Easy Corned Beef Patties Recipes

CORNED BEEF HASH PATTIES

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!

HOW TO MAKE CORNED BEEF PATTIES

Steps:

• Place a large pot of water over medium high heat. Add about 6 - 7 small/medium peeled potatoes that are chopped in half into the water. Cook for approximately 15 - 20 minutes or until potatoes are just fork tender. Drain and let potatoes cool for 10 minutes. Dice potatoes into 1/4" - 3/8" cubes. Set aside.
• Preheat 1/4 cup of oil over medium heat in a large pan. While the pan is heating, add the corned beef to a large bowl and break apart with a fork. Add diced potatoes, mixed eggs, green onions, onion powder, pepper, and garlic powder. Mix until all ingredients are evenly distributed.
• Place flour in a shallow bowl or plate. Dust hands with flour. Take approximately 1/4 cup of the corned beef mix and shape into a ball. Roll ball in the flour and shape into 3" round flat patties. Dust off excess flour and place in pan. Cook until browned, approximately 3 minutes per side.
• Line a plate with paper towels. Place cooked patties on a plate with paper towels to drain. Serve with ketchup.

CORNED BEEF HASH PATTIES

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.

EASY CORNED BEEF PATTIES

Steps:

• Put rice in med pan with water. Heat until boiling. Cover and reduce heat to low. Or, if you have a rice cooker, that would work!
• While rice is cooking -- In mixing bowl, smash corned beef and eggs until blended. I just use a fork.
• Pour a few Tbsp of oil in nonstick frying pan on med-hi.
• When oil is hot, lower heat to medium and drop beef and egg mixture in pan. Fit as many patties in pan at a time. It is ok if they touch a little bit.
• When patties appear to have a liquid plane, flip over and fry until oil becomes foamy for a minute or so. Basically when egg is fully cooked!
• Then move cooked patties to plate lined with paper towel or napkin to soak excess oil.
• Serve over steamed rice and top with ketchup!
• Rate this recipe!

CORNED BEEF HASH CAKES

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.

CORNED BEEF PASTIES

Steps:

• Peel and cut up potatoes and boil until soft.
• Finely dice them and finely dice the corned beef.
• Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
• Add salt and pepper and leave to cool.
• Preheat the oven to 200degrees.
• Roll out the pastry to approx 2mm thickness.
• Cut around a small side plate or saucer (approx 6").
• Fill one half of the circle with the mixture leaving a margin around the edge.
• With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
• Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
• Place the finished pasty on a lined baking tray and brush the top with more egg.
• NB: You do not need to prick holes.
• I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
• Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
• These are just as yummy cold the next day as they are warm, fresh from the oven!