Sunday, February 26, 2012

Quick 'n Easy Corned Beef Hash Cakes

Some things just naturally go together, and corned beef hash is synonymous with St. Patrick's Day. If you have left-over corned beef and mashed potatoes after your St. Paddy's Day dinner, this is the perfect dish for the next day! Best yet, you can make and freeze the cakes for breakfast, brunch or lunch another time. They can be served with the traditional fried eggs, poached eggs or even an omelet.

Corned Beef Hash Cakes (for the day after St. Patrick's Day)


  • 2 cups shredded cooked corned beef (leftover)
  • 4 cups mashed potatoes (leftover)
  • 1 medium onion, chopped
  • 2 tbsp vegetable oil
  • salt and pepper to taste

In a large skillet heat 1 tablespoon of oil over medium heat and sautee onion in until translucent. Put onion into a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper to taste. Form mixture into 6 to 8 patties. Fry patties in remaining oil over medium-high heat until golden brown and crispy on both sides.

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