Ingredients
1 onion, grated
1 Russet potato, grated
1 can of Hormel corned beef
1 egg
Pepper to taste
About 2T of canola oil, more if you need as your fry
1 Russet potato, grated
1 can of Hormel corned beef
1 egg
Pepper to taste
About 2T of canola oil, more if you need as your fry
What To Do
Peel and grate the potato and squeeze as much liquid out as possible and put it in a large mixing bowl. Grate the onion directly into the potatoes, so that any spare onion juice mixes in.
Add corned beef, egg, and pepper. Mix well and form thin patties.
Heat oil in a pan until a bit of the corned beef mixture sizzles when you drop it in, approximately medium to medium-high heat. Fry patties in oil until reddish brown and crunchy on the outside. Flip once for even crunch. Drain on the plate that you've covered with paper towels.
Add corned beef, egg, and pepper. Mix well and form thin patties.
Heat oil in a pan until a bit of the corned beef mixture sizzles when you drop it in, approximately medium to medium-high heat. Fry patties in oil until reddish brown and crunchy on the outside. Flip once for even crunch. Drain on the plate that you've covered with paper towels.
Notes and Talking Story
- My mom actually cooks and mashes the potatoes beforehand. This is another step and makes for a softer hash patty.
- I grate raw potatoes for a faster cooking time, and a crunchier hash-ier texture.
- A fantastic anytime meal: breakfast, leftovers or part of a lunch bento with musubi, pickles and scrambled eggs.
- One of my greatest childhood joys was opening the can of corned beef hash with the little metal key, without slicing any of my pudgy little fingertips off. Honestly, it's an adult joy too.