Corned Beef Hash Fritters Recipes

CORNED BEEF HASH

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

CORNED BEEF HASH

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

RECIPE CORNED BEEF FRITTERS

Steps:

• Cover the bottom of a heavy based fry pan with vegetable oil and preheat to medium. Combine all ingredients except meat & onion making a batter then add meat & onion, gently mixing together.Using a tablespoon scoop filling into pan ( use a second tablespoon to scrape )Fry until golden and turn over and repeat.

CRISPY CORNED BEEF FRITTERS

Steps:

• Open the pesky and weirdly shaped can of corned beef. Pull the meat out, pop it into a medium-sized bowl and break it up with a fork.
• Shred the potatoes on a box grater and rinse them with cold water to remove the starch. Give them a good squeeze to remove the excess liquid.
• Add the grated onion, flour, egg, pepper, and baking powder. Mix well with a fork.
• Get a large skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
• Working in batches, melt about 1/2 tablespoon of butter and 1/2 tablespoons of oil in the skillet. When foamy and hot, drop large-ish spoonfuls (up to about 1/4 cup/60 mL) into the hot fat. Flatten them somewhat with a flipper, but don't press them down too much.
• Cook for 3-4 minutes then flip and cook an additional 3-4 minutes or until they're golden brown and crispy. Set them aside on a plate and tent loosely with foil to keep them warm.
• Repeat with more oil and butter and work in batches until they're all fried and crispy. Enjoy!

CORNED BEEF FRITTERS

Steps:

• Combine 1 egg and a ¾ cup of milk in a large mixing bowl. Next, add 1 cup of self-raising flour to the bowl, season with salt and pepper and stir to combine. You want this batter to be thick - if it's easily pouring off a spoon you'll need to add some more flour in.
• Add 1.5 cups of cubed corned beef, 1 tomato and 1 onion to the bowl and stir to combine.
• Heat enough oil to cover the bottom of a frying pan on medium heat. Make sure the oil is hot then place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook on one side until you see little bubbles form and begin to pop, then flip and cook for a few minutes on the other side until golden.

CORNED BEEF POTATO PANCAKES

Steps:

• In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
• Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

CORNED BEEF HASH FRITTATA

Steps:

• Preheat oven to 350 degrees.
• In a large oven safe skillet, over medium heat, sauté the onion in the butter for approximately 3-5 minutes, stirring occasionally.
• Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
• Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
• Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pour the egg mixture over top of the corned beef hash mixture.
• Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
• Cool slightly, cut into wedges and serve.

CORNED BEEF HASH FRITTERS

Steps:

• 1. Heat oil in a large skillet over medium heat.
• 2. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with pepper.
• 3. Form into four patties. Fry patties in the skillet over medium-high heat until golden brown and slightly crispy on both sides.