Recipe by KATERS0404
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
leftover mashed potatoes
salt and pepper to taste
shredded cooked corned beef
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.
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.
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.
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.
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.
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)!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Corned Beef Hash Cakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 55
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make corned beef hash with the perfect crispy crust.
See how to make a simple, top-rated corned beef hash.
Watch how to make this traditional St. Patrick’s Day dish.