Corned Beef Silog
Corned Beef Silog is a meal composed of sautéed corned beef with onion, garlic fried rice, and fried egg. The corned beef used in this recipe are the ones in can. I used a Filipino brand, which was really good. On the other hand, I used leftover rice to make the sinangag. I also got some fresh eggs to fry.
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Mornings in the Philippines often begin with garlic sizzling in hot oil, a sunny side up egg cooking on the side, and a pan of corned beef letting off that familiar aroma. This combo of garlic rice, fried egg, and corned beef was a regular sight on our breakfast table. It was not just a quick meal. It was something that felt warm, filling, and homey.
Corned beef silog was one of my go to breakfasts growing up. It was the kind of dish you could throw together even when half awake and still end up with a plate that hit the spot. Simple to make, heavy enough to get you through the day, and always satisfying.
Here is how I make mine, along with some helpful tips and ideas to take it even further.
What is Corned Beef Silog
If you enjoy corned beef for breakfast, you might also like our other corned beef favorites like Corned Beef Guisado and Corned Beef Omelet. Both are simple, flavorful, and perfect for busy mornings.
Corned beef silog is a Filipino breakfast dish made up of three parts. Corned beef, garlic fried rice which we call sinangag, and fried egg or itlog. Put them together on one plate and you get the term silog, short for sinangag at itlog. With corned beef as the main protein, we call it corned beef silog.
This dish is popular across the country because it is affordable, easy to prepare, and always delivers on flavor. It is a favorite in households, carinderias, and even in hotels that serve traditional Filipino breakfasts.
Ingredients for Corned Beef Silog
These ingredients are simple and easy to find. Each one plays a key role in making the dish complete.
1 can corned beef, 12 ounces – This is the main protein. It is flavorful, tender, and already seasoned. Perfect for quick cooking.
1 medium yellow onion – Adds sweetness and aroma to balance the saltiness of the corned beef.
3 cloves garlic – The essential flavor base for both the garlic rice and the sautéed beef.
3 cups garlic fried rice – Best made with day old rice. It gives the meal its body and works well with the other flavors.
3 eggs – Fried sunny side up. The yolk adds creaminess and brings everything together.
4 tablespoons cooking oil – Used for frying the eggs and sautéing the garlic and onion.
One half cup beef broth – Adds moisture and boosts flavor when simmering the corned beef.
Salt and pepper to taste – Used for seasoning. Just a little goes a long way since corned beef is already seasoned.
How to Cook Corned Beef Silog
- Fry the eggs – Heat oil in a pan. Once hot, crack in the eggs one by one and cook sunny side up. Transfer to a clean plate once the edges are crisp and the yolk is still soft.
- Sauté the garlic – Using the same pan, sauté the crushed garlic until golden brown and aromatic. This will bring out the classic garlic flavor that defines silog.
- Add the onion – Add the sliced onion and cook until it softens. It should look translucent and smell sweet.
- Cook the corned beef – Pour in the contents of the corned beef can. Stir and cook for around two minutes so it can absorb the garlic and onion flavors.
- Simmer with broth – Add the beef broth and let it simmer for two to three minutes until the liquid reduces and the flavors concentrate. Season with salt and pepper to taste.
- Assemble the plate – Scoop one cup of garlic fried rice onto each plate. Add one sunny side up egg and a generous portion of the corned beef. Serve warm and enjoy.
Tips in Cooking Corned Beef Silog
• Use leftover rice
Day old rice works better for garlic fried rice. It is firmer and less sticky so it fries better. Please note that freshly cooked rice can also be used as long as it is not the sticky variety.
• Watch the garlic
Do not rush this step. Let the garlic turn golden slowly to bring out its full flavor without burning it.
• Add broth for texture
A bit of beef broth makes the corned beef moist and more flavorful. Let it reduce for a better finish.
• Customize your egg
If you do not like sunny side up, go for scrambled or over easy. Do what feels right for you.
• Mix in extras
Potatoes, chopped green onions, or even siling labuyo can be added to the corned beef for more color and kick.
What to Have with Corned Beef Silog
Corned beef silog is a great meal on its own, but if you want to round it out with a little extra flavor or texture, here are some dishes that pair perfectly. These are all easy to prepare and are featured on Panlasang Pinoy:
Chopped Tomato and Onion with Bagoong Isda – A zesty side dish that balances the rich flavors of corned beef silog with a burst of umami.
Pandesal – Soft and slightly sweet bread that is perfect for scooping up egg yolks and saucy bits of beef.
Champorado – Sweet, comforting, and made with tablea. A warm cup of champorado goes perfectly alongside any savory silog meal.
Atchara – This sweet and tangy pickled papaya brings a refreshing contrast to the savory elements of the dish.
Tortang Talong – A simple eggplant omelet that adds a veggie twist. Smoky, eggy, and absolutely satisfying.
Looking for more ways to start your day right? Check out our complete list of breakfast recipes and discover dishes that are filling, budget friendly, and packed with Filipino flavors. Whether you are cooking for yourself or serving the whole family, a good breakfast sets the tone for the rest of the day.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Corned Beef Silog
Ingredients
- 12 oz. corned beef in can
- 1 yellow onion
- 3 cloves garlic crushed
- 3 cups sinangag
- 3 eggs
- 4 tablespoons cooking oil
- ½ cup beef broth
- Salt and pepper to taste
Instructions
- Heat oil on a pan. Once the oil gets hot, crack an egg and fry sunny-side-up. Remove the fried egg and place in a plate. Do this step until all 3 eggs are cooked.
- Using the remaining oil, sauté the garlic until it turns medium brown. Add the onion and sauté until it softens.
- Add the corned beef. Sauté for 2 minutes
- Pour the beef broth in the pan. Continue to cook for 2 to 3 minutes or until the liquid evaporate. Add salt and pepper to taste.
- Arrange a cup of sinangag (garlic fried rice) and a piece of egg on a plate. Put 1/3 of the cooked corned beef. Do this step on all 3 plates. Serve.
- Share and enjoy!
Johanne says
How to do the beef broth? Thanks!
julie says
hi! thanks for the recipe this is a good idea for my soon to open “kainan” another silog for my menu.
Vanjo Merano says
You are welcome, Julie.