Corned Beef En Salsa Con Papitas Fritas or as we say “CONBEEF” Canned Corned Beef with Fries

Corned Beef With Rice 2Corned Beef with Rice

Serves 4-6

This was/is the go to dish for anyone of Puerto Rican descent when you are in a rush or when money is tight. I don’t think I know anyone from the island that hasn’t had this dish; you will never find it in a restaurant though. This will only be on mom’s kitchen table.

Esto es lo que se llama “Comida de Pobres” pero caramba que RICO!
{This is what we call “A poor mans meal”, but boy oh boy is it good!}


1 can corned beef
1 small can of tomato sauce
1 large potato cut into thin fries
1 teaspoon of minced garlic
2 tablespoons of Sofrito (want this recipe? click on the link)
1 envelope of Sazon
1/4 tsp of salt (optional)
1/2 beef Boullion cube


  1. Peel and cut the potato into small thin French fries. Heat oil and fry potatoes while the potatoes are cooking do the following:
  2. Open the can of corned beef, remove the meat into a bowl and shred with a fork until most of the clumps are separated.
  3. After the potatoes (fries) are cooked remove and drain (keep some of the oil about 2 tablespoons – (using low flame) in the same pan add the garlic. sauté for a few minutes, careful not to burn it.
  4. Add the sofrito and can of tomatoes sauce. Using the same tomato sauce can, fill with water (once) and add the water into the pan. Stir to incorporate completely.
  5. Add corned beef and stir making sure the meat is coated completely with the sauce. Cover and simmer on low medium heat for about 20 minutes.
  6. Once the Corned beef is completely cooked you can add the fries.
  7. I serve this over white rice and alongside a simple mixed salad (lettuce, tomatoes, corn and avocado) with an oil/vinegar dressing.

Buen Provecho!

*You can substitute the fries for sliced fried sweet plantains.


Crispy Potatoes

There are 2 very important things you have to do with this dish to make sure it is a successful one.

1.) Slice the potato very thinly and

2.) Be patient. This dish takes two hours to make, there are no shortcuts.


4 tablespoons of unsalted butter (melted)

4 tablespoons of Extra- Virgin Olive Oil

8-10 potatoes, peeled. I used Russet potatoes.

1/2  large yellow onion peeled and sliced thinly.  (Large yellow onions is what I had on hand I imagine you can use 1 small one)

Red Pepper Flakes (to taste)

Salt (to taste)

Pepper (to taste)

Seasoned salt (to taste)

4 sprigs of thyme

3 garlic cloves cut in half

A few suggestions:

I tried using a mandolin for the potatoes but the slices were not thin enough. I had to cut them by hand. A very sharp knife is a must.

Prior to peeling the potatoes you might want to place them on the dish you plan on using so that you know how many you should actually use.

Be generous with the butter-oil mixture. You need to cook the potatoes completely and do not want them to dry out.


Preheat your oven to 375.

In a bowl combine oil and  melted butter, set aside.

Brush the bottom of the baking dish generously with the butter-oil mixture.  Sprinkle a pinch of salt and pepper to the bottom of the dish as well.

Slice the potatoes super thin and arrange in your dish.  ( I used a round 9″ baking dish but I am sure you can use a square one as well. ), in between each section of sliced potato add in a sliced onion and 1/2 a garlic clove.

Pot 2

Once the potatoes are arranged brush with more  butter-oil mixture.

Pot 3

Season with salt, pepper and red pepper flakes.

Bake at 375 for 1 hour and 30 minutes.

Remove from the oven and brush on more of the butter-oil mixture, sprinkle seasoned salt and tuck in the sprigs of thyme.

Place back in the oven for another 30 minutes.

Once done, remove the sprigs of thyme and garlic, serve hot.

Pot 5

Buen Provecho!