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Corned Beef Hash Patties




Source of Recipe


David


List of Ingredients




Corned Beef Hash Patties from David


2 baking potatoes, peeled (about 1 lb)
12 ounce Corned Beef Brisket
3 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon minced fresh parsley
1 tablespoon Dijon mustard



Recipe




In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.

Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside. Meanwhile, in large nonstick skillet, melt 1 tablespoon of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef, heat, stirring, until combined, about 3 minutes.

Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.
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Divide into 8 mounds; using hands, form into scant 1/2-inch thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter.

Makes about 8 patties.