Corned Beef Hash
These tasty corned beef hash cakes make for a light lunch or evening supper. These can even be made into small balls and served as a snack.
Beef
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Corned Beef Hash
−
+
£5.18
Method:
Onions
/g
100.0 g
0%
Corned Beef canned
/g
340.0 g
0%
Flat leaf Parsley
/g
10.0 g
0%
Pickled onions
/g
50.0 g
0%
Butter
/g
50.0 g
0%
Mash potato
/g
600.0 g
0%
Egg
/g
650.0 g
0%
Salt
/g
4.0 g
0%
Cracked Black Pepper
/g
2.0 g
0%
Whole milk
/ml
30.0 ml
0%
Plain flour
/g
50.0 g
0%
Panko Breadcrumbs
/g
100.0 g
0%
/
Method:
-
Onions 100.0 g
-
Corned Beef canned 340.0 g
-
Flat leaf Parsley 10.0 g
-
Pickled onions 50.0 g
-
Butter 50.0 g
-
Mash potato 600.0 g
-
Egg 650.0 g
-
Salt 4.0 g
-
Cracked Black Pepper 2.0 g
-
Whole milk 30.0 ml
-
Plain flour 50.0 g
-
Panko Breadcrumbs 100.0 g
Preparation
-
Method:
- Peel and finely dice the onions.
- Chop the corned beef into small cubes
- Finely slice the parsley and pickled onions
- Sweat down the onions in the butter until soft.
- Mix together the onions to the mash along with the egg, seasoning, corned beef, parsley and pickled onions.
- Allow to chill then shape into 10 cakes.
- Cover each cake in flour, then egg and finish with the panko bread crumbs.
- Deep fry the cakes at 180c for 10-12 minutes or until hot throughout.
- Serve with a poached egg and little watercress salad.
