Looking to make a budget-friendly meal? Chef Dale Talde of Food Crush Hospitality shares how you can make a gourmet dish using canned meat.
1 tablespoon corn starch
2 tablespoons olive oil
1 large Spanish onion, thick slices
4 cloves of garlic, minced
1 large tomato, rough chopped or large diced
1/2 cup scallions, sliced
4 large organic eggs
1 tablespoon crispy garlic
1 tablespoon crispy shallots
1 quart cooked white rice
In a large skillet over medium high heat, add one tablespoon of the oil, onion and tomatoes, and cook for about 3-4 minutes, until the onion is softened. Add the garlic and cook for another 5-6 minutes, or until the water in the tomatoes have been released. Remove everything from the pan and reserve.
In a separate bowl, mix the corned beef with corn starch. Over high heat, add the remaining tablespoon of the oil to the pan, and once it heats up, add the corned beef and fry until crispy. With a spatula, create almost a patty with the corned beef, pushing it down in the pan to create crispy edges - this should take about 8-10 minutes. Once crispy, remove from the pan and top with the tomato sofrito mix, and then finish with scallions.
Fry the two eggs over easy to serve alongside, and serve the dish with white rice.