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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Annie C

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

blue-eyes

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Chikee

Cooking Level: Intermediate

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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

PattiB

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Connie-O

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

LILY1

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.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

MAGBOR

Cooking Level: Expert

Living In: Hastings, Minnesota, USA

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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.

Was this review helpful? [ YES ]
87 users found this review helpful

Reviewer:

kissthecook

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!!

Was this review helpful? [ YES ]
0 users found this review helpful