Another favorite potted meat is SPAM, or canned ham, used in sandwich de mezcla.

They come with an old fashioned key to cut open the can which is a real pain!

I always ditch the key and use a regular can opener although it can be tricky to go around the narrow corners.

If you have any tips, comment below!

Pot of canned corned beef with potatoes

Canned corned beef used to be an economical option compared to fresh meat.

Recently, prices have really gone up on corned beef!

This could be due to the fact that most of it is imported, which increases price, and demand has gone down.

While it’s no longer a “poor man’s food,” the flavor still brings back nostalgia for a lot of people.

It’s so quick and easy with bomb flavors and there are many ways to customize it.

How to cook canned corned beef

  1. Sauté the sofrito
  2. Add tomato sauce, spices and olives
  3. Mix in corned beef along with any other additions listed below
  4. Simmer until potatoes are soft and cooked through
  5. Serve over rice and any of the sides listed below
Step by step collage corned beef recipe
Caldero with Puerto Rican corned beef

What to serve with corned beef:

All of these options are delicious either mixed into the hash or served on the side.

They’ll stretch your meal further.

You’ll get a little more bang for your buck and it makes it more filling.

  • White rice – corned beef and rice. Is there any other way to eat it?
  • Fried egg – this takes it next level!
  • Corn – the burst of sweetness is the perfect savory contrast!
  • Fried yellow plantains (maduros) – same concept as the corn. You could also use sweet plantain instead of potatoes
  • French fries – a quick and easy hack instead of peeling and dicing potatoes is to use frozen French fries. Fry them before you start the sofrito if you want them browned.
  • Green beans – my favorite vegetable to mix in
  • Avocado – a side salad with tomato is also a tasty, fresh option
Plate of corned beef over rice with fried egg on top and avocado on the side

I never add extra salt to this dish since canned corned beef is very high in sodium (including the reduced sodium versions!). The olives are salty as well.

Try to use adobo seasoning without salt to make it healthier.

If you try this canned corned beef recipe, let me know your favorite ingredient to add in a comment below!

Plate of canned corned beef over rice and green beans on the side

Puerto Rican Corned Beef

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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

Ingredients

  • 2 tablespoons sofrito
  • 1 tablespoon olive oil
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons Manzanilla olives
  • 1 teaspoon adobo
  • 1 packet sazon (optional)
  • 1 can corned beef
  • 1 large potato, peeled and diced
  • ½ cup water
  • 1 cup corn kernels (optional)
  • White rice, for serving
  • *See post for other serving ideas

Instructions

  1. In a large skillet over medium heat, saute sofrito in oil for 2 minutes until fragrant.
  2. Add tomato sauce, olives, adobo and sazon (if using).
  3. 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.
  4. 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.
  5. 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.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 238mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 6g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Harry Ortiz

Monday 20th of September 2021

Made this recipe today. Instead of potatoes I threw in some Goya frozen maduros after I had sauteed all the ingredients and nuked them in the microwave. Would have been just as delicious with the potatoes . Great recipe

A Gonzalez

Wednesday 5th of May 2021

Sazon is not optional, but, potatoes are

Rebekah

Wednesday 5th of May 2021

I always put sazon on everything! Magic.

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