Corned Beef Hash Croquettes Recipes

CORNED BEEF HASH PATTIES

Corned Beef Hash Patties image

This is a local breakfast favorite with over easy eggs and some steaming white rice. The mix can be made a day ahead to allow the flavors to blend. The patties will also be easier to make once the mixture has chilled.

Provided by Divalicious 808

Categories Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) can corned beef
2 stalks green onions, finely sliced
1 medium carrot, grated
1 large potato, cubed
1 large egg, beaten
2 teaspoons garlic powder
freshly grated black pepper, to taste
panko breadcrumbs (for dredging) or flour (for dredging)
oil (for frying)

Steps:

Boil cubed potato in salted water till tender, drain and allow to cool.
Combine the rest of the ingredients and mix well, mashing the potato into small chunks throughout the mixture.
Chill for 2-3 hours or overnight.
Heat enough oil in pan to evenly coat the bottom. (we are not deep frying these!).
Form the mixture into patties dredge in panko or flour, shake off excess and fry on both sides till golden brown. Add more oil to frying pan as needed.
Note: Prep and cook time does not include refrigeration time. This step is optional, patties can be formed and fried as soon as mixture is combined. It may be a little loose and not as easy to work with. End result will be just as yummy!

Nutrition Facts : Calories 316.1, Fat 17.5, SaturatedFat 5.8, Cholesterol 136.2, Sodium 999, Carbohydrate 19.6, Fiber 2.8, Sugar 2, Protein 19.4

DELUXE CORNED BEEF HASH

Deluxe Corned Beef Hash image

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories Breakfast and Brunch Potatoes

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

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