Description
A quick and comforting Jamaican classic made with canned corned beef, sautéed onions, tomatoes, and peppers. Ready in just 20 minutes, it’s perfect for busy weeknights or a hearty breakfast.
Ingredients
Scale
- 1 can (12 oz) canned corned beef
- 1 large onion, sliced
- 1 medium tomato, diced
- 1 small bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 1 whole scotch bonnet pepper (optional)
Instructions
- Set a large skillet over medium heat and let it warm.
- Add oil, then sauté onions, garlic, and bell peppers for about 3–5 minutes until soft and slightly golden.
- Push the veggies to one side of the pan to make space.
- Add the corned beef and break it up gently with a spoon. Mix it into the vegetables.
- Stir in the diced tomato, thyme, black pepper, and scotch bonnet (if using). Cook for 5–7 minutes, stirring occasionally.
- Taste and adjust seasoning. Add lime juice if desired.
- Serve hot with your favorite side dish.
Notes
- Don’t overcook the corned beef, just heat it through.
- If using scotch bonnet, leave it whole to infuse flavor without too much heat.
- Pairs perfectly with white rice, fried dumplings, or plantains.
- Leftovers can be used in wraps, scrambled eggs, or fried rice.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg