Kumara And Corned Beef Hash Patties Recipes

CORNED BEEF HASH PATTIES

Steps:

• Combine all ingredients (besides the oil) in a large bowl and mix together.
• Grab a small handful of the mixture (about 1/4-1/3 a cup) and form into flat patties.
• Place the patties on a platter and cover with plastic wrap. Refrigerate for at least one hour so they have time to firm-up.
• After an hour, take the patties out of the fridge and heat a large fry pan over medium-low heat.
• Add 2 tbsp of oil to the pan and add the patties. Cook for 5 minutes on each side or until the patties are golden brown. Be careful not to flip the patties too many times since they're delicate and can break apart.
• Continue this method until all the patties are cooked. Before serving, add a sprinkle of salt and top with whatever toppings your heart desires.

KUMARA AND CORNED BEEF HASH PATTIES

Steps:

• Cook the kumala in boiling salted water until tender, drain and mash.
• Cook the onion in the oil in a frying pan until soft but not coloured. Add the cabbage and curry powder and cook only until the cabbage is wilted.
• Add the onions to the kumala with the pineapple, egg and Lea and Perrins Worcestershire Sauce. Mix well.
• Flake in the Corned Beef and mix gently.
• Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides.
• Serve topped with sliced tomato and a few lettuce greens and a drizzling of your favourite vinaigrette.

CORN BEEF HASH PATTIES

Steps:

• Peel and cube potatoes and boil them in a large pot until they're about 4-5 min past "fork tender".
• Drain potatoes and place in a large bowl.
• Add can of corned beef and the garlic to potatoes and stir to combine, until corned beef is mixed evenly w/ potatoes
• Add the 2 eggs and stir together until combined.
• Heat oil in a frying pan. Bottom of pan should be covered with oil and up about a half inch.
• Form mixture into patties, and add to hot oil. Fry until desired doneness and crispiness on med/ med high heat.
• Mixture can be made ahead of time, covered and refrigerated up to 2 days in advance.
• Serve w/ hot rice and smothered in ketchup!

CORNED BEEF HASH PATTIES

Steps:

• Heat 2 tbsp oil in pan, add onion, garlic and potatoes, stirring, for 8 minutes until softened.
• In a large bowl, beat eggs, worcester sauce, tabasco and seasoning. Add the cooled potato mixture , flour and corned beef. Mix well.
• Divide into 4 portions, or 8 small ones. Heat 2 tbsp oil in pan and cook the patties for 10 mins, covered, flip and cook for 5 more minutes.

CORNED BEEF HASH PATTIES

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!