CORNED BEEF HASH PATTIES
These Corned Beef Hash Patties are a great way to use leftover St. Patrick's Day food! All you need is corned beef, mashed potatoes (or boiled potatoes!), scallions, egg and some sort of bread crumb. From topping them with a poached egg to adding a dab of sour cream and sauerkraut, these patties can be served in a number of delicious ways.
Provided by grilledcheesesocial
Categories Appetizer Breakfast
Number Of Ingredients 9
Steps:
- Combine all ingredients (besides the oil) in a large bowl and mix together.
- Grab a small handful of the mixture (about 1/4-1/3 a cup) and form into flat patties.
- Place the patties on a platter and cover with plastic wrap. Refrigerate for at least one hour so they have time to firm-up.
- After an hour, take the patties out of the fridge and heat a large fry pan over medium-low heat.
- Add 2 tbsp of oil to the pan and add the patties. Cook for 5 minutes on each side or until the patties are golden brown. Be careful not to flip the patties too many times since they're delicate and can break apart.
- Continue this method until all the patties are cooked. Before serving, add a sprinkle of salt and top with whatever toppings your heart desires.
CORNED BEEF HASH PATTIES
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
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
Steps:
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF HASH
Steps:
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
CORNED BEEF HASH
Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.
Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
CORN BEEF HASH PATTIES
My auntie made this all the time and it's the only way I'll even touch corn beef that comes out of a can. Kids LOVE it and it goes great with ketchup and hot rice.
Provided by honeybee0876
Categories < 60 Mins
Time 40m
Yield 8 patties, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cube potatoes and boil them in a large pot until they're about 4-5 min past "fork tender".
- Drain potatoes and place in a large bowl.
- Add can of corned beef and the garlic to potatoes and stir to combine, until corned beef is mixed evenly w/ potatoes
- Add the 2 eggs and stir together until combined.
- Heat oil in a frying pan. Bottom of pan should be covered with oil and up about a half inch.
- Form mixture into patties, and add to hot oil. Fry until desired doneness and crispiness on med/ med high heat.
- Mixture can be made ahead of time, covered and refrigerated up to 2 days in advance.
- Serve w/ hot rice and smothered in ketchup!
Nutrition Facts : Calories 334.3, Fat 18.7, SaturatedFat 6.2, Cholesterol 189.1, Sodium 1005.5, Carbohydrate 19.7, Fiber 2.4, Sugar 1, Protein 20.8
CORNED BEEF HASH
A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 6
Steps:
- Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
- Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
CORNED BEEF HASH CAKES
This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.
Provided by KATERS0404
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Cholesterol 12.9 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 319.8 mg, Sugar 1.1 g
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- 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.
- 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, flour, milk and egg to the potatoes and stir well to combine. Season with salt and pepper.
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