Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
Substitute canola oil for the olive if preferred.
Feel free to substitute ingredients for your favorites, like mixed vegetables for the corn maybe. Instead of cubed potatoes, you can fry French fries and add them at the end.
It’s easiest to buy sofrito at a grocery store in the frozen or Hispanic foods section. To make a batch at home, use a food processor or blender to blend together, in batches if necessary, 2 onions, ½ lb sweet peppers, ½ cup olive oil, 1 cubanelle (cuban pepper) or green bell pepper, ½ head peeled garlic, 2 tablespoons pimentos (roasted red peppers), 3 recao leaves (culantro), ¼ cup pimento-stuffed olives, ½ bunch cilantro, 2 teaspoons dried oregano, 1 teaspoon capers (optional), and ½ teaspoon each salt and ground black pepper. If you don’t have all the ingredients, don’t sweat it; just use olive oil, onion, garlic, and peppers with whatever other ingredients you might have.
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