Corned Beef Hash Patties

Corned Beef Hash Patties

Prep Time

10 minutes

Cook Time

20 minutes


Corned Beef Hash Patties


Here, we’ve updated traditional corned beef hash by shaping the mixture into patties and frying them. Corned beef is beef brisket or round that has been cured for about 1 month in a brine made from large crystals, or corns, of salt, sugar and other seasonings.

Recipe Courtesy of Williiams-Sonoma Kitchen.


  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 yellow onion, cut into 1/4-inch dice
  • 1 yellow bell pepper, cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 pound russet potatoes, peeled, cut into 1/4-inch dice and cooked until tender
  • 1 pound cooked corned beef, shredded into small pieces
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons canola oil
  • 16 poached eggs


  • 1 In an electric skillet set on medium-high heat, melt 2 tablespoons of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes.
  • 2 Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties.
  • 3 In the electric skillet set on medium-high heat, melt the remaining 2 tablespoons butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side.
  • 4 Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately.
  • 5 Serves 8.


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