Reviewed: May 22, 2012

the common complaint with them holding together was true: these were too soft to turn. when I make regular potato pancakes from mashed taters I make mine with an egg and 2 TB of flour mixed into the taters to get them to hold together....so treated this the same way....add a little flour and 1 beaten egg to the mix. Personally I also added 1/8 tsp garlic for added flavor...so I liked the basic idea of the hasbbrown CAKE and then doctored it up a little more.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Mar. 28, 2012

I made this recipe with regular roast beef and it was excellent. Made a double batch and baked the extra for 20 minutes (warmed through). It was very good both ways!!

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Reviewer:

aliciamarsh

Reviewed: Mar. 18, 2012

I made Colcannon and Guinness Corned Beef for St. Pat's day so I made mine with the Colcannon and the Guinness Corned Beef left overs, AMAZING. I did put the patties into flour before frying, it helped then be less sticky. The dinner was fabulous and the breakfast was just as good! We may have this more than once a year!

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Reviewer:

Moe

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Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Oct. 9, 2011

awesome recipe, just like my mom used to make! Had a really hard time getting them flipped in the pan even with the added egg, so my genius husband came up with the great idea of using our pannini maker. Worked amazing!! will be making this again for sure.

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Reviewer:

Alexii

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

Reviewed: Oct. 11, 2010

My grandmother made an almost identical recipe and formed the mixture into walnut sized balls as opposed to patties. She served them at parties and gatherings along with her homemade cocktail sauce and dips.

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Reviewer:

Stormie

Cooking Level: Expert

Reviewed: Jun. 3, 2010

Just ok, probably won't make again.

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Reviewer:

Jennifer

Reviewed: Mar. 17, 2010

I made this for dinner with left over Corned Beef. Had to add an egg and plopped scoops into seasoned flour, coating them completely, to get them not to fall apart on the griddle. Forwent prefrying the onion but it was quite delicious.

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Reviewer:

ziprose

Cooking Level: Expert

Home Town: Miami Beach, Florida, USA

Living In: Helena, Montana, USA

Reviewed: Jan. 13, 2010

This was really tasty, made from tinned corned beef. Did add an egg to the mixture and put in fridge for 30 mins and covered in flour before frying, as mentioned in comments.Will def be making again very soon. Also made too much this time, so half went in freezer.

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Reviewer:

lettice

Reviewed: Jan. 2, 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.

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Reviewer:

RussellC

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 19, 2009

It will help keep them together if you make them smaller & med-high heat with little oil. Let them get nice & crispy on one side & you should have no problem flipping;) Had these this morning & the hubby loved 'em. Have fun chefin' it up, I did!

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