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Corned Beef Hash Cakes

Corned Beef Hash Cakes

I like this as a dinner served with a simple green salad but hash cakes are obviously also fantastic for breakfast or brunch. Just top it with a poached or fried egg and a little toast and presto! You can also fry the hash loose rather than forming it into cakes which works really well if you’re serving a big group. A good alternative is to add a little grated cheese and I also like to add a little drop of ketchup on the side.


  • 1 can of corned beef (200 gr) chopped up
  • 1 onion finely diced
  • 2 lg russet potatoes grated ( a regular cheese grater works well)
  • A couple of sprigs of fresh parsley, finely chopped
  • 2 green onions finely chopped
  • 2 garlic cloves finely chopped
  • 1 green pepper diced (red, yellow or orange also work)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 1 lg egg
  • 1 jalapeno *optional*
  • Generous salt & pepper
  • 3 or 4 tbsp oil for frying


Heat half of the oil in a large pan and add the onion, pepper, garlic & grated potato. Saute until everything is soft (about 10 minutes on medium heat). In a separate bowl combine all other ingredients and and mix well. Add the softened potato mixture and thoroughly combine all ingredients.

Shape into patties (or leave loose) and fry in remaining oil on medium high heat (covered) for 7-8 minutes, flip and continue cooking hash cakes for another 5-7 minutes.

Prep Time: 20 minutes

Cook time: 25 minutes hours

Total time: 45 minutes

Yield: 4 servings

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