Corned Beef Hash Patties
In this recipe, savory corned beef hash patties are created from a delightful mix of tender potatoes, vegetables, and flavorful corned beef. Served with perfectly poached eggs on top, each bite offers a harmonious blend of textures and flavors for a satisfying meal. Enjoy these crispy yet tender patties for a delicious breakfast or brunch that will surely impress your guests.
— Constant Cookbook
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
Instructions
- 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.
Comments
No comments found.