Ingredients for Corned Beef Hash Patties
- 1 lb cooked corned beef, diced
- Green Onions
- Carrot
- Potato
- Egg
- Garlic Powder
- 1/2 tsp black pepper
- Panko Breadcrumbs
- 2 tablespoons oil (plus more as needed)
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How to Make Corned Beef Hash Patties
- Boil 1 lb cubed potatoes in salted water until tender (about 15-20 minutes). Drain and let cool completely.
- In a large bowl, combine the cooled potatoes with 1 lb cooked corned beef (diced), 1/2 cup chopped onion, 1/4 cup chopped green bell pepper, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Gently mash the potatoes into small chunks throughout the mixture.
- Cover and chill the mixture in the refrigerator for at least 2-3 hours, or preferably overnight. This will make the patties easier to handle.
- Heat 2 tablespoons of oil in a large skillet over medium heat. The skillet should be evenly coated.
- Form the chilled mixture into 4-6 patties. Dredge each patty in 1/2 cup panko breadcrumbs or all-purpose flour, shaking off any excess.
- Fry the patties in the hot skillet for 3-4 minutes per side, or until golden brown and heated through. Add more oil to the pan as needed.
- (Optional) If you're short on time, you can skip step 3 and form the patties immediately after combining the ingredients. Note that the mixture may be a bit looser and more difficult to handle.
- Serve the Corned Beef Hash Patties hot with your favorite over-easy eggs and steamed white rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
8g
Fat
29g
Carbs
6g
