Recipe - Filipino Corned Beef Hash

Sunday’s were always special with LoLo. He would make fresh Pandesal and his version of Corned Beef Hash.

Canned meat like Corned Beef and SPAM are part of Filipino cuisine due in part to the US Military occupation of the Philippines. It has been written about so eloquently and I have found her words to be true for me as well.


Filipino Corned Beef Hash


1 Can of Corned Beef

1 Celery Root (Celeriac)

1 Medium Onion

2 Cloves Garlic

1 Tablespoon Baking Soda

1 Tablespoon Avocado Oil

Fish Sauce

Salt and Pepper

Directions for Celery Root “Potatoes”

Celeriac or Celery Root is a very accurate replacement for the high-carbohydrate starchy potatoes in this dish. I also use it for mashed potatoes, chips and french fries.

Peel or cut off the celery root as shown in pic.

Dice the root into small cubes as you would a potato.

Place in boiling water ALONG with 1 Tablespoon of Baking Soda and 1 Tablespoon of Kosher Salt.

Boil until fork soft, but firm.


Directions for Corned Beef Hash

Sauté Onion and Minced Garlic in 1 Tablespoon of Avocado Oil until softened.

Add the Corned Beef and break up into pieces and continue to sauté.

Once Celery Root is ready, drain and spoon into the pan with the Corned Beef and stir to combine.

Add a dash of fish sauce and pepper and cook until water has cooked off to your desired consistency.

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