Best Corned Beef Hash Patties Recipes

CORNED BEEF HASH PATTIES

Corned Beef Hash Patties image

This is a local breakfast favorite with over easy eggs and some steaming white rice. The mix can be made a day ahead to allow the flavors to blend. The patties will also be easier to make once the mixture has chilled.

Provided by Divalicious 808

Categories Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) can corned beef
2 stalks green onions, finely sliced
1 medium carrot, grated
1 large potato, cubed
1 large egg, beaten
2 teaspoons garlic powder
freshly grated black pepper, to taste
panko breadcrumbs (for dredging) or flour (for dredging)
oil (for frying)

Steps:

Boil cubed potato in salted water till tender, drain and allow to cool.
Combine the rest of the ingredients and mix well, mashing the potato into small chunks throughout the mixture.
Chill for 2-3 hours or overnight.
Heat enough oil in pan to evenly coat the bottom. (we are not deep frying these!).
Form the mixture into patties dredge in panko or flour, shake off excess and fry on both sides till golden brown. Add more oil to frying pan as needed.
Note: Prep and cook time does not include refrigeration time. This step is optional, patties can be formed and fried as soon as mixture is combined. It may be a little loose and not as easy to work with. End result will be just as yummy!

Nutrition Facts : Calories 316.1, Fat 17.5, SaturatedFat 5.8, Cholesterol 136.2, Sodium 999, Carbohydrate 19.6, Fiber 2.8, Sugar 2, Protein 19.4

CORNED BEEF HASH PATTIES

CORNED BEEF HASH PATTIES image

Number Of Ingredients 14

Ingredients

4 Tbs. (1/2 stick) unsalted butter
1 yellow onion, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 lb. russet potatoes, peeled, cut into 1/4-inch
dice and cooked until tender
1 lb. cooked corned beef, shredded into
small pieces
3 Tbs. chopped fresh flat-leaf parsley
2 eggs, lightly beaten
2 Tbs. all-purpose flour
Salt and freshly ground pepper, to taste
2 Tbs. canola oil
16 poached eggs

Steps:

In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties. In the electric skillet set on medium-high heat, melt the remaining 2 Tbs. butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side. Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately. Serves 8.

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