Corned Beef Hash Cakes

Recipe was good but I had to finagle it a little bit.. One thing I noticed was that alot of people said their cakes fell apart… It helped to add an egg, ( I also added onions and garlic) and to kinda squeeze the cake together in your hand before forming the cake adding it to the pan… Also don’t move the cakes around, leave them alone until one side is nice and crispy the flip with care…

I didn’t read over the reviews prior to making this and that was a mistake. The recipe doesn’t say to do so but after forming the cakes I put them in the fridge overnight to firm up. They were nice and firm but completely fell apart within seconds in the pan and no I did not try to flip. I ended up adding an egg to the rest of the cakes after reading the reviews and that did the trick. You really need to use an egg unless your leftover potatoes are completely plain with no butter and even then I think you still need the egg. This is a great way to change up leftover corned beef and the beef/potato ratio was spot on. You just need to add an egg.

Thank you It was good. But it took a long time to cook…wasn’t as quick as you would think it would be.

Sorry, hit done before I was…. egg binder is wise. The recipe is also easily adaptable for any who want a little more flavor. I use a single average size fresh mushroom and dice it up into small bits and, if available even quite thin strip off a yellow sweet pepper also finely chopped to stir in mixture. Plus a pinch of garlic. It can be served nicely with a bit of chow on the side.

I make my corned beef with golden potatoes. I diced leftover potatoes and added them instead of mashed. I sauted my onions in olive oil and added Adobo and an egg to the mixture. My Irishman loved them.

This is how my Mom always made her corned beef hash cakes..love this..one of my comfort foods. Like my mom, I always have this with marinated cucumbers! Tasty

I made corned beef rissoles using ‘dry’ mashed potato, no milk or butter added, corned beef, sping onion, mixed herbs, garlic, and mild red chilli. I whisked an egg and put half into the mixture to bind it. Then shaped cakes using flour on my hands and a board. Then Refrigderate for an hour to firm the cakes. Then heat a little oil in a hot heavy bottomed pan. Cook for at least 6 mins until very very slightly burnt then turn and cook other side for 6 minutes. I serve the cakes with coconut rice and beans (gungo). Delicious. Leftover cakes are really tasty in a sandwich. Corned beef rissoles/ cakes are one of my favourite comfort dishes too.

I followed the advise of so many of you. I put and egg to bind. I coated with panko. I place in refrigerator x 1 hour. I did not flip more than once. and for my own spin, I place a sunny side up egg on top. delish!

unsure what happened here, they fell apart, and we’re too loose. I may try the panini press, as suggested, as the flavor was fine, other than they were soaked in grease. Maybe my grease wasn’t hot enough to make sure yours is.

I make something like this which my family really loves. I use 1 can of corned beef. Instead of mashed potatoes, I bake a couple of potatoes in the microwave and mash it into the corned beef. I add a couple of eggs, green onions, mix well. Form the patties and fry in oil. This recipe does not have the problem of falling apart.

Love this recipe my mom use to make it when I was young.

This was ok, I used canned hash instead of the mashed potatoes. Was a little bland. Used mainly the cooking method and the suggestion to add an egg. My FIL has nostalgia for these—his mom used to make them. He wanted me to make some for the super bowl appies. I attempted them! Added a slice of cheese to melt on the top.

I have tried making corned beef hash several and was never satisfied. I just couldn’t seem to get enough flavor. I think using mashed potatoes helps the flavor to permeate throughout. To save time, I used instant mashed potatoes and made them a little dry. I only made two small patties just to try them, and I didn’t have too much trouble holding them together. I put the rest of the mixture in the refrigerator to have for breakfast, and I think I will try adding an egg. I believe leaving them overnight will enhance the flavor. Can’t wait to try them in the morning with a fried egg on top !

This was a great base recipe. After reading some of the reviews and the problems about them falling apart, I added an egg and some panko and for flavor some Lawry’s seasoned salt. Also gave the mixture a few pulses in the food processor which helped with the binding, I think. Fried them up in olive oil and my kids wolfed them down. Yum!!

I tried this this morning and they were great. I also add two eggs and caned corned beef

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.

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!!

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!

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.

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.

Just ok, probably won’t make again.