These Corned Beef Hash Patties are a great way to use leftover St. Patrick’s Day food! All you need is corned beef, mashed potatoes (or boiled potatoes!), scallions, eggs and some sort of bread crumb. From topping them with a poached egg to adding a dab of sour cream and sauerkraut, these crispy patties can be served in a number of ways.
I love leftovers but my husband hates them. Because of that, I’m always trying to come up with tasty ways to trick him! hehe did I just say that out loud?
I mean, I’m always trying to come up with tasty ways to repurpose leftovers!
And not that I invented this recipe in any way, but it’s still a good one to share.
I use leftover mashed potatoes but you totally can use any type of potato you have on hand.
My grandma used to make this recipe with super tiny steamed diced potatoes but you could also use those par-cooked simply potatoes that come diced or shredded in the bags.
When it comes to serving them, they’re honestly quite delicious on their own.
But if you want to get a bit fancy with it, try serving them for breakfast topped with a poached egg.
Or serve them as an appetizer with a little bit of sauerkraut and a dollop of sour cream or thousand island.
If you’re serving them for lunch, they’d be delicious with a fresh salad and a bowl of soup!
No matter which way you serve them, just be sure save some for yourself because they got gobbled up at my house in a matter of minutes.
Ingredients – what you need
- mashed potatoes
- corned beef
- green onions
- garlic powder
- neutral oil for frying – olive oil, avocado oil, vegetable, etc!
How to make corned beef hash patties
Making my corned beef hash patties is super easy since all you really need to do is mix a bunch of leftovers together.
In this recipe, I used my leftover Guinness Corned Beef along with my recipe for Irish White Cheddar Mashed Potatoes. But if you don’t have mashed potatoes on hand, you can skip to the next headline to see what other potatoes you can use.
So now that we’ve got the leftovers covered, let’s talk about making the mix.
In a big bowl, add mashed potatoes and torn up corned beef. Then add scallions, an egg, bread crumbs, salt, pepper and garlic salt.
Then mix the mixture well until everything is incorporated and evenly distributed.
Now, form the patties. I recommend making each patty out of about 1/4-1/3 a cup (or a small handful) of the mixture.
Gently form the mixture into patties and place it on a platter. Once all the patties are formed, wrap the platter in plastic wrap and refrigerate for 1 hour.
It’s super important that you get these cold before cooking because it helps them firm-up and stay together while they are frying.
After they’ve had a chance to sit in the fridge, it’s time to fry them! Heat a cast iron or another sort of fry pan over medium-low heat and add some oil.
Depending on the size of your pan, I recommend frying about 3-4 patties at a time for 5 minutes on each side – or until they’re golden brown and delicious. Try to only flip them once as this helps the stay together.
Once you fry them all up, it’s time to top them with whatever your heart desires!
You could get super fancy and serve them topped with poached eggs and arugula with a thousand island flavored hollandaise sauce.
Or you could do what I did and top them with a dab of sour cream, some sauerkraut and a sprig of fresh dill.
And if you like to keep things basic, you could simply serve it with leftover thousand island dressing or even some ketchup — totally up to you!
What to use if you don’t have mashed potatoes
If you don’t have any mashed potatoes, no sweat! You could easily use another form of potatoes.
There’s a chance you might have leftover boiled potatoes from your corned beef and cabbage bakes. If that’s the case, simply put the potatoes in a bowl and use a fork to break them up. They don’t need to be smooth or creamy – the chunks will actually create a great texture in the patties.
Another thing you could use is the bags of parcooked potatoes from the grocery store. The brand Simply Potatoes is available pretty much all over the country so you could definitely use those.
And if you’re starting from scratch. Maybe just steam some potatoes and give them a quick mash with a large fork to break them apart. Again, no need to get smooth – the chunky texture will work just fine!
What to pair them with
Save the recipe for later – pin it below!
Corned Beef Hash Patties
- 3 cups mashed potatoes
- 1.5 cups corned beef roughly chopped or torn
- 1/4 cup green onions finely diced
- 1 egg
- 1/2 cup seasoned breadcrumbs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- neutral oil for frying
- Combine all ingredients (besides the oil) in a large bowl and mix together.
- Grab a small handful of the mixture (about 1/4-1/3 a cup) and form into flat patties.
- Place the patties on a platter and cover with plastic wrap. Refrigerate for at least one hour so they have time to firm-up.
- After an hour, take the patties out of the fridge and heat a large fry pan over medium-low heat.
- Add 2 tbsp of oil to the pan and add the patties. Cook for 5 minutes on each side or until the patties are golden brown. Be careful not to flip the patties too many times since they’re delicate and can break apart.
- Continue this method until all the patties are cooked. Before serving, add a sprinkle of salt and top with whatever toppings your heart desires.