Corned Beef Hash Patties

Classic comfort food gets a makeover with these Corned Beef Hash Patties. The perfect way to use up leftover corned beef and potatoes by mixing it all together and frying to make a crispy, crunchy patty. Makes an easy and delicious brunch or breakfast for dinner!

You can read Susan's entire post here

Ingredients:

  • 2 lbs Idaho® potatoes, peeled and cubed
  • 2 cups leftover corned beef, cubed
  • 2 scallions, chopped green and white parts
  • ⅓ cup all-purpose flour
  • ⅓ cup whole milk
  • 1 large egg
  • 2 teaspoons kosher salt, plus more to taste
  • 1½ teaspoons black pepper
  • Vegetable oil for frying

Directions:

  1. Put the potatoes in a large pot, add 2 tablespoons of salt, fill with cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork tender about 20 minutes, drain well and place the potatoes back into the pot to cool for about 10 minutes.
  2. Using a potato ricer or grater, rice the potatoes into a large bowl - you should have about 4 cups of riced potatoes. Add the cubed corned beef, chopped scallions, milk and egg to the potatoes and stir well to combine. Season with salt and pepper.
  3. Heat a cast iron skillet skillet over medium heat with about ¼ cup of vegetable or avocado oil and form ½ cup of potato mix into a round patty. Fry for about 3-4 minutes per side or until it’s a nice medium gold color on each side. Make sure you place no more than 3-4 potato patties at a time in the frying pan.
  4. Once finished transfer to a paper towel lined baking sheet to drain any excess oil and season with more salt.
  5. Keep the cooked patties warm in a 200°F heated oven. Serve the patties hot and if desired with a fried or poached egg on the side.

Notes:

Time Saving Tip: Potatoes can be boiled and riced 1 day ahead of time and placed in the refrigerator before use. You can also use leftover boiled potatoes from a St. Patrick’s Day meal or baked potatoes, you will need about 4 cups of riced potatoes. Leftover corned beef hash patties can be frozen in a single layer on a sheet tray and then stored in a freezer bag for up to 1 month. Remove and heat in the oven until hot before serving.

Print Recipe

Yield: 10 patties

Source:
Susan Palmer
Food Blogger
Girl In The Little Red Kitchen

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