Corned Beef Hash Patties

By The Canadian Living Test Kitchen

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Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.


Ingredients  2 baking potatoes , peeled
12 oz corned beef [336 g]
3 tbsp butter
1 onion , finely chopped
2 cloves garlic , minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 tbsp minced fresh parsley
1 tbsp Dijon mustard
Preparation In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.

Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.

Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.

Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)

Source : Canadian Living Magazine: July 2006