Corned Beef Hash Patties

Tested Till Perfect

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%

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

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Source

Canadian Living Magazine: July 2006




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