Corned Beef Hash Cakes Recipe Reviews - Allrecipes.com (Pg. 4)
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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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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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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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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Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA
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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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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Cooking Level: Expert

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