Corned Beef Hash Patties
Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per patty: about | - |
| cal | 159 |
| pro | 9 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 55 mg |
| sodium | 736 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 5% |
| vit C | 8% |
| folate | 5% |
-
2 baking potatoes, peeled (about 1 lb/500 g)
12 oz (375 g) corned beef
3 tbsp (50 mL) butter
1 onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) minced fresh parsley
1 tbsp (15 mL) 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.)
Additional Information
Source
Canadian Living Magazine: July 2006
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