Corned beef hash patties bring a delicious twist to a classic comfort food favorite. Combining tender corned beef, crispy potatoes, and savory seasonings, these patties are perfect for breakfast, brunch, or even a satisfying dinner. They’re easy to make and packed with flavor, making them a go-to recipe for busy mornings or casual gatherings.
We love how versatile corned beef hash patties are—they crisp up beautifully in a skillet and pair well with eggs, toast, or a fresh salad. Plus, they’re a great way to use up leftover corned beef, turning simple ingredients into a hearty meal everyone will enjoy. Let’s dive into making these flavorful patties that deliver a perfect balance of texture and taste every time.
Ingredients
To make our Corned Beef Hash Patties perfectly crispy and flavorful, we need to gather a few key ingredients. Each component plays a vital role in creating the ideal balance of texture and savory taste.
- 2 cups cooked corned beef, finely chopped
Leftover corned beef works excellently here for added richness. - 2 cups cooked potatoes, mashed or finely diced
We prefer Yukon Gold for its creamy texture. - 1 small onion, finely chopped
Adds a subtle sweetness and depth. - 2 cloves garlic, minced
Enhances the savory profile. - 1 large egg
Acts as a binder to hold the patties together. - 1/4 cup all-purpose flour
Helps to firm up the mixture for easy shaping. - Salt and freshly ground black pepper, to taste
We recommend starting with 1/2 tsp salt and 1/4 tsp pepper and adjusting as needed. - 2 tablespoons vegetable oil or clarified butter
For frying and achieving that golden crust.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Cooked corned beef | 2 cups | Finely chopped |
| Cooked potatoes | 2 cups | Mashed or finely diced (Yukon Gold) |
| Onion | 1 small | Finely chopped |
| Garlic | 2 cloves | Minced |
| Egg | 1 large | Beaten |
| All-purpose flour | 1/4 cup | For binding |
| Salt | 1/2 teaspoon | To taste |
| Black pepper | 1/4 teaspoon | Freshly ground |
| Vegetable oil | 2 tablespoons | For frying (or clarified butter) |
Pro Tip: Using finely chopped leftover corned beef rather than shredded provides a better texture for forming our hash patties. The flour and egg serve as crucial binders ensuring our patties hold their shape while frying to golden perfection.
Equipment Needed
To craft perfect Corned Beef Hash Patties with a crispy exterior and a tender inside, having the right equipment is essential. Here’s what we recommend for an efficient and smooth cooking process:
- Mixing Bowl: Use a large bowl to combine the chopped corned beef, potatoes, onion, garlic, egg, flour, salt, and pepper thoroughly. A wide bowl makes mixing easier and prevents spilling.
- Sharp Knife and Cutting Board: For finely chopping leftover corned beef and dicing onions, a sharp knife ensures precision and safety. A sturdy cutting board provides stability during prep.
- Potato Masher or Fork: If using boiled potatoes, we mash them to the right consistency. Choose a masher or sturdy fork to avoid large chunks that prevent a cohesive patty.
- Measuring Cups and Spoons: Accurate measurements help maintain the balance of ingredients and binders which hold our patties together during frying.
- Large Skillet or Nonstick Frying Pan: A heavy-bottom skillet or nonstick frying pan is needed for frying the patties evenly. It promotes even heat distribution to achieve the signature golden-brown crust.
- Spatula: Use a sturdy spatula to gently flip the patties without breaking their shape.
- Wire Rack or Paper Towels: After frying, rest the patties on a wire rack or paper towels to drain excess oil and maintain crispiness.
| Equipment Item | Purpose |
|---|---|
| Mixing Bowl | Combine all ingredients evenly |
| Sharp Knife | Finely chop corned beef and dice onions |
| Cutting Board | Stable surface for chopping |
| Potato Masher/Fork | Mash potatoes |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Skillet/Nonstick Pan | Fry patties to golden crisp |
| Spatula | Flip patties carefully without breaking |
| Wire Rack/Paper Towels | Drain excess oil, keep patties crisp |
Pro Tip: Using a nonstick skillet helps reduce oil usage and prevents the hash patties from sticking or breaking apart during cooking.
Having these tools ready streamlines the process of making our Corned Beef Hash Patties, ensuring each step flows naturally toward a satisfying final dish.
Prep Work
Before we start assembling our Corned Beef Hash Patties, proper preparation ensures each bite is packed with flavor and texture. Let’s get everything ready step by step.
Preparing the Corned Beef
We use 2 cups of finely chopped cooked corned beef for this recipe. Here’s how to prep it right:
- Start with leftover corned beef or freshly cooked corned beef chilled for easy handling.
- Trim any excess fat for a cleaner taste and better texture.
- Use a sharp chef’s knife to chop the beef finely, aiming for uniform small pieces about 1/4 inch or less. This helps the patties bind well and distribute flavor evenly.
- Avoid shredding or grinding the beef; fine chopping maintains the right structure and mouthfeel.
- Place the chopped corned beef in a mixing bowl ready to combine with other ingredients.
Pro Tip: Finely chopped beef improves texture and helps each patty hold its shape during frying.
Chopping Vegetables
Our recipe calls for a small onion and minced garlic to highlight savory notes. Here’s how to prep them:
| Ingredient | Preparation |
|---|---|
| Small onion | Peel and finely dice into 1/8 inch cubes |
| Garlic cloves | Peel and mince finely or use a garlic press |
- Use a sharp knife to dice the onion evenly for consistent cooking.
- Mince the garlic carefully to avoid large chunks that overpower the patties.
- Keep the chopped onion and garlic separate until you combine all ingredients.
- Minced garlic adds aromatic depth without overpowering the hash’s flavor balance.
Once all ingredients are chopped, set them aside, ready to mix with the potatoes and binders for perfect Corned Beef Hash Patties.
Making the Corned Beef Hash Patties
Now that we have all our ingredients perfectly prepped, it’s time to bring everything together and craft our corned beef hash patties with the ideal combination of flavor and texture. We’ll carefully mix and shape the patties to ensure they hold firm and develop that irresistible golden crust.
Combining Ingredients
Start by placing the finely chopped corned beef, diced onions, and minced garlic into a large mixing bowl. Add the mashed or diced Yukon Gold potatoes next. These potatoes provide the perfect creamy base and help bind the mixture.
Next, we add the binders: one large egg and all-purpose flour. The egg acts as a natural adhesive, while the flour absorbs excess moisture, ensuring our patties stay together during frying without falling apart. Season everything evenly with salt and black pepper to enhance the overall taste.
Using a sturdy spatula or your hands, gently fold the ingredients together. Avoid overmixing to maintain some texture but ensure all components are thoroughly incorporated. The mixture should feel slightly sticky but firm enough to hold its shape when pressed.
| Ingredient | Quantity | Role |
|---|---|---|
| Cooked corned beef | 2 cups, finely chopped | Main protein and flavor |
| Yukon Gold potatoes | 2 cups, mashed or diced | Texture and moisture balance |
| Onion | 1 small, finely diced | Sweetness and aroma |
| Garlic | 1 clove, minced | Flavor depth |
| Large egg | 1 | Binding agent |
| All-purpose flour | 2-3 tablespoons | Moisture absorber and binder |
| Salt | To taste | Seasoning |
| Black pepper | To taste | Seasoning |
Shaping the Patties
To shape our corned beef hash patties, lightly grease your hands with oil or flour to prevent sticking. Scoop about ⅓ cup of the mixture per patty. Press it firmly but gently into a compact round shape approximately 3 inches in diameter and ½ inch thick.
Maintaining consistent size ensures even cooking and perfect crispiness all around. Avoid making them too thin or overly thick to prevent drying out or undercooking.
Place each shaped patty on a parchment-lined tray or plate, spacing them apart so they don’t stick together. If you plan to fry immediately, keep them in a cool spot to firm up for about 10 minutes—this helps the binders set and enhances frying results.
By following these steps carefully, our corned beef hash patties will hold their shape beautifully and develop that sought-after golden crust we crave.
Cooking Directions
Let’s dive into the process of pan-frying our Corned Beef Hash Patties to achieve that irresistible golden crust and perfect texture. Follow these detailed steps to cook your patties evenly and maintain their flavorful integrity.
Pan-Frying the Patties
- Preheat the Skillet: Heat a large nonstick skillet over medium heat. Add 2 tablespoons of vegetable oil or clarified butter to coat the pan evenly. The fat choice impacts the crispiness and flavor, so don’t skip this step.
- Prepare the Patties: Ensure your formed patties have rested for at least 10 minutes. This resting time firms them up, preventing breakage while cooking.
- Place Patties in the Pan: Carefully lay the patties in the hot skillet, leaving enough space between them to promote even browning. We recommend cooking 4 to 5 patties at a time depending on your pan size.
- Cook Undisturbed: Fry the patties for 4 to 5 minutes on the first side. Avoid moving them early; this allows the crust to develop a rich golden color.
- Flip and Continue Cooking: Use a sturdy spatula to flip each patty gently. Cook the other side for another 3 to 4 minutes until it matches the first side in crispness and the internal temperature reaches around 165°F (74°C).
- Drain and Rest: Transfer the patties to a wire rack or paper towels to drain excess oil. Let them rest for a few minutes before serving to retain juiciness.
Tips for Perfect Crispiness
Achieving that coveted crispy exterior while maintaining a tender interior requires attention to detail. Here are our expert tips:
| Tip | Why It Matters |
|---|---|
| Use clarified butter or vegetable oil | These fats withstand high heat without burning. |
| Maintain medium heat | Too high burns crust before heating through; too low makes patties soggy. |
| Avoid overcrowding the pan | Crowding traps steam causing sogginess. |
| Let patties rest before frying | Binds ingredients improving texture and crispness. |
| Flip only once | Prevents breaking and promotes even browning. |
“The secret to crispy Corned Beef Hash Patties is patience. Letting the crust form undisturbed creates that satisfying crunch that pairs perfectly with the tender corned beef inside.“
By following these cooking directions and tips, we ensure every bite delivers the perfect balance of crisp, savory, and hearty flavors.
Serving Suggestions
To elevate our Corned Beef Hash Patties experience, pairing them with complementary sides and toppings enhances the flavor profile and makes for a satisfying meal. Here are our favorite serving ideas to enjoy these savory patties at any time of the day.
Classic Breakfast Pairings
- Serve the patties alongside sunny-side-up eggs or scrambled eggs for a traditional breakfast feast.
- Add a side of crispy bacon or sausage links to introduce smoky, meaty flavors.
- Include a portion of buttery toast or English muffins to soak up the rich juices.
- Top the patties with a dollop of spicy ketchup or mustard for an extra tangy twist.
Brunch and Lunch Options
- Layer the patties in a toasted sandwich bun with melted cheddar, lettuce, and tomato to create a flavorful corned beef hash burger.
- Serve with a crisp green salad dressed with lemon vinaigrette to balance the richness.
- Offer a side of pickled vegetables like cucumbers or beets for a refreshing contrast.
Dinner Accompaniments
- Pair with sautéed green beans or roasted Brussels sprouts for a wholesome plate.
- Drizzle a warm brown gravy or mustard cream sauce over the patties for an indulgent finish.
- Serve alongside mashed potatoes or a creamy colcannon to accentuate the comforting elements of the dish.
Toppings and Garnishes
To further customize, consider these toppings to bring freshness and texture:
- Chopped scallions or chives
- A sprinkle of smoked paprika or cracked black pepper
- Fresh parsley or cilantro for a burst of herbal brightness
- A drizzle of hot sauce or sriracha for heat lovers
Serving Temperature and Presentation Tips
| Aspect | Tips for Best Results |
|---|---|
| Serving Temperature | Serve patties hot straight from the skillet to maintain crispiness |
| Presentation | Arrange patties neatly with colorful sides for an inviting plate |
| Portion Size | Two medium patties per person is ideal for a full meal |
Pro Tip: Keep the patties warm in a low oven (200°F or 93°C) on a wire rack after frying. This preserves the crispy exterior without steaming the patties, making sure each bite stays perfectly textured.
By combining these tasty Corned Beef Hash Patties with thoughtful sides and vibrant toppings, we create a memorable dish that satisfies every craving and meal occasion.
Make-Ahead and Storage Tips
To enjoy our Corned Beef Hash Patties with maximum convenience and flavor, mastering make-ahead and storage methods is essential. Here’s how we keep these patties fresh and tasty for any meal occasion.
Preparing Patties Ahead of Time
- Shape and Chill
After combining ingredients and forming the patties, place them on a parchment-lined tray. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. This step firms the patties, helping them hold their shape during frying and enhancing crispiness.
- Freeze for Longer Storage
Arrange the patties on a baking sheet lined with parchment, freezing until solid (about 1-2 hours). Transfer to an airtight container or freezer-safe zip bag, separating layers with wax paper to prevent sticking. Patties can be stored in the freezer for up to 3 months.
Reheating and Cooking from Make-Ahead or Frozen
| Reheating Method | Instructions | Notes |
|---|---|---|
| From Refrigerator | Fry in a preheated skillet over medium heat for 3-4 minutes per side until heated through and crispy. | Maintain medium heat to avoid burning. |
| From Frozen | Cook frozen patties in a skillet over medium heat for 6-8 minutes per side, covering the pan occasionally to warm the center evenly. | Adjust time based on patty size and thickness. |
| Oven Reheat | Place patties on a baking sheet; bake at 350°F (175°C) for 10-15 minutes, flipping halfway. | Use to reheat multiple patties evenly. |
Storing Leftover Cooked Patties
- Cool cooked patties to room temperature before transferring to an airtight container.
- Refrigerate leftover patties and consume within 3-4 days to maintain food safety and flavor.
- To reheat, use a skillet or oven method for a crisp finish, avoiding microwave reheating which may soften the crust.
Pro Tip: To preserve the signature golden crust, avoid stacking patties when storing. Use paper towels to absorb any excess moisture.
By following these make-ahead and storage tips, we ensure our Corned Beef Hash Patties deliver consistent flavor and ideal texture whether served fresh or reheated.
Conclusion
Corned beef hash patties bring together bold flavors and satisfying textures in a way that’s both simple and rewarding. They’re a versatile dish that fits seamlessly into any meal, offering a delicious way to enjoy leftover corned beef. With the right preparation and cooking techniques, these patties deliver a crispy exterior and tender interior every time.
By customizing toppings and sides, we can easily tailor this recipe to suit any occasion or craving. Whether served fresh or reheated, corned beef hash patties remain a comforting and flavorful choice that’s sure to become a favorite in our kitchen.
Frequently Asked Questions
What are corned beef hash patties made of?
Corned beef hash patties are made from finely chopped cooked corned beef, diced or mashed Yukon Gold potatoes, onion, garlic, egg, flour, salt, and black pepper. They are pan-fried to achieve a crispy, golden crust.
Can corned beef hash patties be eaten at any meal?
Yes, these patties are versatile and can be enjoyed for breakfast, brunch, lunch, or dinner with various sides like eggs, salad, or sautéed vegetables.
How do I ensure the patties hold together while frying?
Use egg and flour as binders and chill the shaped patties for at least 30 minutes before frying to help them maintain their shape and crispness.
What is the best cooking fat for frying corned beef hash patties?
Vegetable oil or clarified butter is ideal for frying since they create a golden crust and help prevent sticking without overpowering flavor.
Can I use leftover corned beef to make hash patties?
Absolutely! Leftover corned beef works perfectly, especially when finely chopped, as it improves texture and flavor in the patties.
How should I store and reheat leftover patties?
Store cooked patties in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or oven to maintain crispiness. Freeze for up to 3 months, separated by wax paper to prevent sticking.
What sides or toppings go well with corned beef hash patties?
Popular options include eggs, crispy bacon, mustard, spicy ketchup, melted cheddar, salad, pickled veggies, scallions, smoked paprika, fresh herbs, or hot sauce.
Can I prepare corned beef hash patties ahead of time?
Yes, you can shape and chill patties in the fridge for up to 24 hours before cooking, or freeze them for longer storage. This helps them hold shape and flavor during cooking.