Name: Samoan Pan-Fried Corned Beef with Onions and Coconut Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 2 cans (340 g each) corned beef, partially drained; 2 medium yellow onions, thinly sliced; 1 red bell pepper, diced; 2 Roma tomatoes, diced; 1/2 cup coconut cream; 2 cloves garlic, minced; 1 small red chili, thinly sliced (optional); 2 tablespoons vegetable oil; Salt and freshly ground black pepper, to taste; 8 thick slices of white bread, buttered; Steamed white rice, optional; Fried eggs, optional

Be the first to rate

(No Ratings Yet)

A beloved breakfast and dinner staple across Samoa, this simple skillet dish crisps up canned corned beef with sweet caramelized onions, bell pepper, and a splash of rich coconut cream. Traditionally scooped onto thick slices of buttered white bread, it is hearty, salty-savory, and deeply satisfying.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
38 gFat
16 gSaturated Fat
18 gCarbs
3 gFiber
6 gSugar
24 gProtein
1180 mgSodium
480 mgPotassium
35 mgCalcium
4 mgIron
45 mgVitamin C
95 mcgVitamin A

Ingredients

For the corned beef skillet

2 cans (340 g each) corned beef, partially drained
2 medium yellow onions, thinly sliced
1 red bell pepper, diced
2 Roma tomatoes, diced
1/2 cup coconut cream
2 cloves garlic, minced
1 small red chili, thinly sliced (optional)
2 tablespoons vegetable oil
Salt and freshly ground black pepper, to taste

Canned corned beef

Yellow onion

Red bell pepper

Roma tomato

Coconut cream

Garlic

Red chili

Vegetable oil

Salt and black pepper

To serve

8 thick slices of white bread, buttered
Steamed white rice, optional
Fried eggs, optional

White sandwich bread

Steamed white rice

Fried egg

Directions

Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Add the sliced onions and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden at the edges.
Stir in the garlic and sliced chili, if using, and cook for 30 seconds until fragrant.
Add the bell pepper and diced tomatoes and cook for 2-3 minutes until the tomatoes break down slightly and the pepper softens.
Open the corned beef cans, tip out and reserve about half of the congealed fat, then add the blocks of corned beef to the skillet. Use a spatula to break them into rough chunks.
Let the corned beef sit undisturbed for 1-2 minutes so the edges develop a deep golden crust, then stir and repeat once more, cooking for a total of 7-8 minutes until crisp and sizzling.
Pour in the coconut cream, stir to combine, and simmer for 2-3 minutes until the liquid thickens just enough to coat the meat.
Season lightly with salt and plenty of black pepper; taste before adding salt since corned beef is already well seasoned.
Spoon the hot corned beef over thick slices of buttered white bread, or alongside steamed rice, and top with a fried egg if desired.

Cook’s Notes

For the crispiest edges, use a cast iron skillet and resist the urge to stir constantly; let the meat sit against the hot pan between turns.
A fried sunny-side-up egg on top is the classic Samoan breakfast pairing and adds richness to balance the salty corned beef.
If coconut cream is unavailable, substitute with 1/4 cup of whole milk plus 1 tablespoon of cream, though the coconut note is traditional.
Reserve the corned beef fat and use it instead of (or alongside) the vegetable oil for a more authentic, richer flavor.
Add a splash of soy sauce or a pinch of curry powder for a modern twist that nods to the multicultural influences of Samoan cooking.

DinnerSavoureux