Corned Beef Hash Fritters Recipes

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CORNED BEEF FRITTERS



Corned Beef Fritters image

Try our delicious recipe for Princes Corned Beef Fritters - ideal for breakfast, lunch, or dinner.

Provided by Princes

Number Of Ingredients 7

2 x 200g tins Princes Corned Beef
100g plain flour
Extra flour for coating corned beef slices
1 medium egg, beaten
75ml milk
50ml water
Vegetable oil for frying

Steps:

  • Heat oil in a saucepan or deep fat fryer to 170°C. Place flour into a medium bowl, make a well in the centre and add the egg. Beat gently, adding the milk and then the water until all the flour is mixed in, then beat hard for around two minutes. Leave batter to stand for a further two minutes. Cut each tin of Corned Beef into three chunky slices and coat with a thin layer of flour. Cover the Corned Beef with the batter mixture using a fork or spoons. Place two to three fritters at a time into the saucepan or deep fat fryer and cook until batter is a golden brown colour and crispy, approximately four minutes, remove with a slotted spoon and drain on kitchen paper. Serve with salad or on their own.

CORNED BEEF HASH FRITTATA



Corned Beef Hash Frittata image

Adapted from Kudos Kitchen by Renee http://www.kudoskitchenbyrenee.com/2014/05/CornedBeefHashFrittata.html

Provided by commercesd

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 large red onion, chopped
2 tablespoons olive oil
32 ounces southern style frozen hash brown potatoes, thawed
1 1/2 lbs deli corned beef, roughly chopped
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3/4 teaspoon ground thyme
1 teaspoon garlic powder
2 teaspoons dry mustard
1 pinch cayenne
6 eggs
2 cups milk

Steps:

  • Preheat oven to 350 degrees.
  • In a large oven safe skillet, over medium heat, sauté the onion in the butter for approximately 3-5 minutes, stirring occasionally.
  • Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
  • Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
  • Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the egg mixture over top of the corned beef hash mixture.
  • Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
  • Cool slightly, cut into wedges and serve.

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