Reviewed: Nov. 12, 2009

Have been making for years. Mom made these when I was a little kid. We use left over beef roast instead of corned beef. Today I used left over venison roast. I really don't measure since we have been making for years. The difference is that we grind the meat with a meat grinder and we use a egg. It is easier to shred, but I feel you get a more even texture and taste by grinding. If you don't want to mess your hands up by patting, use a measuring cup, put in fry pan and squash with a spatula. I prefer to use olive oil. If you want to freeze, spray a pan with cooking spray, make the patties by using the measuring cup, spatula method. When froze put into freeze bags. It also is a must with me that I use ketchup on top of the patty. I also put ketchup on top of corned beef hash and fried potatoes.

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S.K.J.

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Reviewed: Nov. 9, 2009

great recipe..have made this for years with a few exceptions. I adda egg as a binder, and used canned corned beef.

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luvz2cook

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Sep. 25, 2009

This is a dish we make a lot in Bermuda and we add 1 egg, parsley, thyme, garlic powder. Also dip in flour before frying. Make sure you don't fry the onions in too much oil as it will stop the mixture from keeping together.

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frenchie

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Reviewed: Aug. 15, 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)!

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Roxy1507

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Reviewed: Apr. 21, 2009

Cakes fell apart a bit, even using an egg, but still delicious. Used the mayo/mustard combo that another reviewer suggested as a dipping sauce - *very* tasty.

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Em

Cooking Level: Intermediate

Home Town: Albany, California, USA

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Reviewed: Mar. 18, 2009

This was FANTASTIC and just what I was looking for. I actually did not want cakes, but wanted corned beef hash. My husband loves the canned hash for breakfast with his eggs. Too me it smells worse than can dog food. I gave this a whirl this morning with my left over corned beef. He went to work a happy man.

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Genesis54

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Reviewed: Mar. 18, 2009

I had the total opposite problem of most reviewers - my mixture was FAR too wet to make patties out of! I did add the egg AND use instant mashed potatoes and that must be the difference... I wonder how dry other people's potatoes must be that the cakes a) can be formed at all and b) crumble upon cooking. I added some frozen shredded hash browns to give mine some more bulk, then just glopped it on the griddle like really thick pancake batter. The egg helped them crisp up on the outside so they still flipped nicely... went over well at my office's weekly team breakfast!

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STARGAZER8383

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Jan. 15, 2009

My mom made these too! She'd sometimes add peas, if they were left over from Sunday dinner. She didn't try to make them into patties though. It was simply fried up in one piece in a heavy frying pan. Our serving was the size of the egg-turner. She'd also sometimes make an indentation to 'fry' an egg on top.

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Annie C

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Reviewed: Mar. 19, 2008

These hashcakes are just like the ones my mom used to make! I used leftover corned beef and boiled potatoes from St. Patricks, mashed the potatoes, and followed the recipe. You have to use an egg as a sticking agent, I don't see how it would hold together without. My family ate them all in less than 15 minutes! Great use for leftovers.

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blue-eyes

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: 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!

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Chikee

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

I just made these Corned Beef Hash Cakes with my leftovers from St Paddy's day. They were great! I added an egg to the mixture. My husband loved them and I will add them to my recipe box.

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PattiB

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Reviewed: Mar. 17, 2007

What a great way to use up a little corned beef. I did add an egg as suggested and had no problem with the cakes falling apart. Otherwise I folled the recipe exactly except I didn't use any salt because I used potatoes cooked in the corned beef broth which was plenty salty. Will make these again. TFTR

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: 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.

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LILY1

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Reviewed: 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.

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MAGBOR

Cooking Level: Expert

Living In: Hastings, Minnesota, USA

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Reviewed: Mar. 11, 2004

I made these for an Irish potluck and they tasted all right, but not like the corned beef hash that I am used to. Also, they fell apart so I dipped them in egg and breaded them which helped. Not my favorite and won't make them again.

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SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: 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.

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kissthecook

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Reviewed: Feb. 9, 2004

I left out the onions. These cakes are REALLY good. The smell when they are frying up is amazing, and then when you finally eat it....with these around we didn't need bacon with breakfast. We did have problems keeping the cakes together, maybe because we fried it in oil and that was not specified in the recipe, but I dont think that was it. I even tried adding about 2 tbsp of flour to the mixture, but it didn't help out. But I do recommend adding that flour, because it gives the cake a density that was nice. I will have to try the suggestion by TheKissingCook next time. The lady at the deli counter was nice enough to shave the corned beef for us, so that was easy, and we used the entire half pound, hoping to make the cakes stick together more. We also used butter and herb instant mashed potatoes (took 3 minutes to make in the microwave) - might try cheddar or roasted garlic flavored, next time. I also like the idea of corn, so I may try that also, next time. We served this with feta scrambled eggs, and it went very well together. WE LOVED THESE CAKES!!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 4, 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.

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CHEYENNIGANS

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 20, 2002

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.

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