Classic comfort food gets a makeover with Corned Beef Hash Patties. Use up your leftovers the next day to make these crispy, crunchy potato and corned beef filled patties!
You know what I absolutely love about holiday foods?
All the leftovers.
I mean I love eating the food fresh the day it’s made but truthfully, leftover day is always a little more fun. That’s the day you get to go in the kitchen and figure out how to repurpose some already fine tasting food into something even better. Some of my favorite meals came from having too many leftovers hanging around.
While there might be debate on what the ultimate leftover recipe is – my answer is simple, corned beef hash. I can pass on a turkey sandwich and I need to be in the right mood for a toss everything into the pot kind of soup. Corned beef hash? I can eat that anytime, anywhere!
What better time to sit down to some corned beef hash than the day after St. Patrick’s Day?
I’m a sucker for the classic recipe with crispy pieces of potatoes and crunchy nuggets of corned beef tossed throughout but change can be a good and delicious thing!
These corned beef hash patties are the perfect way to use up all your leftovers in a different light! Instead of shredding or cubing potatoes, I’ve gone ahead and used up some leftover braised potatoes from my corned beef bake a few weeks ago. Already soft, these potatoes were mashed, mixed, seasoned and loaded up with cubed corned beef before lightly pan fried into crispy patties.
They absolutely lean more to the potato side than the corned beef side but when is having too many potatoes in your life a bad thing? After all these Idaho Potatoes are packed full of nutrition. You’ve got a nice dose vitamin C, potassium, a good source of vitamin B6 and they are heart healthy too!
The best part is you can serve these corned beef hash patties up any way you like them. Make a big batch for brunch with a couple of eggs on the side or a light dinner after indulging in your big St. Patrick’s Day meal from the night before! Anyway you slice it, dice it or mash it, these guys are a leftover winner!
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This post is sponsored on behalf of Idaho® Potatoes. As always all opinions are my own and thanks for supporting brands that I work with.
- 2 lbs Idaho® potatoes, peeled and cubed
- 2 cups leftover corned beef, cubed
- 2 scallions, chopped green and white parts
- 1/3 cup all-purpose flour
- 1/3 cup whole milk
- 1 large egg
- 2 teaspoons kosher salt, plus more to taste
- 1½ teaspoons black pepper
- Vegetable oil for frying
- Put the potatoes in a large pot, add 2 tablespoons of salt, fill with cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork tender about 20 minutes, drain well and place the potatoes back into the pot to cool for about 10 minutes.
- Using a potato ricer or grater, rice the potatoes into a large bowl - you should have about 4 cups of riced potatoes. Add the cubed corned beef, chopped scallions, milk and egg to the potatoes and stir well to combine. Season with salt and pepper.
- Heat a cast iron skillet skillet over medium heat with about ¼ cup of vegetable or avocado oil and form ½ cup of potato mix into a round patty. Fry for about 3-4 minutes per side or until it’s a nice medium gold color on each side. Make sure you place no more than 3-4 potato patties at a time in the frying pan.
- Once finished transfer to a paper towel lined baking sheet to drain any excess oil and season with more salt.
- Keep the cooked patties warm in a 200°F heated oven. Serve the patties hot and if desired with a fried or poached egg on the side.
Time Saving Tip: Potatoes can be boiled and riced 1 day ahead of time and placed in the refrigerator before use. You can also use leftover boiled potatoes from a St. Patrick’s Day meal or baked potatoes, you will need about 4 cups of riced potatoes. Leftover corned beef hash patties can be frozen in a single layer on a sheet tray and then stored in a freezer bag for up to 1 month. Remove and heat in the oven until hot before serving.
For more St. Patrick’s Day recipe inspiration check out the links below!
Beer Braised Cabbage with Bacon
Butternut Squash Shepherd’s Pie
Chocolate Stout Mousse with Whiskey Cream
Chocolate Stout Cupcakes with Bailey’s Ganache and Whiskey Frosting
Bailey’s Mint Ice Cream and Chocolate Stout Float
ooooooh SUSAN, these look so danged amazing!!!! Almost makes me wish I actually cared about St. Patrick’s Day lol!
how much milk and flour should we start with?
1/3 cup of each and it’s now fixed on the recipe!
thanks for the quick reply, this is going on this weekend’s menu.