Corned Beef Hash (Island Style)

Corned Beef Hash

September 27: National Corned Beef Hash Day

Like many families in Hawaii, Guam and the Pacific Rim, Islander grew up eating rice with a recipe of fried-up canned meat, such as Spam, Vienna sausage and corned beef. Canned meat became popular among GIs in the islands during World War II when fresh meat was scarce and among residents who stocked up on these staples during hurricanes and power outages. The practical locals started to incorporate canned meat into their recipe. Now Hawaii diners and even the famous chef Sam Choy feature canned meat on their menus.

Islander’s Mommy could turn canned meat into a culinary comfort food. Her island-style corned beef hash is hearty and flavorful when served with rice. Cook canned meat for a “local-kine” breakfast or a quick tasty meal and for National Corned Beef Hash Day.


(Adapted from Mommy)


  • 1 small can of corned beef, crumbled
  • 2 cloves garlic, crushed
  • 1 small onion, sliced
  • 1 large potato, diced
  • 1 large tomato, diced
  • 2 tablespoons oil
  • ground black pepper to taste


Open the corned beef and place in a bowl. Use a fork to mash it. Crush the garlic, slice the onions, dice the potato and chop the tomato.

Corned Beef Hash

In a skillet, fry the garlic and onions in oil. Add the potatoes and fry. Crumble the corned beef and mix well until the potatoes are cooked through. Remove from heat. Stir in the tomatoes. Sprinkle with pepper. Transfer to a serving bowl. Serve hot with steamed white rice.

Corned Beef Hash


  • Thanks to Heeyoung K. for the wok-style skillet. Thanks to Auntie Maria B. for the fern-pattern ceramic serving bowl. Thanks to Mommy for the aloha print tablecloth.
  • On St. Patrick’s Day, eat this island-style corned beef hash as a tropical alternative to the traditional corned beef and cabbage dish.