Corned Beef Hash

Name: Corned Beef Hash
Yield: 10
Ingredients: 100.0g Onions; 340.0g Corned Beef canned; 10.0g Flat leaf Parsley; 50.0g Pickled onions; 50.0g Butter; 600.0g Mash potato; 650.0g Egg; 4.0g Salt; 2.0g Cracked Black Pepper; 30.0ml Whole milk; 50.0g Plain flour; 100.0g Panko Breadcrumbs

These tasty corned beef hash cakes make for a light lunch or evening supper. These can even be made into small balls and served as a snack.

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Method:

Onions 100.0 g
Corned Beef canned 340.0 g
Flat leaf Parsley 10.0 g
Pickled onions 50.0 g
Butter 50.0 g
Mash potato 600.0 g
Egg 650.0 g
Salt 4.0 g
Cracked Black Pepper 2.0 g
Whole milk 30.0 ml
Plain flour 50.0 g
Panko Breadcrumbs 100.0 g

Spring

Main courses

Beef

Elderly care

Traditional British

Summer

Autumn

Winter

These tasty corned beef hash cakes make for a light lunch or evening supper. These can even be made into small balls and served as a snack.

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Preparation

Method:
- Peel and finely dice the onions.
- Chop the corned beef into small cubes
- Finely slice the parsley and pickled onions
- Sweat down the onions in the butter until soft.
- Mix together the onions to the mash along with the egg, seasoning, corned beef, parsley and pickled onions.
- Allow to chill then shape into 10 cakes.
- Cover each cake in flour, then egg and finish with the panko bread crumbs.
- Deep fry the cakes at 180c for 10-12 minutes or until hot throughout.
- Serve with a poached egg and little watercress salad.