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READY IN 25 mins

Corned Beef Hash Cakes

Read Reviews (32)

"This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast." — KATERS0404

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Original recipe makes 8 servings Change Servings

1 tablespoon vegetable oil
1 small onion, chopped
2 cups leftover mashed potatoes

salt and pepper to taste
1 cup shredded cooked corned beef

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Directions

Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 11, 2004

I saw many have stated that their "cakes" fell apart during cooking or were difficult to keep together. To correct this, crack an egg in your mixture and mix well before forming into cakes and frying. This will keep them together and will also assure even browning. This is a simple and dish with a wonderful taste. Thank you for posting it.

—kissthecook

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Most Helpful Critical Review

Jan 16, 2006

O.K. I tried these this morning, and yes they did want to fall apart, however, letting the batch sit for about an hour, and they firm up.There really isn't much flavor to them, added onion powder, and garlic powder, but still kind of tasteless. Put the rest of the batch in the freezer.

—LILY1

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39 Ratings

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Sep 28, 2003

I thought that this recipe was terrific and needed not too much time to prepare. I did, however; dip the cakes into egg and roll into bread crumbs. This helped the cakes stay together because they have a tendency to fall apart when frying. I served this with a mixture of 1 tb. dijon mustard, 3 tb. mayonaisse. My six year old daughter came back for seconds. Great with a tossed salad.

—TheKissingCook

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Jul 13, 2003

I liked this much better than the homemade corned beef hash I made recently. Liked them even better when I made a few additions--a good shake of Cajun seasoning, a couple of cloves of garlic (minced, thrown in toward the end of the onion cooking) and about 2/3 cup corn. With a nice salad, it was a quick and delicious meal.

—CHEYENNIGANS

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Jan 04, 2010

Good hash, but it needs a little more flavor. I like corned beef hash and I like the idea of making it fresh I also like the idea of making it into cakes. It won't fry into a hard, fast-food hash brown because the mashed potatoes have too much water. Next time I'll use more corned beef, maybe more onion, and maybe some bread crumbs to absorb a little moisture. But still, its a good base.

—RussellC

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Aug 17, 2009

BE PATIENT!!!! Go by the recipe, refrigerate for at least half an hour before cooking and don't turn too many times while cooking and these will be perfect. Enjoy :o)!

—Roxy1507

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May 20, 2005

my husband loves corn beef hash and this one is a keeper! definitely add the egg to keep the cakes from falling apart. wonderful flavor and simple to prepare.

—MAGBOR

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Mar 19, 2008

I am not sure where to start with this one....the flavor was so ON it's not funny (and I think that has everything to do with how the corned beef is prepared), but these cakes don't stay together. I added an egg, and would add another next time. I also added about a teaspoon and a half of dijon mustard and a small palmful of dried chives. Formed the patties and let them rest for a good hour and they still crumbled in the pan. Ultimately, I just added liquid and made a hash out of them. It was delicious, but this recipe needs to call for at least 2 eggs and perhaps something more in order to bind the mixture. Thanks!

—Chikee

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Nutrition

Calories
114 kcal
6%

Carbohydrates
9.7 g
3%

Cholesterol
13 mg
4%

Fat
6.1 g
9%

Fiber
0.9 g
4%

Protein
5 g
10%

Sodium
320 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corned Beef Hash Cakes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 114
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 1.7g 8 %
Cholesterol 13mg 4 %
Sodium 320mg 13 %
Potassium 205mg 6 %
Total Carbohydrates 9.7g 3 %
Dietary Fiber 0.9g 4 %
Protein 5g 10 %
Sugars 1.1g
Vitamin A 2 %
Vitamin C 10 %
Calcium 2 %
Iron 5 %
Thiamin 5 %
Niacin 14 %
Vitamin B6 10 %
Magnesium 5 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.