The Pepper Guide to Simbang Gabi Breakfast #4: Crispy Corned Beef Rosti

In the social status of breakfast corned beef meals, corned beef hash is the—to borrow from a certain local pork cracklings emporium—Rolls Royce of its family. My liking to it lies in the fact that it has potatoes, as minute and as shallow as that may seem. But for as long as I can remember, corned beef hash was my morning meal’s desire, partly for its complexity, but mostly because I could get away with having a semblance of French fries for breakfast. Eating junk for sustenance before kindergarten classes was my first taste—quite literally—of independence and liberty.

Years later, working for a food publication, that first bite of hash in the morning remains a reminder that once in my childhood, it was corned beef that ignited this fire in me.


Crispy Corned Beef Floss with Garlic Rosti

Corned beef hash is deconstructed then reconstructed, with its ingredients forming the base of a crisp potato pancake topped with even crispier flaked corned beef. Pour hollandaise all over to create an even richer breakfast.

Total Time: 45 Minutes
Yield: 2 Servings

Ingredients: Topping

  • 1 can of corned beef (300g)
  • 1 large onion, cut into rings
  • 1/2 cup vegetable oil
  • 1 tbsp butter
  • salt and pepper, to taste

Ingredients: Rosti

  • 3 large potatoes, finely julienned and well rinsed
  • 3 tbsp clarified butter
  • 2 cloves garlic, grated
  • 1 tsp. salt

Ingredients: Hollandaise

  • 4 egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup butter, melted
  • salt and pepper, to taste

Procedure: Topping

  1. Fry the corned beef in about ½ inch of oil until crisp and fluffy. Drain and set aside.
  2. Sauté the onions in butter until completely soft and slightly brown, about 12-15 minutes. Season with salt and pepper. Set aside.

Procedure: Rosti

  1. Rinse the potatoes about 3-4 times, or until the rinsing water is clear and no starch remains.
  2. Thoroughly drain the potatoes in a colander or salad spinner. Combine the butter, garlic, salt, and toss to coat.
  3. Add the potatoes into a preheated skillet and cook until golden and crisp. Flip and cook for around 5-6 minutes more. Blot with paper towels and slip onto a plate. Top with the corned beef and caramelized onions.

Procedure: Hollandaise

  1. Heat up a double boiler with the bowl about a centimeter above the water line. Add the eggs, lemon, and seasoning. Whisk the mixture continuously until slightly thickened, or around 2-3 minutes.
  2. While whisking, slowly trickle in the melted butter. The mixture should start to thicken and continue to cook for about 5 minutes more.
  3. Serve with the rosti and corned beef.



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