• 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

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.



  1. 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.