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Corned Beef Hash Patties

Corned Beef Hash Patties
Here, we've updated traditional corned beef hash by shaping the mixture into patties and frying them. Corned beef is beef brisket or round that has been cured for about 1 month in a brine made from large crystals, or corns, of salt, sugar and other seasonings.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 yellow onion, cut into 1/4-inch dice
  • 1 yellow bell pepper, cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 lb. russet potatoes, peeled, cut into 1/4-inch
      dice and cooked until tender
  • 1 lb. cooked corned beef, shredded into
      small pieces
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 eggs, lightly beaten
  • 2 Tbs. all-purpose flour
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. canola oil
  • 16 poached eggs

Directions:

In an electric skillet set on medium-high heat, melt 2 Tbs. of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes.

Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties.

In the electric skillet set on medium-high heat, melt the remaining 2 Tbs. butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side.

Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.