📝 About This Recipe
Cornsilog is a beloved cornerstone of the Filipino 'Silog' breakfast tradition, combining salty, savory corned beef with fragrant garlic fried rice and a perfectly runny egg. This version elevates the humble canned staple by caramelizing the beef with onions and crispy potato cubes, creating a delightful play of textures. It is the ultimate comfort food that brings the bustling energy of a Manila morning straight to your kitchen table.
🥗 Ingredients
The Corned Beef Hash
- 1 can (12 oz) Canned Corned Beef (high-quality chunky variety preferred)
- 1 medium Potato (peeled and cut into 1/2-inch cubes)
- 1 medium Red Onion (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 1/2 teaspoon Black Pepper (freshly cracked)
Sinangag (Garlic Fried Rice)
- 3 cups Cooked White Rice (leftover day-old jasmine rice is best)
- 5 cloves Garlic (crushed and finely minced)
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Salt (to taste)
The Eggs and Garnish
- 2 large Eggs (at room temperature)
- 1 stalk Green Onions (thinly sliced for garnish)
- 1 medium Tomato (sliced into wedges for serving)
- 4-6 slices Cucumber (for a refreshing side)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps of the day-old cold rice with clean hands or a fork to ensure even frying.
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2
Heat 2 tablespoons of oil in a large wok or non-stick skillet over medium heat. Add the 5 cloves of minced garlic for the rice.
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3
Sauté the garlic until it turns a light golden brown and smells toasted. Be careful not to burn it, as burnt garlic tastes bitter.
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4
Add the rice to the pan. Toss well to coat every grain in the garlic oil. Fry for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly toasted. Season with salt, then remove from the pan and keep warm.
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5
In a separate skillet (or the same one wiped clean), heat 2 tablespoons of oil over medium-high heat. Add the cubed potatoes.
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6
Fry the potatoes until they are golden brown and crispy on all sides, about 6-8 minutes. Use a slotted spoon to remove them and set aside on a paper towel.
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7
In the same skillet, sauté the sliced onions until they become soft and translucent, roughly 3 minutes.
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8
Add the 3 cloves of minced garlic and sauté for another 30 seconds until fragrant.
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9
Add the canned corned beef to the skillet. Spread it out and let it sear undisturbed for 2-3 minutes to develop some crispy edges.
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10
Stir the corned beef, add the fried potatoes back in, and season with black pepper. Cook for another 3-4 minutes. If you prefer a 'saucy' corned beef, you can add 2 tablespoons of water; for crispy, keep frying.
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11
In a small non-stick pan, fry the eggs sunny-side up or over-easy. Season the tops with a pinch of salt.
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12
To assemble, scoop a generous portion of garlic rice onto a plate. Place a heap of the corned beef hash alongside it.
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13
Top the rice or the beef with the fried egg. Garnish with sliced green onions.
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14
Serve immediately while steaming hot with fresh tomato wedges and cucumber slices on the side.
💡 Chef's Tips
Use day-old rice because fresh rice is too moist and will turn mushy when fried. Don't skimp on the garlic; it is the soul of the Sinangag and provides the aromatic base for the whole meal. For extra crispy corned beef, spread it thin in the pan and don't stir it too often. If you want to reduce the saltiness, you can add more diced potatoes or a handful of frozen peas to the beef mixture. Always fry your eggs last so the yolks remain warm and runny when they hit the plate.
🍽️ Serving Suggestions
Serve with a small dipping bowl of spicy vinegar (Patis or cane vinegar with chilies) to cut through the richness. Pair with a hot cup of Kapeng Barako (Filipino dark roast coffee) or a sweet iced tea. Add a side of 'Atchara' (pickled green papaya) for a traditional acidic contrast. A side of fresh calamansi or lime halves can be squeezed over the beef for a bright citrus lift.