Reviewed: Oct. 25, 2009

This recipe is soooo good. Only thing I changed was instead of vegetable oil I put olive oil. I also found that it was done in much time than the recipe stated. I kept adding water so the potato can cook other. The potato seemed to take longer than the amount of time the recipe stated. Overall it was still excellent. Love it.

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french8095

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Reviewed: Mar. 2, 2009

My family loves this

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Shirley

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Reviewed: Jan. 20, 2009

Great delicious hash recipe. We used leftover brisket. Also added the leftover juice from the brisket which added flavor.

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KevinR

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

Yum! I served this with a poached egg on top. A quick & easy meal for anytime of the day.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 18, 2008

I loved this filipino recipe! It reminds me of how Mom used to make it when we were kids. Only thing I changed was to add a little bit of water during the cooking process before adding the corned beef.

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jeanne003

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Saginaw, Texas, USA

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Reviewed: Apr. 2, 2008

I thought this was great. I halved the recipe as there are only 2 of us. I would definately make this again.

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Barb

Cooking Level: Intermediate

Home Town: Wray, Colorado, USA

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Reviewed: Mar. 20, 2008

I used leftover cornbeef and it was wonderful. We had the tomato on the side along with fried eggs! Comfort food at its best!

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michellej

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Reviewed: Mar. 19, 2008

Ahh. Any recipe that begins with olive oil, onion and garlic is bound to great. Delicious! I used half of the suggested garlic and onion and it was great! What I really liked with this recipe is that I could prep as I cooked. Just kept adding to the pan. It was great to do with leftover corned beef from St Patty's day!

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missie

Cooking Level: Beginning

Home Town: Aiken, South Carolina, USA

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Reviewed: Jul. 25, 2007

This is great!!! When my mom was away for about a week, the responsibility of cooking fell to me (her 16 year old daughter lol)... I knew everyone in my family loved corned beef so I found your recipe and it was an instant success!!! I cut out the potatoes because I served it with rice. The only problem I had was that the tomatoe juice made the whole thing really runny - but it still tasted delicious!

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Genie

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Pittsburg, California, USA

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Reviewed: May 13, 2007

Easy recipe and tastes great!

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rina

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Reviewed: May 1, 2007

Albeit is not a pretty dish to serve to a bunch of ladies at MOPS...it was pretty tasty :) I would never make it for a crowd, though cause it does look like typical hash.

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GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Apr. 2, 2007

My Filipino husband loved this! I'm always looking for authentic Filipino dishes to cook for him, so keep them coming!

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Andrea

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Reviewed: Mar. 21, 2007

I used leftover corned beef and cabbage from St. Patrick's Day, and added a little rice vinegar, soy sauce, and sambal olek for flavor.

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gezellig-girl.com

Cooking Level: Expert

Home Town: Danvers, Massachusetts, USA

Living In: New York, New York, USA

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Reviewed: Dec. 30, 2006

My mom is from the Philipines and made this all the time. It's exactly how she made it except no potatoes which you don't really need since it's served over rice. Great recipe!

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nataliamomof3

Cooking Level: Expert

Home Town: Gibbons, Alberta, Canada

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Reviewed: Nov. 20, 2006

Very good hash and quick to make. I did chop the potatoes small so they would cook quickly but the next time I make this I will chop them a little larger and precook a bit before adding. I also think more sliced onion and garlic would do this dish proud.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Nov. 13, 2006

I grew up with a recipe similar to this. Instead, I use a can of chopped tomatoes and add one can of drained garbanzo beans. This is great over rice!

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Cindy

Living In: Seattle, Washington, USA

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Reviewed: Sep. 30, 2006

This turned out really good. We did cook our potatos before adding, after reading other reviews. Went very well with breakfast with over easy eggs and toast. Yummy

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 22, 2006

Very good hash recipe. I suggest cutting up the potatoes into very small cubes though. Mine ended up being too big and so it took quite a bit longer to cook. Tasted good and the tomatoes added a nice extra flavor. Thanks for the recipe!

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